Turkey Tostadas
Thanksgiving leftovers made into tostadas, leftover turkey, peppers, cilantro cranberry chipotle sauce, and queso for a delicious lunch or light dinner.
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Servings: 8
Calories: 306kcal
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
- ½ cup cilantro
- 8 lime wedges
Instructions
- [mv_schema_meta name="Saute Peppers and Turkey"]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. [mv_img id="3911"]
- [mv_schema_meta name="Add toppings to Tostada Shells"]Spread shells with refried beans and turkey mixture. Drizzle with cranberry chipotle sauce and sprinkle with quest fresco. [mv_img id="3912"]
- [mv_schema_meta name="Bake"]Bake for 10 minutes, or until heated. Serve with cilantro, lime, and more sauce. [mv_img id="3913"]
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
Serving: 1g | Calories: 306kcal | Carbohydrates: 27g | Protein: 21g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 66mg | Sodium: 323mg | Fiber: 6g | Sugar: 5g