Chili Turkey Loaves
|Canned whole green chili peppers||9 Ounce, drained (Two 4 1/2 Ounce Cans)|
|Sharp cheddar||8 Ounce|
|Tomato sauce||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Dried oregano||1 Teaspoon, crushed|
|Chili powder||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Ground raw turkey||2 Pound|
|Canned whole kernel corn||8 3⁄4 Ounce, drained (1 Can)|
|Bottled salsa||2 Tablespoon|
1 Cut chili peppers into 8 portions; remove seeds. Cut 4 ounces of the cheese into eight 3 x1/2 x 1/2 inch sticks; shred remaining cheese.
2 In a bowl beat eggs; stir in tomato sauce, bread crumbs, onion, oregano, chili powder, 1/2 teaspoon salt, and garlic. Add ground turkey; mix well. Divide into 8 portions; form each portion into a 6x4-inch rectangle. In center of each, place some of the corn, 1 chili pepper portion, and 1 cheese stick. Roll up, starting from a short side; seal.
3 Place loaves, seam down, in a baking pan. Bake, uncovered, in a 350° oven for 30 minutes or until no pink remains. Drain fat. Top with shredded cheese. Bake 2 to 3 minutes more. Top with salsa.