Leftovers are both the blessing and the curse of cooking up a big turkey feast. After all, there are only so many sandwiches you can eat. Finding new ways to incorporate turkey into post-holiday meals is the key to transforming leftovers from “blah” to “wow!”
Melding Tex-Mex and Asian ingredients breathe fresh life into your turkey and introduces a whole new array of flavors. Once you try this easy chilaquiles recipe, you’ll never dread leftovers again.
Why We Love It
Turkey dinners take a lot of work to put together, so the meals following your big feast need to be simple. We love that everything for this dish can be cooked in one skillet; fry the egg, then the tortillas, and then just wipe out the pan before moving on to the salsa.
Since this easy turkey chilaquiles recipe incorporates protein, vegetables, dairy, and grains, it doesn’t need any side dishes to round it out. And for a meal that’s so easy to put together, it packs a TON of flavor thanks to Lee Kum Kee Sriracha sauces!
Heat the oil in a large skillet over medium-high heat. Add about 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. 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.
Place the tomatoes, onion, jalapeno, and Lee Kum Kee Minced Garlic in a blender with about 1 cup of stock to start. Blend until smooth. Add more chicken stock if needed.
Drizzle with Lee Kum Kee Sriracha Mayo and Lee Kum Kee Sriracha Chili Sauce and top with egg, avocado, queso fresco, and cilantro. Serve the chilaquiles immediately. Enjoy!
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