2 tablespoons all-purpose Flour (or sub for Amaranth Flour if gluten-free)
1/2 cup chopped Cilantro
directions
Roast the Hatch Chile Peppers evenly on all sides. Once cooled, peel off the blackened skin.
Chop the D&W Hatch Chile Turkey and D&W Hatch Chile Cheddar into squares.
Place corn and chili powder into a medium saucepan over medium heat and simmer for 2 minutes. Add broth and reduce heat.
Let mixture cool for 10 minutes, and stir in turkey, cheese, egg, salt and black pepper.
Carefully cut a slit into the Hatch Chile Pepper, remove seeds, and place 1/4 cup of the turkey and cheddar mixture into the peppers.
For the cilantro cheddar cream sauce, melt the butter in a small size sauce pan, add flour stirring until smooth. Add in half & half, and stir for 1 minute. Add 1/2 cup chopped cilantro and stir.
Pour the cream sauce into a rectangular baking dish and place the turkey and cheddar stuffed chiles on top.
Bake uncovered, about 20 minutes until filling is heated through. Melt cheese on top per liking.