It had been a while since the VFW had been reunited despite the Supkos moving BACK to Nashville. And we were still missing Casey, Ryan, and Hub. (I'm missing them right NOW.) But for a Christmas brunch, I found a recipe from one of my favorite food bloggers: Pinch of Yum.
But I feel ok about posting it as my own since I made my own Poblano sauce. And because Scarlette is Gluten Free, I made one batch with flour tortillas and one with corn. These were even good the next day reheated. Oddly, I found with our Christmas Strata and the Stricker slumber parties that eggs reheat well the next day. . . Who knew?
Roasted Poblano Sauce:
3 Poblano peppers, quartered and seeded
1 Jalapeno pepper, halved and seeded
4 garlic cloves
1 onion quartered
1 tsp salt
~ Preheat oven to 375 degrees F.
~ Coat all of the above in olive oil and salt.
~ Roast for 30 minutes.
~ Blend in blender or food processor.
12 tortillas - flour or corn*
1 lb. ground turkey
3 cups shredded potatoes
4 T milk
2 cups shredded Mexican mix of cheeses
1 T of taco seasoning mix
1 tsp salt
1/2 tsp pepper
*If you use corn tortillas, soak in milk first for about five minutes. They get dry and crumbly if you don't.
~ If using corn tortillas, soak them now for five minutes.
~ Brown ground turkey with taco seasoning.
~ Do not drain, but set aside in bowl.
~ Beat together eggs and milk.
~ Scramble on low and just to barely set.
~ Combine in large bowl potatoes, turkey, eggs, and 1 1/2 cups of cheese.
~ Fill tortillas with mixture.
~ Place seam side down in a greased 9 x 13 Pyrex.
~ Cover with Poblano Sauce and 1/2 cup of cheese.
~ Bake at 375 degrees F for 20 minutes till cheese bubbles.
I made these the night before and put them in the fridge.
I threw them in the oven as the gang arrived.