Ingredients
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 1/2 cups)
- 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
Description
Colloquially, Chilaquiles Means “broken-up Old Sombrero,” But You Could Think Of It As A Mexican Version Of French Toast—created To Use Up Leftover Bread.
Gourmet Magazine
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