4 thick slices cooked turkey breast, pulled into shreds
1 bag (13 ounces) tortilla chips
1 1/2 cups chicken stock
3 1/2 cups reserved chipotle salsa
2 cups (about 7 ounces) shredded queso blanco or other Mexican-style cheese
1 teaspoon canola oil
1 onion, finely chopped
2 teaspoons ground cumin
2 cans (15 ounces each) black beans, drained
Salt and pepper, to taste
1 cup sour cream
1/2 bunch fresh cilantro
1/2 bunch scallions
1 ripe avocado, thickly sliced
1. Set the oven at 350 degrees. Have on hand a 9-by-13-inch baking dish.
2. In a large bowl, combine turkey, chips, chicken stock, salsa, and 1 cup of the cheese. Toss well.
3. Spread the turkey mixture in the baking dish. Sprinkle the remaining 1 cup cheese on top. Bake for 30 minutes. Turn on the broiler. Broil the dish for 5 minutes. Remove from oven, and rest for 5 minutes.
4. Meanwhile, in a skillet, heat the canola oil over medium-high heat. Add the onion, and cook, stirring often, for 8 minutes or until the onion begins to char.
5. Stir in the cumin, and cook, stirring, for 1 minute. Add the beans, salt, and pepper. Lower the heat to medium and cook, stirring often, for 3 minutes, or until hot. Taste for seasoning, and add more salt and pepper, if you like.
6. Serve the chilaquiles with black beans. Garnish with sour cream, cilantro, scallions, and avocado.
Karoline Boehm Goodnick