Chilaquiles With Roasted Tomatillo Salsa Food

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CHILAQUILES WITH TURKEY AND ROASTED TOMATILLO SALSA



Chilaquiles with Turkey and Roasted Tomatillo Salsa image

Categories     Cheese     turkey     Bake     Tomatillo     Tortillas     Gourmet

Yield Makes 6 servings

Number Of Ingredients 13

For tortilla strips
3 cups vegetable oil
2 (8-oz) packages corn tortillas, cut into 1/2-inch-wide strips
For chilaquiles:
1 large onion, chopped
1 (14 1/2-oz) can chicken broth
1 1/4 lb shredded cooked turkey meat (4 cups)
Roasted tomatillo salsa
6 oz Monterey Jack, shredded (1 cup)
1/4 cup crème fraîche or sour cream
1 1/2 tablespoons milk
1/2 cup fresh cilantro sprigs
3 oz queso fresco or feta, crumbled

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.

CHILAQUILES WITH ROASTED TOMATILLO SALSA



Chilaquiles With Roasted Tomatillo Salsa image

Thank you food network for your new show: Mexican Made Easy with Marcela Valladolid. She is wonderful and I tried her first recipe aired to celebrate (plus I had all the ingredients in the fridge already ;o) ) This is easy with the true flavors of Mexico!

Provided by cookiedog

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb fresh tomatillo
3 fresh serrano chilies
3 garlic cloves, unpeeled
1 large onion, coarsely chopped
olive oil, as needed
salt & freshly ground black pepper
1/2 cup fresh cilantro leaves
1/4 cup chicken broth, as needed (or more, use vegetable stock if desired)
1/3 cup vegetable oil
10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)
3 cups roasted tomatillo salsa
kosher salt & freshly ground black pepper
1/2 cup queso fresco, crumbled or 1/2 cup mild feta
2 thin slices onions, separated into rings
1/2 cup Mexican crema, creme fraiche or 1/2 cup sour cream
1/4 cup chopped fresh cilantro leaves, for garnish

Steps:

  • Special equipment: 4 individual casserole dishes (I just used plates!).
  • To make the salsa: Preheat the broiler or oven to 550 degrees F.
  • Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 10 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.
  • To make the chilaquiles: Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
  • In the same pan, add the tomatillo salsa and bring to simmer over low heat. (Be careful because it may splatter. I used a splatter screen) Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.

Nutrition Facts : Calories 431.9, Fat 23.2, SaturatedFat 2.8, Sodium 1160.8, Carbohydrate 52.4, Fiber 9.2, Sugar 12.8, Protein 7.6

CHILAQUILES WITH ROASTED TOMATILLOS



Chilaquiles with Roasted Tomatillos image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 14

15 tomatillos
4 jalapenos cut in half
1 Spanish onion
4 cloves of garlic
2 leaves epazote
1/2 cup cilantro, chopped
4 cups chicken broth
1/4 cup olive oil
15 corn tortillas
1 cup vegetable oil
1 cup cheddar cheese, shredded
1 cup asadero-style cheese, shredded
6 eggs
Salt and pepper

Steps:

  • In a preheated 400 degree oven, roast the tomatillos and the jalapenos together until the skins on the tomatillos blister. Place the tomatillos and the jalapenos in a food processor and blend. In a saute pan, heat the olive oil and add the onions, cook on low heat, approximately 10 to 12 minutes, until caramelized. Add garlic and cook for an additional minute. Add the onions and garlic to the tomatillos mixture and the epazote, cilantro and chicken broth. Blend to combine.
  • In a separate saucepan, heat the vegetable oil to 325 degrees. Use a high temperate thermometer for accurate temperature. Cut the tortillas in quarters and fry until crispy. Drain the tortillas and set aside. Combine the tomatillos mixture, tortillas and eggs in a large saute pan and simmer for about 3 to 4 minutes, or until the eggs are cooked.
  • To serve, spoon the chilaquiles onto a plate and top them with the cheeses. Melt in a hot oven and serve with your favorite hot sauce. Top the chilaquiles with sour cream and a little chopped cilantro.

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