Chilaquiles With Turkey And Roasted Tomatillo Salsa

By á-170456

Ingredients

• TORTILLA STRIPS:
• 3 cups vegetable oil
• 2 packages corn tortillas - (8 oz ea) cut 1/2"-wide strips
• CHILAQUILES:
• 1 large onion chopped
• 1 can chicken broth - (14 1/2 oz)
• 1 1/4 pounds cooked turkey meat shredded
• 3 cups Roasted Tomatillo Salsa (see below)
• 6 ounces Monterey Jack shredded
• 1/4 cup crème fraîche or sour cream
• 1 1/2 tablespoons milk
• 1/2 cup fresh cilantro sprigs
• 3 ounces queso fresco or feta crumbled
• ROASTED TOMATILLO SALSA:
• 1 1/2 pounds fresh tomatillos
• (or 3 (11-oz) cans tomatillos)
• 5 fresh serrano chiles
• 3 garlic cloves unpeeled
• 1/2 cup fresh cilantro
• 1 large onion coarsely chopped
• 2 teaspoons coarse salt

Details

Servings 6

Preparation

Step 1

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. Purée all ingredients in a blender. (Makes 3 cups)

This recipe yields 6 servings.