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TOSTITOS® Leftover Holiday Turkey and Smoked Bacon Chilaquiles

TOSTITOS® Leftover Holiday Turkey and Smoked Bacon Chilaquiles

Description:

Don’t know what to do with your leftover turkey? Give it a southwest twist with this tasty recipe featuring TOSTITOS® Original Restaurant Style Tortilla Chips!

Ingredients:

8 dried Guajillo chilies, seeds and stem removed
1 15-oz. can fire-roasted diced tomatoes
6 garlic cloves
2 tablespoons Extra Virgin Olive Oil
4 cups chicken stock
1/4 teaspoons sugar
8 Oz. TOSTITOS® Original Restaurant Style Tortilla Chips
4 whole eggs, whisked in a bowl
1 large yellow onion, diced
1/2 lb. leftover roast turkey, cut into cubes
1/2 lb. thick-sliced smoked bacon, cooked crisp and broken
2 cups Oaxaca or Mozzarella cheese, grated
1/2 cup Queso Anejo or Cotija Cheese, grated
1/2 cup cilantro, chopped
1/2 cup Mexican Crema
1 avocado, peeled and sliced

Instructions:

In a 350-degree oven, toast the chilies for about a minute. Remove from oven, place in a covered pot over low heat with 1/2 cup of the chicken stock and simmer for 10 minutes. Transfer the chilies to a blender with the garlic, diced tomatoes and one cup of chicken stock and blend to a smooth paste. Heat a medium-sized pot over high heat, add the olive oil and when it begins to smoke add the paste. Stir constantly until it begins to thicken, about 4 to 5 minutes. Add the remaining chicken stock and sugar and simmer slowly for about 20 minutes, stirring frequently to prevent sticking. In a skillet over medium heat, scramble the eggs until they are done but not too hard. Remove and set aside. In a large bowl, toss the chips with all of the sauce. In a casserole dish, place a layer of 1/3 of the chips followed by 1/3 of the turkey, bacon, scrambled eggs, onions, cilantro and two cheeses. Repeat process two more times, leaving off the cilantro on the top layer. Place the casserole dish in a 375-degree oven for 15 minutes until the cheeses are melted. Remove from the oven, spoon onto plates, garnish with sliced avocado, drizzle with cream and sprinkle with the remaining cilantro.


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