| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | November 19 | 1 | Servings | |
INGREDIENTS
| 3 | c | Vegetable oil |
| 2 | Corn tortillas, cut into | |
| 1/2-inch-wide | ||
| strips 8-oz | ||
| 1 | Onion, chopped | |
| 1 | Chicken broth, 14 1/2-oz | |
| 1 1/4 | lb | Shredded cooked turkey meat |
| 4 cups | ||
| 6 | oz | Monterey Jack, shredded 1 |
| cups | ||
| 1/4 | c | Creme fraiche or sour cream |
| 1 1/2 | T | Milk |
| 1/2 | c | Fresh cilantro sprigs |
| 3 | oz | Queso fresco or feta |
| crumbled | ||
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Fry tortilla strips: Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375F. Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375F between batches). Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding. Make chilaquiles: Preheat oven to 375F. Cook onion in oil in casserole over moderately high heat, stirring, until softened. Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes. Add 2 1/2 cups salsa and bring to a boil. Remove from heat and toss with Monterey Jack and tortilla strips. Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes. Whisk together creme fraiche and milk. Serve chilaquiles topped with creme fraiche, cilantro, and cheese. Cooks' note: We used a 12- by 2-inch round enameled cast-iron casserole to assemble and bake our chilaquiles. The wide shallow casserole gave us just enough room for frying and mixing. It also allowed for a nice balance of crisp tortillas on top and softer ones on the bottom. Makes 6 servings. Gourmet November 1999 Converted by MC_Buster. Per serving: 5989 Calories (kcal); 658g Total Fat; (97% calories from fat); 10g Protein; 35g Carbohydrate; 3mg Cholesterol; 863mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 7722
Calories From Fat: 6768
Total Fat: 764.6g
Cholesterol: 618.2mg
Sodium: 8402.8mg
Potassium: 2604.3mg
Carbohydrates: 19.6g
Fiber: 3.2g
Sugar: 10.1g
Protein: 215.8g