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Рецепт Chilaquiles With Turkey And Roasted Tomatillo Salsa
by Global Cookbook

Chilaquiles With Turkey And Roasted Tomatillo Salsa
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  Порций: 6

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Peel garlic and pull off tops of chiles. Puree all ingredients in a blender. (Makes 3 c.)
  6. This recipe yields 6 servings.