Some people look forward to Thanksgiving leftovers with more anticipation than the meal on the big day. Here’s a dish, courtesy of Chef Richard Sandoval at Tamayo that sounds delicious. Chilaquiles are a traditional Mexican breakfast dish that is commonly served throughout the day. Here, he takes a bit of a twist on the original by using leftover Thanksgiving turkey from the day before.
Thanksgiving Turkey Chilaquiles
By: Chef Richard Sandoval, Tamayo
Several large handfuls of tortilla chips, enough to fill the casserole dish to the rim
Pico de gallo (chopped onion, cilantro, and tomato)
Grated Oaxaca or jack cheese
Salsa verde (recipe is below)
Crema fresca (if not available use sour cream and dilute until it drizzles with milk)
Chopped or shredded leftover turkey
Fried eggs (optional)
- Preheat oven to 350 degrees. Line the interior of a glass baking dish, about 9”x5” with pan spray.
- Toss about 2 cups of the salsa verde, chips, and turkey together. Season with a pinch of salt and pepper.
- Top with generous handfuls of grated Oaxaca cheese
- Bake for about 15 minutes until lightly golden and the chips have become soft but not soggy.
- Serve immediately, drizzle with the crema and garnish with pico de gallo.
- Top with a sunny side up fried egg as desired.
For salsa verde (makes about 1 quart):
4oz chopped yellow onion
1ea small serrano pepper or mild jalapeno
12oz tomatillos, husk removed and rinsed
1Ž2 bunch cilantro
Pinch of salt
- In a small sauce pan saute the onion and serrano with a small amount of vegetable oil over low heat until soft. Try not to burn or brown.
- Add the water and tomatillo, and simmer for about 10 minutes until the tomatillos soften.
- Cool to room temp, and puree in blender with cilantro. Season to taste with salt.