Chilaquiles With Turkey And Roasted Tomatillo Salsa
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
54
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cups
Vegetable Oil1 large
Onion (coarsely chopped)1 cup
Creme Fraiche1.5 tbsps
Milk1 cup
Cilantro (fresh)90 g
Queso Fresco680 g
Tomatillo (fresh)2 tsps
Coarse SaltDirections:
1
Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375 degrees F
2
Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375 degrees F between batches)
3
Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding
4
Preheat oven to 375 degrees F
5
Cook onion in oil in casserole over moderately high heat, stirring, until softened
6
Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes
7
Add 2 1/2 cups salsa and bring to a boil
8
Remove from heat and toss with Monterey Jack and tortilla strips
9
Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes
10
Whisk together creme fraiche and milk
11
Serve chilaquiles topped with creme fraiche, cilantro, and cheese
12
Preheat broiler
13
If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness
14
If using canned tomatillos, drain and measure out 2 cups
15
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
16
Peel garlic and pull off tops of chiles
17
Puree all ingredients in a blender
18
Yield: 3 cups