Sunday, November 29, 2009

I'm so over Turkey right now.

I hope that everyone had a great Thanksgiving... our family came over and we cooked a big bird in the oven. Which yielded lots of leftovers. Even after one extra go-round of turkey, stuffing, potatoes and cranberries, I was pretty much over turkey today. But we still had two Gladwares' worth. What to do? I thought about making Turkey Tettrazini from Elise's recipes.... but the thought of more creaminess and thickness, I wasn't ready. So how about Meseidy again... I had seen her Chicken Chilaquiles recipe last week or so and thought that would be good to do with the leftover turkey. It's hard to find real, good Mexican food here and I haven't had good chilaquiles in a looong time, so here's how it all went down.

First, get some onion and garlic going. If your recipe starts this way, it's pretty much going to be a winner. Just saying. Then shred up your leftovers, so they are nice and stringy. Toss the skin. It's gross when it's cold, huh?
Add the turkey to the softened onions and add in your seasonings... I used cumin, cayenne and chili powder... a few shakes of each. Also salt and pepper. Heat the turkey through and start chopping some roma tomatoes. Add those in and let them get all melty and groovy. Then... add in a jar of tomato salsa. I'm partial to Whole Foods brand... but use whatever. And then add half a jar of green salsa. Then, add some hot sauce to your taste... We love Cholula and lots of it! Also, squeeze a lime in there and add a handful of chopped fresh cilantro.
I think at this point, you could cover all of it with turkey stock or chicken stock, heat through and call it a delicious soup. But no... keep going. Make sure to taste it right here... does it need more salt or spices or hot sauce? Good? Yes? Okay.

Then, in a small casserole, spray with with Pam and layer the bottom with tortilla chips. You could use taco shells, or tostada shells, or fry up your own chips if you want. I think this is the best way to use day old chips that you left open that have that stale chew to them. But whatever you think is best. They just have to be crunchy. On top of the layer, add half of the turkey mixture, then a layer of cheese I had half of one of those Mexican blend pre-shredded cheese bags on hand, so I used that and shredded up some aged Australian white cheddar too. Mmmm. You could use Queso Fresco or Cotija like Meseidy did, too, but you need something cheddary to glue everything together. Layer again with chips, turkey and cheese. Bake at 350 for 20 minutes or so until it's bubbly and melty and you can hear it making that bubble sound. Behold....

See look... some of the corners will be kind of burnt and good. So delicious. Cut yourself a piece and serve it with some beans or rice or both... I made seasoned black beans with mine. I served it with cilantro, sour cream and chopped avocado. (I'm a California girl, I could eat avocado on a shoe and call it good.)

This is a yummy, hearty meal... it will cure your turkey leftover blues in a hurry, and it will warm you up from the inside out. It also makes great leftovers... it's spicier the next day. Easily giving this 5 stars and a dannnnnng for good measure. Enjoy!