Description Edit

Recipe by: Jo Anne Merrill

Ingredients Edit

Directions Edit

  1. Drain canned chilies, remove seeds, slit on 1 side and opened flat.
  2. Cut cooked turkey into ½ inch strips.
  3. Arrange chilies on baking dish lightly coated with vegetable cooking spray.
  4. Fill each chile with jack cheese and turkey.
  5. Fold over edges of chilies and place seam-side down.
  6. In medium bowl, combine flour, baking powder and salt.
  7. In a small bowl whisk milk and eggs together; slowly add to flour mixture, beating until smooth.
  8. Pour over prepared chilies.
  9. Bake at 450°F for 15 minutes.
  10. Remove from oven and turn off heat.
  11. Sprinkle cheddar cheese over top and return to oven for 1 minute to melt cheese.
  12. Serve immediately.

Nutritional information Edit

Per serving:

  • 238 calories | 7 g fat | 145 mg cholesterol | 578 mg sodium.

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