Butternut Chilaquiles with Chard, Goat Cheese and Chipotle - Rick Bayless

Ingredients

• Vegetable oil to a depth of about 1 inch for frying the chips and butternut, plus a little extra for making the sauce
• 6 (5 ounces) corn tortillas, cut into ½-inch strips
• 1/2 of a peeled “neck” of a medium - to - small butternut squash (about 6 ounces), thinly sliced on a mandolin, the slices cut into ½ - inch strips
• 1/4 cup corn starch
• Two 14.5 ounce x cans fire-roasted tomatoes, drained
• 2 to 3 canned chipotle chile en adobo , roughly chopped
• About 2 tablespoons vegetable oil
• 1 small white onion, sliced ¼ inch thick
• 3 garlic cloves, peeled and chopped
• 2 1/2 cups chicken broth
• Salt
• About 2 cups sliced chard (pieces about ¼-inch wide, 2 inches long)
• 8 ounces smoked chicken breast, tofu or cooked shrimp, optional
• About 1/3 cup Greek-style yogurt, thinned with a little milk
• About 1/2 cup crumbled fresh goat cheese
• A handful of cilantro leaves