Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Total Time
38 Mins
Yield
Makes 8 servings

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.

How to Make It

Step 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.

Step 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.

Step 3

Bake at 400° for 10 to 12 minutes or until thoroughly heated. Serve with fresh cilantro, lime wedges, and remaining sauce.

Chef's Notes

Note: Total time includes sauce preparation.

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