The “Anti-Turkey Day” Solution Recipe, by Beverly Hicks Burch

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The “Anti-Post-Turkey Day” Solution & Recipe

By Beverly Hicks Burch

 

Ok, I like turkey…I really do…at least in it’s time and place. There have been some turkey products that have failed to “wow” me. One that comes to mind was turkey frankfurters. Blah is all I have to say. Although, I will have to say we use to get some turkey pepperoni that was more than palatable.

I’m also not overly fond of leftover turkey or chicken even. To me poultry develops a funky taste when it’s leftover and cold. Well, this year has been totally different.

Because of our hectic schedule and traveling back and forth and across four states in the 10 days before Thanksgiving, Tall & Handsome and I made an executive decision this year…we decided we were NOT going to kill ourselves cooking for just the two of us (of course we cooked a few things…like my Rumaki, green bean casserole, hot beef dip and Watergate Salad). The rest…well, we let someone else do the cooking for us.

About two weeks or so before Thanksgiving I noticed The Fresh Market was having a tasting for their Thanksgiving dinner menu. Being the smart people we are…we ran down there. Boy, are we glad we did! We opted to purchase their smoked turkey dinner. All I can say is yummy in our tummies ;-).

This has been one turkey I’ve had absolutely no problem eating as a leftover…even in turkey sandwiches (add some lite mayo, honey mustard, a slice of Swiss cheese and a kosher dill pickle spear and you have fabulous gourmet sandwich).

But, if confession is good for the soul, I must confess this…you can get very tired of even gourmet smoke turkey sandwich. After days of leftover turkey in a plethora of ways…and, after we slaved to put up Christmas decorations I decided to treat T & H to something different and new…it was a certified hit.

You see, I’m always looking for recipes that play to T & H’s taste for his beloved New Mexico and southwestern taste buds…especially when it come to green chilies. While in the store the other day I picked up the Taste of Home Best Holiday Recipes. As I was thumbing through it I found a recipe that fit both prerequisites of the Anti-Post-Turkey Day recipe and T & H’s New Mexican taste buds…it’s called Chile Rellenos Quiche. This one is taste tested and certified folks and deemed a keeper …and it’s not very hard to make. The hardest part is the way you prepare the crust but, even that isn’t hard…just a tad bit time consuming…but, yields fantastic results.

So, give it a try and surprise your crew with the Anti-Post Turkey Day Solution.

© 2008 Beverly Hicks Burch All Rights Reserved.

Chile Rellenos Quiche

Adapted from the 2008 Taste of Home Best Holiday Recipes

 

1 9 in. deep dish pie shell

2 tablespoons cornmeal

1 – ½ cup cups (6 ounces) shredded Monterey Jack cheese (I couldn’t find just shredded Monterey Jack, so I used Kraft’s Four Cheese Mexican blend and the results were great)

1 cup (4 ounces) shredded Cheddar cheese

1 4 oz. can green chilies

3 eggs

¾ cup sour cream (I used Daisy Light Sour Cream and it turn out just fine)

1 tablespoon minced fresh cilantro (yall know I’m not overly fond of cilantro so I might use fresh parsley, but as it happens I had a jar of dried cilantro and used ½ teaspoon of the dried cilantro)

2 to 4 drops hot pepper sauce, optional (I used 4 drops of Tabasco sauce)

  1. Preheat oven to 450°.
  2. Line the unbaked pie shell with double thickness aluminum foil and bake for 8 minutes.
  3. Remove the foil and bake for an additional 5 minutes.
  4. Remove from oven and cool on a wire rack.
  5. Turn oven down to 350°.
  6. Sprinkle the cornmeal around the bottom of the pie shell.
  7. In a bowl combine the two kinds of cheese. Set aside ½ cup for the top of the quiche.
  8. Add the can of green chilies to the remaining cheese and then pour into the pie crust. Make sure you lightly spread evenly around the crust.
  9. In a small bowl whisk eggs, sour cream and cilantro (and hot pepper sauce if using) until smooth and creamy.
  10. Pour over the cheese and chilies in the crust. Sprinkle remaining 1/2 cup if cheese on top of quiche.
  11. Bake for 35 – 40 minutes or until knife inserted into the middle comes out clean. I actually had to cook mine 50 minutes so ovens may vary…just use the knife test. Let stand 5 minutes before cutting.

Serves 6 – 8

A slice of tasty Chile Rellenos Quiche

A slice of tasty Chile Rellenos Quich

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