I adapted this recipe from a recipe I found in an old Bon Appetit magazine. The magazine was a November 2006 holiday edition and the recipe was one of those on how to use up leftover Thanksgiving turkey. What drew me to this particular recipe was that the chips are actually added to the simmering salsa. So each chip gets coated in the sauce. It leaves the chips slightly, yet pleasantly, soggy with the salsa. I love this aspect! I can’t stand it when you get through all of the “good stuff” on a plate of nachos and you are left with a plate full of hard plain bits of undressed cold tortilla chips. This recipe is a brilliant remedy for that real life problem. Big flavor with every bite!
OMG! I just went to the Bon Appetit website to see if they had the recipe posted that I adapted this from and they did! Here is their version.I am sure it is wonderful with the leftover turkey as well.
Pork & Chorizo Chilaquiles
(Recipe adapted from a recipe titled “Turkey Chilaquiles” Bon Appetit magazine, Nov. 2006.)
Ingredients:
-1 Tbsp. grape seed oil
-1 large red onion (diced, reserve ¼ c. for garnish)
-2 tsp. fresh garlic (minced)
-12 oz. ground pork
-8 oz. fully cooked chorizo (diced)
-One 4 oz. can diced green chilies
-Two 10 to 12 oz. jars of your favorite medium-hot chunky salsa
-One 8 oz. bag of your favorite plain tortilla chips
-8 oz. crumbled queso fresco
-16 oz. bag shredded Mexican cheese blend
– ¼ to ½ c. Mexican crema
– ¼ to ½ c. fresh cilantro (chopped)
-S & P
Heat oven to 450° F. Line a large cookie sheet with parchment paper. Heat oil in large pot. Sauté onions until soft. Add ground pork, season with S & P, and sauté until pork is cooked through. Drain off excess fat from pork. Add chorizo, garlic, and chilies. Saute for a couple more minutes then add the salsa. Stir and let simmer for a couple more minutes to let flavors combine. Next add the entire bag of chips (this is why I suggested a large pot). Stir gently until all chips are coated. Pour entire contents of pot out onto your lined cookie sheet and spread out evenly. Top evenly with shredded Mexican blend. Pop cookie sheet into the oven for ~ 5 minutes, until cheese is melted. Remove from oven. Top Chilaquiles with crumbled queso fresco, fresh cilantro, and Mexican crema. EAT!
P.S. We ate it right from the cookie sheet. Using the parchment made for super easy cleanup.
P.P.S . chilaquiles definition
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Part of Speech: Definition: a Mexican dish of fried softened tortilla chips covered with salsa or mole and cheese and broiled
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Compelling Calorie Clue:
Honey Nut Cheerios ~ ¾ c. ( ¾ c. = 110 calories). A classic.
