Goat Cheese, Poblano, and Turkey Tortilla Casserole
Instructions:
This casserole is almost better the next day, once
the flavors have melded.
1 tablespoon canola oil, plus additional for
greasing the pan and brushing on the
tortillas
1 medium onion, finely chopped
3 garlic cloves, minced
1 pound ground turkey, preferably a mix of
white and dark meat
12 fresh tomatillos, papery hulls removed
and the green fruit roughly chopped
2 cups regular or low-fat sour cream (do not
use fat-free)
1 cup chopped cilantro leaves
3 poblano chiles, charred, peeled, seeded,
and chopped (see step 1 in the preceding
recipe)
Eighteen 8-inch corn tortillas
10 ounces soft goat cheese, such as
Montrachet
4 ounces Parmigiano-Reggiano, finely
Grated
Makes 8 to 10 servings
- Heat a large skillet over medium heat, swirl in the canola oil, and add all but 2 tablespoons of the onion. Cook, stirring often, until translucent, about 3 minutes. Add the garlic and cook for 20 seconds.
- Crumble in the turkey and cook, stirring frequently, until it loses its raw, pink color, about 5 minutes.
- Add the tomatillos and continue cooking, stirring often, until they soften and the mixture resembles a thick salsa, about 10 minutes. Remove the pan from the heat, pour its contents into a large bowl, and set aside to cool for 10 minutes.
- Stir in the sour cream, chopped cilantro, chopped chiles, and the reserved 2 tablespoons chopped onion; set aside.
- Position the rack in the center of the oven and preheat the oven to 400 F. Brush the tortillas with a little oil on both sides and stack them into three piles. Wrap each stack in aluminum foil and place the packets in the oven for 15 minutes. Remove and unwrap, being careful of the heat.
- Lower the oven temperature to 350 F. Lightly oil a 13 × 9-inch baking dish. Spread each of the tortillas on one side with an even coating of the goat cheese.
- Build the casserole by placing 6 tortillas cheese side up across its bottom. Top with a third of the turkey mixture. Lay another 6 tortillas, cheese side up on top of the turkey mixture, then top with half the remaining turkey. Lay a fi nal layer of the remaining tortillas over the dish, then top with the remaining turkey mixture. Top the entire dish with the Parmigiano-Reggiano.
- Bake until lightly browned and bubbling, about 45 minutes. Let stand at room temperature for 10 minutes before serving.