Move over, turkey sandwich! A tostada loaded with Mexican flavors is an unexpected way to dress up Thanksgiving leftovers.
1 tablespoon olive oil
1/4 teaspoon ancho chile powder
1 cup shredded cooked roast turkey
1 cup mashed sweet potato
4 tostada shells
1/2 cup smooth or chunky cranberry sauce, homemade or storebought
1/4 cup Mexican crema* (or sour cream thinned with water)
1 lime, cut into wedges
1/4 cup slivered green onions
1/4 cup crumbled cotija cheese*
How to Make It
Heat olive oil in a small frying pan over medium heat. Add chile powder and turkey and toss to coat. Cook until turkey is heated through, 2 to 3 minutes. Remove from heat.
Spread 1/4 cup mashed sweet potato on each tostada shell. Spoon cranberry sauce over sweet potato, then divide turkey between tostadas. Top each with crema and a squeeze of lime, then sprinkle with green onions and cotija cheese.
*Find crema and cotija cheese at Latino grocery stores and some well-stocked grocery stores.
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