CHILAQUILES WITH TURKEY AND ROASTED TOMATILLO SALSA
Steps:
- Fry tortilla strips:
- Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375°F. Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375°F between batches). Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding.
- Make chilaquiles:
- Preheat oven to 375°F. 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.
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mike mathenge
[email protected]These chilaquiles were amazing! I'll definitely be making them again.
Phillie 2021
[email protected]I'm not a big fan of chilaquiles, but I thought these were pretty good.
Kristina Carlson
[email protected]These chilaquiles were a bit too greasy for my taste.
Danesha Beecher
[email protected]I love these chilaquiles! They're so easy to make and always turn out delicious.
Eleonor Kanow
[email protected]These chilaquiles were just okay. I've had better.
JANI MIA
[email protected]I made these chilaquiles for a potluck, and they were a huge success! Everyone loved them.
joe hamilton
[email protected]These chilaquiles were a bit bland for my taste. I think I'll try adding some more spices next time.
Greggory Babb
[email protected]I've made these chilaquiles several times now, and they're always a hit with my family and friends. They're so flavorful and satisfying.
kissi edward
[email protected]These chilaquiles were easy to make and very tasty. I especially liked the roasted tomatillo salsa.
Jasper Buchan
[email protected]I wasn't a big fan of these chilaquiles. The roasted tomatillo salsa was too tangy for my taste, and the turkey was a bit dry.
Glamazon Jayne
[email protected]These chilaquiles were a bit too spicy for me, but they were still very good. I think I'll try making them again with less chili peppers next time.
Nizar Ud Din
[email protected]I made these chilaquiles for breakfast this morning, and they were amazing! The turkey and roasted tomatillo salsa were so flavorful, and the chilaquiles were crispy and delicious.
Frankii Moreno
[email protected]These chilaquiles were delicious! I followed the recipe exactly, and they turned out perfectly. The roasted tomatillo salsa was especially good.
Kay Jones
[email protected]I've tried many chilaquiles recipes, but this one is by far the best. The turkey and roasted tomatillo salsa are a perfect combination, and the dish is so flavorful and satisfying.
Sikandar khan
[email protected]These chilaquiles with turkey and roasted tomatillo salsa were a hit at my last brunch party! The flavors were incredible, and the roasted tomatillo salsa added a nice smoky flavor. I will definitely be making this dish again.