Texmex Hot and Brown

Texmex style hot brown sandwiches with roasted turkey topped with a green chili mornay

sauce, tomatoes, bacon, guacamole and cotija cheese.

ingredients

• 1 poblano pepper, cut in half and seeded
• 1 jalapeno pepper, cut in half and seeded
• 2 tablespoons butter
• 1 medium onion, diced
• 1 clove garlic, chopped
• 2 tablespoons flour
• 2 cups milk
• 1 cup white cheddar cheese, shredded
• 1 cup monterey jack cheese, shredded
• 2 tablespoons cilantro, chopped
• 1/8 teaspoon cumin, toasted and ground
• salt to taste
• 4 slices bread, lightly toasted
• 1 pound roast turkey, sliced
• 2 plum tomatoes, sliced
• 8 slices bacon, cooked
• 1/2 cup guacamole
• 2 tablespoons cotija cheese, crumbled

directions

1. Place the peppers on a baking sheet with the cut side facing down, and broil until blackened and blistered, about 10 minutes.
2. Place the peppers in a small sealable container or ziplock bag and let steam for 20 minutes before pinching off the blackened skin.
3. Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
4. Add the garlic and cook until fragrant, about a minute.
5. Sprinkle in the flour and cook, whisking, until it turns a light golden brown, about 2-3 minutes.
6. Reduce the heat to medium-low, pour in the milk and simmer, whisking, until it thickens, about 2-3 minutes.
7. Add the chilies, cheese, cumin and salt to taste, let the cheese melt and puree in a food processor or blender.
8. Place the bread on a baking sheet, top with the turkey, tomatoes and green chili mornay sauce and broil until the sauce is bubbling and golden brown, about 2-3 minutes.
9. Serve topped with bacon, guacamole and cheese and enjoy!

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