(14.5-ounce) cans diced fire roasted tomatoes
cup chopped onion
roasted red bell pepper
cup fat-free low-sodium chicken broth
cup chopped cilantro
tablespoon fresh lime juice
teaspoons chopped garlic
teaspoon chili powder
teaspoon ground mustard
teaspoon dried oregano
teaspoon ground cumin
tablespoon chipotle chile in adobo sauce, if desired
salt and pepper, if desired
(16-ounce) package JENNIE-O® All Natural* Turkey Sausage
baked corn tortilla chips
cup thinly sliced red onion
cup crumbled low-fat feta cheese
cup chopped fresh
medium avocado, diced or 1/2 cup guacamole, if desired
Chilaquiles is a classic Mexican dish, traditionally made with fried corn tortillas soaked in red or green salsa (sauce).
It is usually topped with fresh Mexican cheese (queso fresco), onions, avocado and sometimes chicken.
It can be served with refried beans and/or eggs, if desired.
In bowl of food processor or jar of a blender, purée all sauce ingredients until smooth.
Pour into a 2 quart sauté pan, simmer sauce, stirring, 3 minutes and season with salt and pepper, if desired.
Keep warm. (Sauce may be made 2 days ahead and chilled, covered.) Yield 6 cups.
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place 1/2 inch thick patties in hot skillet. Turn occasionally and cook approximately 15 to 17 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside.
Assemble Chilaquiles in shallow dishes or soup bowls.
Crumble 6 tortilla chips into each bowl.
Top with 3/4 cup very hot sauce.
Sprinkle with 1/4 cup turkey sausage crumbles.
Garnish with onion, feta cheese, cilantro and avocado, if desired.