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Turkey Tostadas with Spicy Cranberry-Chipotle Sauce

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.

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

How to Make It

  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.

Cook's Notes

Note: Total time includes sauce preparation.