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Turkey Chilaquiles

Turkey Chilaquiles

Often referred to as Mexican lasagne, Chilaquiles combines crispy tortillas, succulent turkey and a healthy dose of simplicity. What's not to love?

Turkey Stock

  • 1 onion, peeled
  • cloves
  • 1 turkey thigh, well washed
  • 1 carrot, peeled
  • 1 celery branch
  • 5 garlic cloves, peeled
  • 5 to 6 roots or branches of fresh coriander
  • bay leaf
  • 1 branch of fresh thyme

Chile Salsa

  • 2 Tbsp Guajillo chillies
  • 1 ½ cup turkey stock
  • 12 garlic cloves, peeled
  • 3 fresh thyme branches
  • 2 X 4 inch sticks of cinnamon
  • Salt


  • 1 bag (400 gr.) un- salted, natural corn tortilla chips
  • 4 cups cooked turkey
  • 2 cups Chile salsa
  • ½ cu) 15% cream
  • 3 cups grated cheese of your choice (Chihuahua, Monterey Jack, mild cheddar)
  • 1 avocado, sliced
  • 1 tomato, diced
  • ¼ cup onion, chopped
  • ½ cup sour cream, or crème fraîche
  • 6 Tbsp cilantro, finely chopped

Method: Turkey stock

  1. 1

    Pick the onion with the cloves and put it into a large pot with the remaining ingredients. Cover with approximately 6 litres (24 cups) cold water. Bring to a boil and skim if necessary. Simmer slowly uncovered for about 1 hour or until the skin of the turkey separates easily using a fork. Strain and de-bone, keep the meat for the Chilaquiles.

Method: Chile Salsa

  1. 1

    Place a small pan on medium heat and dry roast the chillies for about 1 minute. Remove the stem and the seeds from the chillie. Place the chilli in a small bowl and cover with the turkey stock. Soak for about 20 minutes and strain. Set aside the stock used for soaking the chillies.

  2. 2

    In the meanwhile, using the same pan on medium heat, dry roast the garlic, the thyme and the cinnamon.

  3. 3

    Add the the strained chillies, the garlic, the thyme and the cinnamon, with the reserved chilli stock to a blender and grind to a smooth puree. Strain and set aside.

Method: Chilaquiles

  1. 1

    Place the grill in the center of the oven. Preheat the oven to 190 °C (375 °F).

  2. 2

    Using a square baking dish 30 cm (12 inches) spread half the chips and place the shredded turkey, cover with the salsa and the 15% cream.

  3. 3

    Add the remaining chips, salsa and 15% cream. Cover with cheese and cook in the oven for 15 minutes.

  4. 4

    Garnish with avocadoes, tomatoes, onions, sour cream and coriander. Serve immediately.