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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a soft-style version of chilaquiles, tortilla chips sautéed with chiles and meat and topped with melted cheese. Crema mexicana, a cultured Mexican cream, is available in the cheese and deli section of many supermarkets and at Latin markets. Ingredients:
2 tablespoons vegetable oil |
1 1/2 cups chopped red onion, divided |
2 cups diced cooked turkey |
1 4-ounce can diced green chiles |
3 cups purchased medium-hot salsa with chipotles and garlic (from about two 16-ounce jars) |
4 cups unsalted tortilla chips |
2 cups crumbled queso fresco or cotija cheese, or grated 4-cheese mexican blend |
1/4 cup chopped fresh cilantro |
crema mexicana or sour cream |
Directions:
1. Preheat oven to 450°F. Heat 2 tablespoons oil in heavy large ovenproof skillet. Add 11/4 cups onion; sauté until onion begins to soften, about 5 minutes. Add turkey and chiles; sauté 3 minutes. Stir in salsa; simmer until heated through, about 3 minutes. Season with salt and pepper. Stir in chips. Sprinkle with cheese. Place skillet in oven; bake just until cheese melts, about 5 minutes. Sprinkle with remaining 1/4 cup onion and cilantro; drizzle with crema and serve.
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