Turkey Chilequiles
Make the most of your Christmas leftovers with this Mexican-inspired dish from The Great British Bake Off Winter Kitchen Cookbook. This makes for a superb lazy brunch or supper.
From the book
The Great British Bake Off: Christmas
Festive inspiration for the Christmas season
Masterclass Christmas recipes from Mary and Paul
Inspiring bakes and the ultimate showstoppers
Introduction
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.
Ingredients
| 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 |
Essential kit
You will need a blender.
Method
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.
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.
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.
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