Chilaquiles
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
46
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Canola Oil450 g
Lean Ground Turkey4 cloves
Garlic (smashed and chopped)1.5 tsps
Chili Powder1 tsp
Cumin Powder1
Salt1 tsp
Pepper (freshly ground)2 cups
Cheddar (shredded low-fat)1 bunch
Green Onion (sliced)Directions:
1
Bake for 45 minutes or until bubbling
2
Let stand for 5 minutes before serving
3
Preheat oven to 350 degrees F
4
Heat a large non-stick skillet over medium-high heat
5
Add 1 tablespoon canola oil to coat the bottom of the pot
6
Add the ground turkey to the hot oil and brown, breaking it up as it cooks
7
Drain meat into a colander and reserve
8
To the same skillet which has a little residual fat from cooking the turkey, add the onions and cook over medium heat until soft; then add the garlic and cook until soft
9
Stir in the chili powder and cumin
10
Add the chiles and their juices and the tomatoes and their juices
11
Add the meat back to the pan and stir until combined
12
Reduce heat to low and simmer for 20 minutes or until thick
13
Season with salt, to taste, and pepper
14
In a medium bowl, combine Cheddar and cream cheese; set aside
15
Line a casserole dish with half the tortillas and ladle half of the meat mixture over
16
Cover with half of the cheese mixture
17
Top with half of the green onions
18
Repeat layers 1 more time