- 2 poblano chile peppers peppers
- 3 tablespoons EVOO
- 8 tomatillos, chopped
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 bay leaf
- Salt and pepper
- 1/4 cup chopped cilantro
- 1 teaspoon ground cumin (about 1/3 palmful)
- 1 tablespoon honey or agave syrup
- 1 lime, juiced
- 1 - 1 1/2 cups chicken stock
- 1 pound chopped or pulled cooked turkey
- 1 cup mexican crema or sour cream
- 1 1/2 cups grated swiss cheese
- 1 cup grated monterey jack cheese
- 12 corn or 8 flour tortillas, warmed
- Sliced red onions, for garnish
Char the poblanos over burners or under a hot broiler until blackened all over. Place in a bowl, cover and let sit until cool enough to handle. Peel, seed and chop the poblanos.
Preheat the broiler. Meanwhile, in a large skillet, heat the EVOO, 3 turns of the pan. Add the tomatillos, onion, garlic and bay leaf; season with salt, pepper, the cilantro and cumin. Cook until tender, about 10 minutes. Discard the bay leaf. Add the tomatillo mixture, poblanos, honey (or agave) and lime juice to a food processor and puree.
In the same skillet, heat the chicken stock over high heat. Stir in the turkey to reheat, then stir in the tomatillo sauce.
In a medium casserole, layer in half of the turkey mixture and dot with the crema (or sour cream). Top with half each of the swiss and monterey jack and half of the tortillas. Spread the rest of the turkey on top and layer with the remaining tortillas and cheese. Broil until the cheese is melted. Top with the red onions.