This Thanksgiving themed frittata offers a Southwestern flair. Inspired by the favorite fruit of Southwest, yes Chile Peppers are technically considered fruit. Some of us have slightly different traditions for Thanksgiving meals that are spiced up with Green Chile. The “normal” Thanksgiving dinner in my house is actually Green Turkey Enchiladas, but that is a different story.
Serves 16 – 22 (2 frittatas)
Ingredients
- 1 lb of Roast Turkey Breast (Try a Rotisserie Turkey, to have some extra for your Enchiladas)
- 8 slices of good quality Bacon, chopped
- 4 cloves of Garlic, chopped
- 4 – 6 roasted and cleaned NM Big Jim or Anaheim Green Chile Peppers (more = hotter)
- 1 cup Turkey Dressing
- 3 Tbsp canned Cranberry Sauce
- Base Quiche Mix
- 1 cup Queso Fresco Cheese, shredded
- 2 Pie Pans
Preparation
Rather than deal with a whole Turkey, I pulled 1 lb of breast meat off of a medium sized Rotisserie Turkey. This is the best way to go, as these turkeys are really good. In a skillet over medium high heat cook the Bacon until starting to get crispy. Remove and drain on a paper towel. Store these two ingredients separately until final assembly, refrigerating if more than an 1 hour away.
Before you take the skillet off the heat and drain the grease, put the Garlic in the skillet and cook until it starts to brown, about 3 minutes. Remove from the skillet and allow to drain for a couple of minutes on some paper towels. Drop these into a food processor or blender with the Green Chile Peppers and Cranberry Sauce. Blend this up to make a good Salsa.
Prepare the Turkey Dressing as directed on the package and reserve till final assembly.
Final Assembly and Cooking
Preheat your oven to 375 degrees. Put a light coating of oil or butter on the bottom of the pie pans. Take the Turkey and Dressing and combine them in a large mixing bowl. Make sure that it’s still a bit chunky. Place equal amounts of this mixture into the two pie pans. Then top that with the Bacon chunks and Cheese. Then prepare the base quiche mix and add the Salsa into the mix while your whisking the eggs. When done slowly pour over each pan, while continuing to mix to keep the Salsa evenly distributed between the pans. Move the pans to the oven and bake for 30 – 40 minutes, or until the top starts to brown. Remove from oven and either prepare to serve or take it to the rink.