by Cordelia
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Cordelia's Notes:
Expand2.5-3 cups of shredded turkey leftovers (or chicken on any other time of the year) Ask a question about this ingredient
Cup of tomatillo salsa (recipe to follow) Ask a question about this ingredient
8-10 yellow corn tortillas Ask a question about this ingredient
3 oz of semi-soft yellow cheese that melt well, like mild cheddar, caciocavallo or Kasseri (just make sure you use a good one), shredded Ask a question about this ingredient
About 6 oz of queso fresco crumbled Ask a question about this ingredient
Roast the poblanos : I char their skin on open stove flam, few minutes on each side until they look burned. Put them in a closed plastic bag for about 10-15 minutes. Then the skin will come of easily. Do not wash them to take the skin off to keep the smoky taste. You can also char them under the broiler, but watch them closely. Discard the seeds as well. Cut to small-medium cubes.
Ask a question about this stepMix the poblanos with the shredded chicken.
Ask a question about this stepPut 2 tablespoons of the tomatillo salsa in the bottom of a squared dish (8 1/4" x 8 1/4"). Top it with tortillas (half them and use the straight part around the sides. About 2 1/2 tortillas for one layer).
Ask a question about this stepSpread 3 tablespoons of the salsa on the tortilla layer. Put on top half of the chicken and the poblano mixture. Scatter the 1/3 of the crumbled queso fresco on top and 1/3 of the shredded cheese.
Ask a question about this stepRepeat: layer of tortillas, salsa, chicken and cheese. Finish with a layer of tortillas, salsa and cheese.
Ask a question about this stepBake in 360 degree oven for 20-25 minutes, until has a bit of color at top.
Ask a question about this stepServe with pico de gallo, some of the tomatillo salsa and a dollop of sour cream.
Ask a question about this step10 tomatillos Ask a question about this ingredient
1/2 a bunch of cilantro Ask a question about this ingredient
1 big clove of garlic Ask a question about this ingredient
1 jalapeno pepper Ask a question about this ingredient
3 tablespoons of lime juice Ask a question about this ingredient
1 tablespoon of oil Ask a question about this ingredient
1/2 teaspoon of salt Ask a question about this ingredient
1/8 teaspoon of black pepper Ask a question about this ingredient
Optional - 1/8 of a cup of water to thin it out a bit Ask a question about this ingredient
Discard the tomatillos husks and wash them well. Cut the tomatillos to halves. Put them in a baking sheet and drizzle a bit of oil and salt. Bake in 400 degree oven for 25-30 minutes. Let them cool a bit.
Ask a question about this stepChop the garlic. Discard the jalapeno seeds and cut to medium pieces.
Ask a question about this stepPut in a food processor the roasted tomatillos, garlic, jalapeno, cilantro, salt and pepper and process until you get a pretty smooth salsa.
Ask a question about this stepPut in a bowl and mix in the lime juice and oil. Taste for salt.
Ask a question about this step(If you use it for the Chilaquiles and the salsa is pretty thick add water to thin it out a bit, so it will be more spreadable).
Ask a question about this stepThank you!
BTW - I found all the ingredients in my regular supermarket, but in any case it is worth to go and look for them.
Great recipe I will try with not with turkey we dont have may be with my duck .Thak you
Getting some of the ingredients might be a bit of hassle - but really worth it. I made this with leftover chicken and know it would be even better with turkey.
It takes me back to growing up in SoCal and eating wonderful, imaginative food with Mexican friends. Now I am in rural VT - thanks for rekindling memories.
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
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Of course! Can't believe I didn't think of this. I make tons of salsa in the summer and freeze it--there should be a salsa verde in there. A transformation of the holiday bird into something truly different.