Butternut Chilaquiles with Chard, Goat Cheese and Chipotle

Name: Butternut Chilaquiles with Chard, Goat Cheese and Chipotle
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

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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

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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