posted by RisaG 07-16-99 6:06 PM
* Exported from MasterCook *
Lower-Fat Mirliton Casserole
Recipe By : Adapted from Fiery Foods That I Love by Paul Prudhomme
Serving Size : 9 Preparation Time :0:00
Categories : Low Fat Poultry Entrees
Amount Measure Ingredient -- Preparation Method
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Seasoning Mix:
2 tsp paprika
2 tsp ground pasilla chiles
2 tsp salt
1 tsp ground cumin
1 tsp garlic powder
1 tsp ground ginger
1 tsp onion powder
1 tsp ground dried ancho chile peppers
1 tsp dried tarragon leaves
1/2 tsp ground allspice
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp white pepper
2 bay leaves
Mirlitons:
4 mirlitons (also called chayote)
1 1/2 lb extra lean ground turkey
1 tbsp olive oil
2 cups onions -- chopped
2 cups green bell peppers -- chopped
1/2 lb feta cheese -- crumbled
1/4 cup cornmeal
4 fresh jalapeno chiles -- thinly sliced
1/2 lb soft farmers cheese -- shredded
Combine the seasoning mix ingredients in a small bowl and set aside.
Boil the mirlitons until they are tender when pierced with a fork, about 30 minutes.
Cut in half, remove seeds, and dice them into 1/2" cubes. Mix the ground turkey with 2 tbsp of the seasoning mix.
Preheat the oven to 350°F.
Heat the oilve oil in a heavy 5 qt pot over high heat just until the oil begins to smoke, about 4 minutes.
Add the seasoned turkey and cook, stirring to break up the lumps, until nicely browned, about 8 minutes.
Add the onions, bell peppers, mirlitons, and remaining seasoning mix.
Cook, stir occasionally for 20 minutes, then stir in the feta cheese and cornmeal.
Cover and cook for 3 minutes, then transfer the mixture to a 9x13 inch casserole dish.
Layer the top of the dish evenly with the jalapeno peppers and sprinkle with the farmers cheese.
Bake until the cheese is golden brown and bubbly, about 25 minutes. Serve hot.