Starters, Snacks, Light Meals



Baked Chilaquiles with Roast Turkey | Print |
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Serves 4

 

Use leftover turkey in this simple Mexican classic—perfect for brunch or a light supper.

 

  • 8 ounces (about 6 cups) Frontera Authentic Taqueria Tortilla Chips
  • 1 ½ cups shredded roast turkey or chicken
  • ¼ cup chopped fresh cilantro
  • 1 jar (16 ounces)Frontera Tomatillo Salsa
  • 1 cup turkey or chicken broth
  • 2 tablespoons heavy whipping cream or crème fraiche
  • Salt to taste
  • ¼ to 1/3 cup shredded Monterey jack cheese
  • Frontera Hot Sauce

 

  1. Heat oven to 400 degrees. Mix tortilla chips, turkey and half of the cilantro in a large bowl. Transfer to an oiled 8 by 8–inch baking dish.
  2. Put Salsa and broth in small saucepan; heat to a boil. Remove from heat and stir in cream.  Season with salt, usually about ¼ teaspoon. Pour mixture over chips so chips are all dampened and slightly submerged in liquid (you may have to crush chips a bit). Sprinkle with cheese.
  3. Bake until mixture is bubbly and cheese is fully melted, about 15 minutes. Sprinkle with remaining cilantro. Serve right away. Pass your favorite Frontera hot sauce.

 

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