Turkey Tostadas with Spicy Cranberry-Chipotle Sauce

Photo: Beth Dreiling Hontzas; Styling: Amy Burke
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.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Total: 38 Minutes

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
1 cup crumbled queso fresco (fresh Mexican cheese)
1/2 cup loosely packed fresh cilantro leaves
8 lime wedges

Preparation

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.

Note:

Note: Total time includes sauce preparation.

November 2010