Chili Relleno Casserole - cooking recipe

Ingredients

6 -8 large pasilla bell peppers (aka Poblano)
2 cups monterey jack cheese, shredded
2 cups sharp tillamook cheddar cheese, shredded
1 lb ground turkey
1/2 yellow onion, finely diced
1 garlic clove, minced
1/2 cup finely diced carrot
1 tablespoon chopped raisins
1/4 cup walnuts, toasted and chopped
1 - 1 1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
salt
1 (15 ounce) can tomato sauce
Batter
4 eggs, 2/3 cup flour, and 1 1/2 cups half and half or 4 whole milk, whisked together

Preparation

Roast the peppers on a gas grill or in the broiler until charred. Put them in a paper bag for 10mins to loosen the skin. Peel and seed them making one vertical slit so that you can lay the pepper out flat.
Saute onion, garlic and carrot until the onions are translucent.
Add the raisins and walnuts.
Add spices and saute about 1 minute more.
Add the meat and cook until the turkey is browned and cooked through. Season with salt and pepper.
Grease a 9x11 casserole pan and layer the ingredients like a lasagna as follows: peppers, meat, cheese (both kinds), batter, peppers, batter, Monterey jack, tomato sauce, cheddar.
Bake in a preheated 350 degree oven 1hr covered. Remove foil and bake another 15mins until lightly browned and bubbly.
Serve with fresh sliced avocado.