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Turkey Chilequiles

by Lizzie Kamenetzky from The Great British Bake Off: Christmas

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


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.

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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.


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.

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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From the book: The Great British Bake Off: Christmas

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