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Chilaquiles With Turkey And Roasted Tomatillo Salsa

Courses: Main Course
Serves: 6 people

Recipe Ingredients

  Tortilla Strips
3 cups 711mlVegetable oil
2   Corn tortillas - (8 oz ea) - cut 1/2"-wide strips
1   Onion chopped (large)
1   Chicken broth - (14 1/2 oz)
1 1/4 lbs 567g / 20ozCooked turkey meat - shredded
3 cups 711mlRoasted Tomatillo Salsa - (see below)
6 oz 170gMonterey Jack - shredded
1/4 cup 59mlCrème fraîche or sour cream
1 1/2 tablespoons 22mlMilk
1/2 cup 8g / 0.3ozFresh cilantro sprigs
3 oz 85gQueso fresco or feta - crumbled
  Roasted Tomatillo Salsa
1 1/2 lbs 681g / 24ozFresh tomatillos
  (or 3 (11-oz) cans tomatillos)
5   Fresh serrano chiles
3   Garlic cloves - unpeeled
1/2 cup 8g / 0.3ozFresh cilantro
1 cup 62g / 2.2ozOnion - coarsely chopped (large)
2 teaspoons 10mlCoarse salt

Recipe Instructions

Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375 degrees. Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375 degrees between batches). Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding.

Preheat oven to 375 degrees. Cook onion in oil in casserole over moderately-high heat, stirring, until softened. Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes. Add 2 1/2 cups salsa and bring to a boil. Remove from heat and toss with Monterey Jack and tortilla strips.

Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes. Whisk together crème fraîche and milk. Serve chilaquiles topped with crème fraîche, cilantro, and cheese.

Roasted Tomatillo Salsa: Preheat broiler. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.

Peel garlic and pull off tops of chiles. Puree all ingredients in a blender. (Makes 3 cups)

This recipe yields 6 servings.

COOKING LIVE with Sara Moulton - (Show # CL-9589) - from the TV FOOD - NETWORK


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