Turkey Suizas Casserole
Add a taste of Mexico to turkey leftovers with this layered tortilla casserole.
- 2 poblano chili peppers
- 3 tablespoons extra virgin olive oil (EVOO)
- 8 tomatillos, chopped
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 bay leaf
- Salt and pepper
- 1/4 cup cilantro, chopped
- 1 teaspoon ground cumin (about 1/3 palmful)
- 1 teaspoon honey or agave syrup
- 1 lime, juiced
- 1-1 1/2 cups chicken stock
- 1 pound cooked turkey, chopped or pulled
- 1 cup Mexican crema or sour cream
- 1 1/2 cups grated Swiss cheese
- 1 cup grated Monterey Jack cheese
- 12 corn or 8 flour tortillas, warmed
- Sliced red onions, for garnish
Char the poblanos over burners or under a hot broiler until blackened all over. Place in a bowl, cover and let sit until cool enough to handle. Peel, seed and chop the poblanos.
Pre-heat the broiler.
Meanwhile, in a large skillet, heat the EVOO, three turns of the pan. Add the tomatillos, onion, garlic and bay leaf; season with salt, pepper, cilantro and cumin. Cook until tender, about 10 minutes. Discard the bay leaf. Add the tomatillo mixture, poblanos, honey (or agave) and lime juice to a food processor and puree.
In the same skillet, heat the chicken stock over high heat. Stir in the turkey to reheat, then stir in the tomatillo sauce.
In a medium size casserole, layer in half of the turkey mixture and dot with the crema (or sour cream). Top with half each of the Swiss and Monterey Jack and half of the tortillas. Spread the rest of the turkey on top and layer with the remaining tortillas and cheese. Broil until the cheese is melted. Top with the red onions.