Spicy Turkey, Chorizo Chilaquiles Recipe - Best Leftovers Recipe Ever

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Spicy Turkey, Chorizo Chilaquiles - Recipe Below

Do you have a favorite leftover recipe? One that you can create with some of your favorites and create an entirely new recipe? I'd love to learn more about some of your favorites. I'm always looking for new recipes that use leftovers. 

Whenever I have extra tortillas, my go-to recipe is Chilaquiles. They are super easy to make and something my mama would always make me whenever I visited her, so they remind me of home, comfort, and contain two of my favorite ingredients, corn tortillas and cheese. In the last few years, I've been experimenting with my mama's basic recipe, and this Thanksgiving, I created my favorite combination ever entirely with Thanksgiving leftovers. 

Corn tortillas, purple onion and eggs

And I'd rather not share how many servings I had, but I'm reasonably sure that I've consumed more Chilaqules calories in the last few days than I should have. 

My recipe is below. Join the chilaquiles recipe lovers group and make it your own. Experiment, have fun and create something you and your family loves.

And if you decide to make our version and have any questions, please reach out via Instagram, Facebook, or our website.

Happy Cooking!

Be well.

Enjoy!

Spicy Turkey, Chorizo Chilaquiles Recipe

Tools

• Large bowl

• Sharp knife

• Cutting Board

• Measuring Cups

• Measuring spoons

• Whisk or Fork

• Cast iron skillet (can substitute frying pan)

• Medium skillet

• Small mixing bowl

• 2 Large Cooking Spoons

Ingredients

• 12 - 15 large corn tortillas - Cut each tortilla into 8 triangle pieces (can stack tortillas and cut multiple at a time)

• 2 tablespoons of California Red Chile Powder

• 3 eggs

• 1 purple onion thinly sliced

• 2 tablespoons of corn or olive oil

• 1 ½ cups chopped cooked turkey or chicken

• ½ - 1 cup grated Mexican Cheese blend (Cheddar & Monterey Jack Cheese)

• ¾ Cup cooked chorizo (drain all excess fat)

• 1 ½ cups turkey or chicken stock (homemade is best)

• Sea salt to taste

Optional Garnish 

• finely diced cilantro

• finely diced serranos, jalapeños, or Thai peppers

Directions

1. Frying Tortillas

   • Place oil in a large or cast-iron skillet. When hot, add cut-up tortillas. Mix frequently while frying and do not burn.

   •  After 10 minutes, add purple onions and frequently mix for another 15 minutes or until most tortillas are golden brown.

2. Prep Chorizo, Turkey, And Scramble Eggs (can start a few minutes after you start frying the tortillas)

   • In the 2nd skillet, heat cooked chorizo over medium heat for about 5 minutes. 

   • Add chopped turkey and mix well and cook for another 10 minutes.

   • Place eggs in a small bowl and mix well with a whisk or fork and add a little sea salt.

   • Add eggs to chorizo and turkey and cook well, mixing often

3. Combine Tortillas and Chorizo, Turkey, and Eggs Scramble

   • Pour chorizo and turkey scramble into the skillet with the tortillas. Mix well and add chili powder and turkey stock. Simmer for about 10 minutes over medium-low heat.

   • Add cheese and simmer until melted.

4. Serve immediately with optional garnishes (diced cilantro & fresh diced peppers)

5. Unfortunately, chilaquiles don’t freeze well, so if you’ve made too many, share them!