HATCH CHILE MEXICAN CASSEROLE

HATCH CHILE MEXICAN CASSEROLE image

Yield 4

Number Of Ingredients 20

16 large Hatch chiles, roasted and peeled
1 # ground turkey
1 white onion, diced
1 jalepeno, seeds removed and diced
2 tsp cumin
1 tsp oregano
1 tsp paprika
1/2 tsp cayenne pepper
salt and pepper to taste
2 T hot sauce
14 oz can diced tomatoes
Kerrygold grass fed cheese, to garnish
coconut oil to grease pans
2 avocados
handful of cilantro
juice of 1 lime
juice of 1 lemon
2 tsp olive oil
pinch of cumin
salt to taste

Steps:

Preheat oven to 350 F. Add ground meat to a large pan over medium heat. Once meat is halfway cooked through, add onion, jalepeno, cumin, oregano, paprika, cayenne, and salt and pepper. Once meat is cooked through, add hot sauce and diced tomatoes and let cook on low 3-5 minutes. Use a bread pan to create casserole. Grease pan, then 4 hatch chiles, topped with ground meat, cheese, then repeat. Place in oven and bake until cheese is melted, about 10 minutes. When casserole is baking, add avocados, cilantro, lime, lemon, olive oil, cumin, and salt to food processor. Puree until smooth. Top casserole with puree and serve.