Leftover Turkey Chilaquiles
- Gluten Free
- Active Time: 20 minutes
- Total Time: 30 minutes
- 12 Corn Tortillas (cut into 8 wedges each)
- 1⁄4 cup Canola Oil (for frying)
- 1 teaspoon Kosher Salt (divided, possibly more to taste)
- 4 Roma Tomatos
- 1⁄2 Yellow Onion
- 1 Jalapeño (remove the seeds if you prefer it less spicy)
- 2 cloves Garlic
- 11⁄4 cups Chicken Stock (divided - if the weekend after Thanksgiving use GRAVY)
- 1 cup Turkey Breast (use leftovers from Thanksgiving dinner!)
- 1 cup Brussels Sprouts (cooked! Leftover from Thanksgiving, or see substitutions)
- 1 Avocado
- 4 ounces Queso Fresco
- 1⁄2 bunch Cilantro (stems and leaves, chopped)
MAKE IT FASTER:sometimes, it just needs to be faster. Use 12 ounces of prepared, refrigerated salsa and blend it with the stock. Then cook as directed
TORTILLAS:the shortcut method is to use a bag of tortilla chips - only the critics will know
QUESO FRESCO:grated jack or cheddar
BEANS:add in a can of drained pinto or black beans
TURKEY:if you aren’t making this after Thanksgiving, there’s no reason to seek out turkey. Use leftover chicken or sauté chicken before getting started for this purpose. A rotisserie chicken would be simple too. Ground turkey, chicken or beef would be great as well. You can always serve it vegetarian too!
BRUSSELS:same as with turkey, if it’s not after Thanksgiving and you don’t have leftover sprouts, absolutely no reason to seek them out for this
EGG ON IT:fry up some eggs and top the stack with one
KIDS CORNER:add the toppings that you know they’ll eat and perhaps one new thing. If spiciness is a concern, you can leave the jalapeno out of the sauce, or leave the sauce on the side and make these more like nachos for the kids. They can dip into the sauce if feeling adventurous
Stack and slice the tortillas into 8 wedges each.
Heat the ¼ cup oil in a large skillet over medium-high heat until shimmering. Add about a ¼ of the tortilla wedges and cook for 2 minutes or so, then flip, and cook the other side, until they’re lightly brown and crisp. Making sure they’re fully crisp is key.
Drain the tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
Coarsely chop the tomato, onion and jalapeño. Peel the garlic. Place all of the veggies in a blender with about 1 cup of stock to start ( it's ok to use a food processor if that’s all you have, but be cautious with the liquid height so it doesn’t overflow). Blend until smooth.
Add the salsa to a large, flat bottom sauté pan and cook stirring occasionally, until slightly thickened. This should take about 6 - 8 minutes. Season with about ½ teaspoon of salt to start, then add a little more if needed as you reduce the salsa.
Coat the chips with the salsa in the pan, turning carefully. Continue cooking until tortillas are heated through and softened slightly, about 3 minutes. Taste and season with more salt if needed.
5TURKEY + BRUSSELS SPROUTS
While the chips are heating, shred up about 1 cup of leftover turkey meat. Add to the pan.
Coarsely chop up any leftover brussels sprouts and add them to the pan, turn to heat through.
Serve immediately, topped with diced avocado, crumbled queso fresco and chopped cilantro.