Hatch Chile Mexican Casserole

• 16 large Hatch chiles, roasted and peeled
• 1 # ground turkey
• 1 white onion, diced
• 1 jalepeno, seeds removed and diced
• 2 tsp cumin
• 1 tsp oregano
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• salt and pepper to taste
• 2 T hot sauce
• 14 oz can diced tomatoes
• Kerrygold grass fed cheese, to garnish
• coconut oil to grease pans
• 2 avocados
• handful of cilantro
• juice of 1 lime
• juice of 1 lemon
• 2 tsp olive oil
• pinch of cumin
• salt to taste

1. Preheat oven to 350 F. Add ground meat to a large pan over medium heat. Once meat is halfway cooked through, add onion, jalepeno, cumin, oregano, paprika, cayenne, and salt and pepper.
2. Once meat is cooked through, add hot sauce and diced tomatoes and let cook on low 3-5 minutes.
3. Use a bread pan to create casserole. Grease pan, then 4 hatch chiles, topped with ground meat, cheese, then repeat.
4. Place in oven and bake until cheese is melted, about 10 minutes.
5. When casserole is baking, add avocados, cilantro, lime, lemon, olive oil, cumin, and salt to food processor. Puree until smooth. Top casserole with puree and serve.

hatch, ground turkey, white onion, jalepeno, cumin, oregano, paprika, cayenne pepper, salt, t, tomatoes, kerrygold grass fed cheese, coconut oil, avocados, handful of cilantro, lime, lemon, olive oil, cumin, salt

Taken from www.epicurious.com/recipes/member/views/hatch-chile-mexican-casserole-52595951 (may not work)