Etnné de Vienne’s Turkey Chilaquiles

Ingredients

• Turkey Broth

  • 1 onion, peeled
  • 3 cloves
  • 1 turkey leg, thoroughly washed
  • 1 carrot, peeled
  • 1 stalk celery
  • 5 cloves garlic, peeled
  • 5 to 6 roots or stalks fresh cilantro
  • 1 bay leaf
  • 1 sprig fresh thyme

• Chili Salsa

  • 30 g Guajillo chili peppers
  • 1 1/2 cups (375 ml) hot turkey broth
  • 12 cloves garlic, peeled
  • 3 sprigs fresh thyme
  • 2 sticks cinnamon, about 4-inch (10-cm) long
  • Salt

• Chilaquiles

  • 1 bag 400 g plain corn chips, preferably unsalted
  • 4 cups (1 litre) cooked turkey, approximately
  • 2 cups (500 ml) Chili salsa
  • 1/2 cup (125 ml) 15% cooking cream
  • 3 cups (750 ml) grated cheese, of your choice (Chihuahua, Monterey Jack, Mild Cheddar)
  • 1 peeled avocado, sliced
  • 1 tomato, diced
  • 1/4 cup (60 ml) chopped onion
  • 1/2 cup (125 ml) crème fraiche (cultured cream) or sour cream
  • 6 tablespoons (90 ml) fresh cilantro, chopped