Turkey Tostadas with Spicy Cranberry-Chipotle Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These tostadas are made with leftover turkey. Find tostada shells near tortillas or other Mexican foods. To make your own, fry corn tortillas, one at a time, in 1/4-inch hot vegetable oil in a skillet over medium-high heat until golden and crisp. Drain on paper towels. Ingredients:
1 large onion, sliced |
1 poblano pepper, seeded and sliced |
1 large red bell pepper, sliced |
2 tablespoons olive oil |
3 cups shredded roasted turkey |
2 garlic cloves, minced |
salt to taste |
8 tostada shells |
1 cup refried black beans |
spicy cranberry-chipotle sauce |
1 cup crumbled queso fresco (fresh mexican cheese) |
1/2 cup loosely packed fresh cilantro leaves |
8 lime wedges |
Directions:
1. Preheat oven to 400°. Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 6 to 8 minutes or until onion is golden. Stir in turkey and garlic; cook 2 to 3 minutes or until thoroughly heated. Season with salt to taste.
2. Bake tostada shells on a baking sheet at 400° for 3 minutes. Spread shells with refried beans; top with turkey mixture. Drizzle with a small amount of Spicy Cranberry-Chipotle Sauce. Sprinkle with queso fresco.
3. Bake at 400° for 10 to 12 minutes or until thoroughly heated. Serve with fresh cilantro, lime wedges, and remaining sauce.
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