Best Chilaquiles with Roasted Tomatillo Salsa and Poblanos and with Turkey Leftovers

Ingredients

• Chilaquiles
• 2.5-3 cups of shredded turkey leftovers (or chicken on any other time of the year)
• Cup of tomatillo salsa (recipe to follow)
• 8-10 yellow corn tortillas
• 3 oz of semi-soft yellow cheese that melt well, like mild cheddar, caciocavallo or Kasseri (just make sure you use a good one), shredded
• About 6 oz of queso fresco crumbled
• 2 poblano peppers
• Tomatillo Salsa - about a cup
• 10 tomatillos
• 1/2 a bunch of cilantro
• 1 big clove of garlic
• 1 jalapeno pepper
• 3 tablespoons of lime juice
• 1 tablespoon of oil
• 1/2 teaspoon of salt
• 1/8 teaspoon of black pepper
• Optional - 1/8 of a cup of water to thin it out a bit

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