This version of chilaquiles features shredded cooked turkey, Monterey Jack cheese and salsa.
What were you thinking when you bought that massive turkey? I suspect that you imagined having just enough leftover meat for a few sandwiches or a pot of soup. Reality may hit in the morning when you reach for milk to top off your coffee or cornflakes. That moo juice may be crowded out by leftover bird.
Not to worry. Try this recipe for irresistible chilaquiles that showcase slivers of cooked turkey.
Yield: 6 servings
3 cups vegetable oil
2 (8-ounce) packages corn tortillas, cut into 1/2-inch-wide strips
1 large onion, chopped
1 (14 1/2-ounce) can chicken broth
1 1/4 pounds shredded cooked turkey (4 cups)
3 1/2 cups tomatillo salsa (salsa verde), divided use
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
1/4 cup sour cream
1 1/2 tablespoons milk
1/2 cup fresh cilantro sprigs
3 ounces queso fresco or feta, crumbled
1. Heat oil in large, deep ovenproof skillet. Fry tortillas in batches, turning occasionally, until golden, about 1 minute; drain on paper towels. Discard all but 1 tablespoon oil.
2. Preheat oven to 375 degrees. Cook onion in oil over medium-high heat, stirring often, until softened. Add broth and turkey; simmer, uncovered, stirring until liquid is reduced to about 1/2 cup, about 15 minutes. Add 2 1/2 cups salsa and bring to boil. Remove from heat and toss with Monterey Jack and tortilla strips. Bake, uncovered, in middle of preheated oven until bubbling, about 15 minutes.
3. In a small bowl, whisk sour cream with milk. Pour over chilaquiles. Top with cilantro and either queso fresco or feta. Serve remaining salsa on the side for optional topping.
Cooking question? Contact Cathy Thomas at cathythomascooks@gmail. com
