Transform Leftover Turkey Into Tostadas with Chipotle Cranberries
Leftover turkey after the Thanksgiving feast is a great thing. But for lots of us, enthusiasm for the turkey scraps wanes quickly once the dishes are washed.
We get it.
The key to enjoying the multitude of bits and pieces that you hastily packed away in the back of your fridge (Did someone mention salmonella poisoning? They always do) is a little PLANNING.
In our opinion, those slices, scraps and succulent bits are treasures. And you worked hard to make them so delectable.
By the time lunch rolls around on the weekend, your crew will be hankering for some new flavors once they’ve had their fill of mashed potatoes and roasted whatevers.
So try adding just a few easy ingredients to your last minute grocery list, and you’ll be ready to transform turkey leftovers into loaded, spicy (or not) tostadas.
Note: We love Del Campo handmade corn tortillas. They’re low calorie, dairy and gluten-free, kosher, all natural, real deal tortillas. This small, family owned business bakes ’em every day and they ship straight to your door.
Turkey Tostadas with Chipotle Cranberry
Serving: 8 servings
Notes: Leftover turkey is easily transformed into Mexican inspired turkey tostadas. Consider doing the same with leftover chicken.
8 Corn Torillas Shells
1 Sweet Onion, sliced
12 Mini Tri-Colored Peppers, seeded and sliced into rounds
2 T Grapeseed Oil
3 C shredded Roasted Turkey
2 cloves Garlic, minced
1 C Refried Black Beans
1 ripe Avocado, sliced
½ C fresh Cilantro leaves
8 Lime wedges
For the Cranberry Sauce:
1 C Whole Berry Cranberry Sauce
1/3 C Taco Red Sauce
1 Chipotle Pepper in Adobo Sauce, minced finely
½ t ground Cumin
1/8 C Chicken Stock
Salt and Pepper to taste
Preheat oven to 400 degrees. Lay tortillas in a single layer on a large pan and bake for 12 minutes, turning once, til crisp and set aside.
Saute the onions, peppers and grapeseed oil in a large skillet over medium-high until golden brown. Stir in turkey and garlic, cook 2-3 minutes or until heated thoroughly. Season with salt and fresh cracked pepper.
Spread toasted tortilla shells with refried beans; top with turkey mixture and arrange 3 small slices of avocado.
Drizzle with the cranberry chipotle sauce, sprinkle with fresh cilantro and serve with a wedge of lime.
For the Cranberry Sauce:
Heat all ingredients over low-medium heat, stirring to combine, for about 5 minutes.
This recipe is a great way to use up and transform your your leftover cranberry sauce, too.