These Turkey Tostadas are a great recipe to make with leftover holiday turkey meat. Seasoned sauteed poblano peppers top a tostada shell spread with refried beans. A drizzle of chipotle cranberry sauce and queso fresco goes on top just before baking.
Turkey Tostadas make a great lunch or light dinner option and take the boredom out of reheating leftovers day after day. They are spicy and sweet with some great crunch. The whole family will love this recipe.
Repurposing Leftover Turkey
Every year for Thanksgiving I cook a turkey. Even when I am not having Thanksgiving dinner at my own home. Turkey dinner leftovers are one of our favorite leftovers to eat! However, reheating the same old thing gets to be mundane and boring.
I like to find different ways to use those leftovers that are not only tasty but different from the norm and this Turkey Tostada recipe is one of those ways!
What You Need To Make Turkey Tostadas
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Tostada Shells – I like to buy this brand.
Leftover Turkey, turkey breast is great but if your a fan of dark turkey meat, by all means it works just great in this recipe as well.
Fresh Poblano Peppers
Red Bell Peppers
Refried Beans I like to make my Homemade Refried Beans, but beans from a can will work also.
Queso Fresco is a mild Mexican cheese that will easily crumble and is perfect for balancing out spicy foods.
Tips And Substitutions
- Use the leftover dark meat instead of turkey breast. This will add a little more flavor and fat.
- Substitute yellow or orange bell peppers for the red bell pepper.
- For a little spicier turkey mixture, substitute Anaheim peppers for the Poblano.
- Substitute the Cranberry Chipotle Sauce for Homemade Taco Sauce
More Repurposed Recipes To Try
Leftover Thanksgiving Turkey Casserole
Amaretto Cranberry Swirled Cheesecake
Try using leftover turkey in this recipe for Buffalo Chicken Sliders
Turkey Tostadas
Ingredients
- 1 large onion sliced
- 1 poblano pepper seeded and sliced
- 1 large red bell pepper sliced
- 2 tablespoons olive oil
- 3 cups shredded turkey
- 2 garlic cloves minced
- 8 to stada shells
- 1 cup refried black beans
- Cranberry Chipotle Sauce
- 1 cup queso fresco
- 1/2 cup cilantro
- 8 lime wedges
Instructions
- Preheat oven to 400 degrees. Sauce onion, poblano pepper, and red pepper in olive oil for 6 minutes, or until onions is golden. Stir in turkey and garlic. Cook 2 minutes or until thoroughly heated. Season with salt.
- Spread shells with refried beans and turkey mixture. Drizzle with cranberry chipotle sauce and sprinkle with quest fresco.
- Bake for 10 minutes, or until heated. Serve with cilantro, lime, and more sauce.
Video
Notes
Tips And Substitutions
- Use the leftover dark meat instead of turkey breast. This will add a little more flavor and fat.
- Substitute yellow or orange bell peppers for the red bell pepper.
- For a little spicier turkey mixture, substitute Anaheim peppers for the Poblano.
- Substitute the Cranberry Chipotle Sauce for Homemade Taco Sauce
Nutrition
About the Author: Shelby Law Ruttan
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I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read moreCheck Out My New Cookbook Available Now
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One Pot Paleo Cookbook by Shelby Law Ruttan
