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Ингредиенты
- 3 c. vegetable oil
- 2 pkt corn tortillas - (8 ounce ea) cut 1/2"-wide strips
- 1 lrg onion minced
- 1 can chicken broth - (14 1/2 ounce)
- 1 1/4 lb cooked turkey meat shredded
- 3 c. Roasted Tomatillo Salsa (see below)
- 6 ounce Monterey Jack shredded
- 1/4 c. creme fraiche or possibly lowfat sour cream
- 1 1/2 Tbsp. lowfat milk
- 1/2 c. fresh cilantro sprigs
- 3 ounce queso fresco or possibly feta crumbled
- 1 1/2 lb fresh tomatillos (or possibly 3 (11-ounce) cans tomatillos)
- 5 x fresh serrano chiles
- 3 x garlic cloves unpeeled
- 1/2 c. fresh cilantro
- 1 lrg onion coarsely minced
- 2 tsp coarse salt
Инструкции
- Heat oil in a 3 1/2-qt flameproof nonreactive shallow casserole or possibly deep skillet to 375 degrees. Fry tortillas in batches, turning occasionally, till golden brown, about 1 minute, and transfer to paper towels to drain (return oil to 375 degrees between batches). Carefully pour off all but 1 Tbsp. warm oil into a large metal bowl to cold before discarding.
- Preheat oven to 375 degrees. Cook onion in oil in casserole over moderately-high heat, stirring, till softened. Add in broth and turkey and simmer, uncovered, stirring, till liquid is reduced to about 1/2 c., about 15 min. Add in 2 1/2 c. salsa and bring to a boil. Remove from heat and toss with Monterey Jack and tortilla strips.
- Bake chilaquiles, uncovered, in middle of oven till bubbling, about 15 min. Whisk together creme fraiche and lowfat milk. Serve chilaquiles topped with creme fraiche, cilantro, and cheese.
- Roasted Tomatillo Salsa: Preheat broiler. If using fresh tomatillos, remove husks and rinse under hot water to remove stickiness. If using canned tomatillos, drain and measure out 2 c.. Broil chiles, garlic, and fresh tomatillos (don't broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, till tomatillos are softened and slightly charred, about 7 min.
- Peel garlic and pull off tops of chiles. Puree all ingredients in a blender. (Makes 3 c.)
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 477g | |
| Recipe makes 6 servings | |
| Calories 1263 | |
| Calories from Fat 1095 | 87% |
| Total Fat 124.0g | 155% |
| Saturated Fat 16.2g | 65% |
| Trans Fat 2.81g | |
| Cholesterol 76mg | 25% |
| Sodium 1124mg | 47% |
| Potassium 721mg | 21% |
| Total Carbs 16.22g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 7.36g | 5% |
| Protein 25.65g | 41% |
