Instructions: In a skillet saute turkey, bell peppers, and garlic in butter over moderately high heat until cooked through. Add salt and pepper. Drain and transfer to a food processor. Add beans and pulse until combined well but still coarse in texture. Let cool and mix in cheeses. Blister chiles over a grill or open gas flame. Transfer to a bowl of ice and let cool, covered, for 15 minutes. Peel carefully, keeping stems attached. Make a lengthwise incision in each chile and remove seeds and membranes carefully. Rinse with cold water and let dry.

Preheat oil in a deep-fryer to 375 F. In a bowl beat eggs and half-and-half. Stuff chiles with turkey mixture and gently squeeze closed.

Dredge in flour and dip in egg wash. Dredge in cornmeal. Deep fry chiles for 4 minutes, or until golden brown. Serve with sauce.

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