Turkey Chorizo and Zucchini Saute
- Cabbage, red - 6 oz, thinly sliced
- Carrots - 2 oz, shredded on a box grater
- Jalapenos - 1/2, chopped
- Garlic - 1 clove, chopped
- Oregano, dried - 1/2 tsp
- Vinegar, apple cider - 1 1/2 Tbsp
- Oil, cooking - 1 1/2 Tbsp
- Chili powder - 1 tsp
- Paprika - 1 tsp
- Cumin, ground - 1 tsp
- Garlic powder - 1 tsp
- Coriander, ground - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Turkey, ground - 1 lb
- Zucchini - 12 oz, diced
- Bell peppers, any color - 1, diced
- Onions, medium - 1/2, diced
- Limes - 1, wedges
- Green onions - 2 stalks, chopped, green and white parts combined
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Hot sauce (opt) - for serving
- Make spice mix - Combine chili powder, paprika, cumin, garlic powder, coriander, salt, and black pepper. (Can be done up to 5 days ahead)
- Zucchini / Bell peppers / Onions / Cabbage / Carrots / Jalapenos / Garlic - (Skip prepping cabbage, carrots, jalapenos, and garlic if curtido was made ahead for Monday.) Prep as directed. Combine zucchini, bell peppers, and onions in one container. Combine cabbage, carrots, jalapenos, and garlic in another container. (Can be done up to 5 days ahead)
- Make curtido - (Skip if made ahead for Monday.) Whisk together oregano, vinegar, and oil (portion for curtido). Add cabbage, carrots, jalapenos, and garlic. Toss everything together to combine. (It’s messy, but the easiest way to combine everything is with your hands.) (Can be done up to 3 days ahead)
- Season turkey - Stir spice mix into turkey. (Can be done up to 2 days ahead)
- Limes / Green onions - Prep as directed.
- Heat a skillet over medium heat. Add first part of oil (for saute) and then turkey. Saute turkey until cooked through and browned in spots, 8 to 10 minutes. Set turkey aside.
- Return skillet to stovetop and increase to medium-high heat. Add second part of oil (for saute) and then zucchini, bell peppers, and onions. Saute until vegetables are tender, 6 to 9 minutes.
- Fold turkey back into vegetables and cook everything together for a few minutes.
- Give curtido a stir and season with some salt and pepper.
- Divide turkey saute between serving bowls and top with curtido, green onions, and some hot sauce (if you’d like). Serve with lime wedges for squeezing over top. Enjoy!
With weekend prep this came together in no time! We put a fried egg on top because that’s how I like chilaquiles. Will definitely make again.2 Helpful
Good filling meal. Added some hot sauce for needed heat.0 Helpful
SO good and SO easy! I added a fried egg because that's what you do with Chilaquiles! Love a one pot meal and so flavorful, too!0 Helpful
For so many meals the weekend prep really pays off and this is one of them. I used coleslaw mix for the curtido and added 2 t of brown sugar to it because we like the sweet tangy flavors. We hadn't had chilaquiles before but will do again. Put the egg on top for my husband based on comments.0 Helpful
I love a one pot meal. This was tasty and easy to make even though I didn’t do any of the prep ahead stuff. I had it without jalapeño and it was still a little spicy but bearable. Also left off the sour cream bc I didn’t have any but would def make again.0 Helpful
Great! I added a can of diced tomatoes to increase the veggies. It was delicious and quick!0 Helpful
Love curtido!0 Helpful