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Chipotle Chilaquiles Recipe

The holidays are fast approaching, and with them also come the traditional family gatherings, the parties with friends and co-workers… and food, lots of food. I’m always looking for ways to use the leftover food (because it’s very hard for me to throw out food), and use it to make sandwiches, tacos, soups or other creative and delicious meals.

Like these Chilaquiles, for example, with the authentic taste of Chipotle peppers, made using day-old tortillas and leftover roasted turkey. The chipotle salsa gives this chilaquiles a different taste than your regular red or green chilaquiles. Since I now live in Texas, it’s so easy for me to find more ingredients related to our rich Mexican cuisine.

How to make Chipotle Chilaquiles Recipe

JUMP TO FULL INSTRUCTIONS

INSTRUCTIONS:

FOR THE SALSA:

Cook tomatoes, 1 garlic clove and the slice of onion in a saucepan covered with water. Simmer for about 12 to 15 minutes until soft and tender. Drain the water, reserving 1/4 cup of the cooking liquid. (Please check the ingredients list below)
In a blender, puree the Chipotle peppers, with the tomatoes (skin removed), garlic, and onion slice. Add the reserved liquid if needed to get a saucier texture. You should have about 2 cups of sauce. Set aside.

FOR THE CHILAQUILES:

Heat 3 tablespoons of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process until you finish with the rest of the tortillas. Clean the frying pan with a paper towel, turn the heat to medium, and add 1 tablespoon of oil.
Add the sauce, and once it comes to a boil, turn the heat down and cook for 5 minutes. Season the sauce with salt and pepper.
Carefully stir in the tortillas to avoid breaking them. Add the turkey or chicken and coat it with the salsa. Cook for 2 minutes for crispy chilaquiles, if you want a softer texture let it cook for 1 more minute.
Serve garnished with crumbled cheese, cilantro, onion, and topped with the cream. Serve with “Refried beans”. Avocado is also a good addition to this plate.

Chipotle Chilaquiles Recipe

Cuisine: Mexican

Servings: 2

Author: Mely Martinez - México in my kitchen

Ingredients

2 medium size tomatoes
1 garlic clove peeled
1 ½-in slice of white onion
2 Pickled chipotle peppers
4 Tablespoons vegetable oil
6 corn tortillas cut into 6 or 8 triangles.
1 cup cooked turkey or chicken shredded
Salt and pepper to season
¼ cup of queso fresco crumbled
¼ cup Mexican cream

OPTIONAL GARNISH:

1 tablespoon of red onion thinly sliced
1 tablespoon of cilantro leaves

Instructions

FOR THE SALSA:

Cook tomatoes, 1 garlic clove and the slice of onion in a saucepan covered with water. Simmer for about 12 to 15 minutes until soft and tender. Drain the water, reserving 1/4 cup of the cooking liquid.
In a blender, puree the Chipotle peppers, with the tomatoes (skin removed), garlic, and onion slice. Add the reserved liquid if needed to get a saucier texture. You should have about 2 cups of sauce. Set aside.

FOR THE CHILAQUILES:

Heat 3 tablespoons of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process until you finish with the rest of the tortillas.
Clean the frying pan with a paper towel, turn the heat to medium, and add 1 tablespoon of oil.
Add the sauce, and once it comes to a boil, turn the heat down and cook for 5 minutes. Season the sauce with salt and pepper.
Carefully stir in the tortillas to avoid breaking them. Add the turkey or chicken and coat it with the salsa. Cook for 2 minutes for crispy chilaquiles, if you want a softer texture let it cook for 1 more minute.
Serve garnished with crumbled cheese, cilantro, onion, and topped with the cream. Serve with “Refried beans”. Avocado is also a good addition to this plate.