Add a bit of winter spice and sunshine to your turkey leftovers with this Mexican dish. Usually made for breakfast or brunch to use up yesterday’s tortilla, this more substantial version makes a great comfort-food supper.
- 1 onion, finely chopped
- 2 garlic cloves, sliced
- 2 green jalapeño chillies, finely sliced
- 1 x 400g tin of tomatillos (green tomatoes, see Tip)
- a large handful of fresh coriander, chopped
- 50–100ml chicken stock
- 1 tbsp vegetable oil
- 400g leftover turkey, shredded
- 250g tortilla chips
- 200ml soured cream
- 150g Lancashire cheese, grated
- salt and black pepper
1 Put the onion, garlic, chillies, tomatillos and coriander in a blender and whizz to a thick paste. Add enough of the stock to loosen the paste and whizz again. Season well.
2 Heat the oil in a pan and fry the paste for 5 minutes or until thickened slightly. Add the shredded turkey and toss well to combine.
3 Heat the oven to 180°C/350°F/gas 4. Layer up the tortilla chips with the turkey mixture in the ovenproof dish, adding dollops of soured cream and a scattering of grated cheese to each layer. Press down with your hands and finish with a scattering of cheese. Place in the heated oven and bake for 15–20 minutes until bubbling and the cheese is melted. Serve immediately.
TIP Tomatillos are a type of green tomato found in Mexico. They have a unique flavour and are easy to buy online. If you can’t find them, you could drain a can of cherry tomatoes of all its juice and mix them with the juice of a lime.