Turkey Chile Chilaquiles
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Turkey broth made with a drumstick, infused chile guajillo salsa with cinnamon and thyme. Layered corn chips soaked in salsa and sour cream, topped with shredded turkey and cheese baked until bubbling. Garnish avocado, tomato, onion, fresh cilantro, and creme fraiche. Takes almost two hours including broth simmering. Serves 6 to 8. No nuts, gluten, or eggs.
Prep:
50 min
Cook:
Total:
Servings:
6 to 8 servings
#dinner
#main course
#Mexican
#comfort food
#baked dishes
Turkey simmered slow, broth full of carrot and toasty cloves scent. The guajillo chiles soak up smoky broth, blended with cinnamon and thyme. Tortilla chips wait in layers, soaked through with rich salsa and cream, crowned with molten cheese. Shredded turkey nestled inside. Baked until bubbling, golden, savory steam rising. Fresh avocado and tomato add cool bursts, with onion and creamy dollops of crème fraîche. Cilantro chopped bright, scattered over. The whole dish — a Mexican-main course twist on turkey, no nuts, no gluten, no eggs. Comfort food that fills belly and warms hands. Takes time, close to two hours all told. Worth every minute. Cuts 6 to 8 generous portions for sharing, or leftovers the next day.
Ingredients
Turkey Broth
- 1 small onion peeled
- 2 cloves whole cloves
- 1 turkey drumstick cleaned
- 1 carrot peeled
- 1 celery stalk
- 4 garlic cloves peeled
- 6 sprigs fresh cilantro
- 1 bay leaf
- 1 thyme sprig
Chile Salsa
- 20 g guajillo chiles dried
- 350 ml turkey broth boiling
- 10 garlic cloves peeled
- 4 thyme sprigs
- 2 small cinnamon sticks 8 cm
Chilaquiles
- 1 bag 350 g plain corn tortilla chips unsalted
- 900 ml shredded cooked turkey
- 450 ml chile salsa
- 150 ml light cooking cream 12%
- 600 ml shredded cheese blend (Monterey Jack and mozzarella)
- 1 avocado sliced
- 1 medium tomato diced
- 70 ml chopped onion
- 130 ml crème fraîche
- 80 ml chopped fresh cilantro
About the ingredients
Fresh turkey drumstick is key for deep, natural broth, simmered long enough to extract flavor but not dry out. Onion studded with cloves for warmth. Carrot and celery add sweetness and aromatic base. Garlic abundant for punch. Fresh cilantro branches blending herbal notes. Guajillo chiles toasted gently bring smoky fruity heat, without harsh bitterness. Cinnamon sticks swapped to smaller size, still imparts subtle warmth. Thyme multiple sprigs to layer herbaceousness. Cooking cream adjusted slightly lower fat to balance cheese richness. Cheese chosen half Monterey Jack half mozzarella for melt and mild tang, but cheddar avoided to lighten profile. Tortilla chips sans salt keep control of seasoning. Garnishes sliced and fresh for contrast, creamy crème fraîche instead of sour cream gives silk finish. Onion chopped fine to distribute flavor evenly.
Method
Turkey Broth
- 1. Stick the whole cloves in the onion, place into a large pot with drumstick, carrot, celery, garlic, cilantro, bay leaf, and thyme. Add about 5.5 liters cold water. Bring to a boil, skim foam. Simmer uncovered about 55 minutes or until meat falls from bone.
- 2. Strain broth through a sieve. Debone drumstick, shred meat, set aside for chilaquiles.
Chile Salsa
- 3. Heat a dry skillet on medium, toast guajillo chiles one minute each side until fragrant but not burnt. Remove stems, seeds if preferred. Place in bowl, cover with hot turkey broth (reserve soaking liquid). Let soak 18 minutes. Drain.
- 4. Toast garlic, thyme sprigs, and cinnamon sticks in skillet till golden and aromatic.
- 5. Blend soaked chiles, toasted ingredients with reserved broth until smooth. Salt to taste. Strain for a refined texture. Set aside.
Chilaquiles
- 6. Preheat oven to 185°C (365°F). Place oven rack center.
- 7. Spread half the tortilla chips in a 30 cm square baking dish. Scatter shredded turkey evenly. Spoon over half the chile salsa and half the cooking cream.
- 8. Add remaining chips, top with remaining salsa and cream. Cover entirely with shredded cheese.
- 9. Bake about 14 minutes or until cheese is bubbly and golden edges form.
- 10. Remove, garnish with sliced avocado, diced tomato, chopped onion, dollops of crème fraîche, and fresh cilantro.
- 11. Serve immediately, piping hot.
Cooking tips
Start broth early — patience key for full flavor. Skim foam diligently for clear stock. Keep heat low simmer. When blending salsa, seeds removed for less bitterness but optional. Toasting aromatics in same pan after chile soaking builds layer complexity. Blending all with reserved soaking liquid keeps chile flavor strong. Sieve needed for smooth sauce that clings to chips instead of gritty bits. Oven temp adjusted slightly lower than original, prevents burning edges while allowing cheese gradual melting. Layering chips carefully so every bite balanced with turkey, cream, salsa. Bake uncovered for crispiest top. Garnish applied after baking for freshness notes against baked warmth. Serve piping hot; chilaquiles lose texture if cooled too long. Leftovers reheat gently covered.
Chef's notes
- 💡 Use fresh turkey drumsticks for broth. Enhances flavor. Simmer long. Don't rush. Cloves in onion add warmth. Essential for a deep broth. Balance with celery and carrot. Aromatics matter.
- 💡 For the salsa, toast guajillo chiles. About a minute for each side. Avoid burning. The texture matters. Smooth salsa is key. Blend thoroughly. Adjust salt after blending. Taste frequently.
- 💡 Layer chips properly in baking dish. Prevent sogginess. Half the chips at bottom, then turkey, some salsa, cream, repeat. Cover with cheese. Don't overcrowd, let cheese melt evenly. Crispy edges are best.
- 💡 Garnish with fresh toppings after baking. Avocado sliced thin. Tomato diced small. Chopped onion scattered. Cilantro for freshness. Crème fraîche for creaminess. Balance flavors, bright against the rich.
- 💡 If you have leftovers, store gently. Cover with foil. Reheat in the oven for best texture. Microwaving can make chips soggy. Add fresh garnishes to revive flavors. Consider layering again.
Common questions
How long can leftovers last?
About 3 to 4 days. Store in fridge. Use airtight containers. Check for freshness before eating. Reheat thoroughly.
Can I use different types of turkey?
Yes, leftover turkey works well. Shredded is ideal. Make sure it's moist. It adds depth to the dish.
What if I can't find guajillo chiles?
Substitute with ancho chiles. They offer mild heat. Or use any available dried chiles. Adjust according to taste.
How to adjust spice level?
Add more chiles for heat. Or reduce the quantity. Mild salsas allow for creamy balance. Consider using toppings like yogurt.
