Tex Mex Hot and Brown

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.


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

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