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Thanksgiving Leftovers Chiliaquiles – Alison Mountford
By Chef Alison Mountford
INGREDIENTS
12 corn tortillas (cut into 8 wedges each)
.25 cup canola oil (for frying)
1 teaspoon kosher salt (divided, possibly more to taste)
4 Roma tomato (about 1 1/2 pounds)
.5 yellow onion
1 jalapeño (remove the seeds if you prefer it less spicy)
2 clove garlic
3/4 cup chicken stock (divided – if the weekend after Thanksgiving, use GRAVY)
1 cup turkey breast (use leftovers from Thanksgiving dinner!)
1 cup brussels sprouts (cooked! Leftover from Thanksgiving, or see substitutions)
1 avocado
4 ounces queso fresco
.5 bunch cilantro (stems and leaves, chopped)
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INSTRUCTIONS:
TORTILLAS
Stack and slice the tortillas into 8 wedges each.
Heat the ¼ cup oil in a large skillet over medium-high heat until simmering. Add about a ¼ of the tortilla wedges and cook for 2 minutes or so, then flip, and cook the other side, until they’re lightly brown and crisp. Making sure they’re fully crisp is key.
Drain the tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
SALSA
Coarsely chop the tomato, onion, and jalapeno. Peel the garlic. Place all of the veggies in a blender with about 1 cup of gravy and stock (combined) to start (ok to use a food processor if that’s all you have, but be cautious with the liquid height so it doesn’t overflow). Blend until smooth.
COOK
Add the salsa to a large, flat bottom sauté pan and cook stirring occasionally, until slightly thickened. This should take about 6-8 minutes. Season with about ½ teaspoon of salt to start, then add a little more if needed as you reduce the salsa.
CHIPS
Coat the chips with the salsa in the pan, turning carefully. Continue cooking until tortillas are heated through and softened slightly, about 3 minutes. Taste and season with more salt if needed.
TURKEY + BRUSSELS SPROUTS
While the chips are heating, shred up about 1 cup of leftover turkey meat. Add to the pan.
Coarsely chop up any leftover brussels sprouts and add them to the pan, turn to heat through.
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SERVING
Serve immediately, topped with diced avocado, crumbled queso fresco and chopped cilantro.
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Recipe to download and print: https://rinewstoday.com/wp-content/uploads/2022/11/Thanksgiving-Leftovers-Chilaquiles70.pdf
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Find other recipes from Alison, here: https://rinewstoday.com/alison-mountford/
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Chef Alison Mountford is the founder of Ends+Stems – which is a meal planning membership and recipe website to reduce food waste. “Chef Alison” also hosts a series of online courses for easier weeknight meals and feeding picky eaters with less stress. Alison began in 2005 as a personal chef and caterer in San Francisco but she recently returned home to Rhode Island!
She is passionate about helping families eat well together, with less frustration. Alison is often hired as a speaker to share about household food waste, feeding busy families, and sustainability in the kitchen; she’s appeared many times on The Rhode Show and other podcasts and webinars.
Alison is also the Market Coordinator at Hope & Main – Rhode Island only culinary incubator – where she loves helping new food businesses expand their social media, brand, and increase sales at the farmer’s markets!