Texmex Hot and Brown

Ingredients

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

Equipment

• food processor
• frying pan
• baking sheet
• whisk
• blender

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.Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
3. Add the garlic and cook until fragrant, about a minute.
4. 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.
5. Add the chilies, cheese, cumin and salt to taste, let the cheese melt and puree in a food processor or blender.
6. 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.
7. Serve topped with bacon, guacamole and cheese and enjoy!