After falling in love again with Christmas Limas, I was determined to do something more with them. I boiled a plain old russet potato and then mashed it with some Christmas limas until it was like mashed potatoes. This alone was nice and if you had lots of parsley, you could even serve it as a side dish. I used this as the bottom layer. I took some poached turkey breast and tossed it with some Rio Fuego sauce and then added this to the charred, skinned poblano chile. I topped it with Manchego cheese and heated it in the oven until the cheese melted. I then made a little bra out of some corn husks to hold it all together. It was a winner!