So…after you roast that turkey of yours, you can make that pot pie…and still have leftover turkey in your freezer. What to do what to do…
You can switch things up with some spicy mexican food that’s what. Super quick and easy and a delicious change from the heavy, creamy pot pie.
Turkey Tostadas
I know I didn’t come up with this on my own, but I wrote it down without citing a source. So I’m sorry.
Ingredients
- 8 6-7″ flour tortillas
- 1 16 oz can refried beans
- 2 1/2 t chili powder
- 1 t ground cumin
- 3 1/2 c cooked turkey (about 1 lb), diced or shredded
- 1 c green onions, chopped
- 1 c plum tomatoes, chopped
- 2 cups Monterey Jack Cheese (8oz), shredded
- 1-2 fresh jalapeno chilies, thinly sliced, optional
Directions
- Preheat oven to 425 degrees. Arrange tortillas on 2 large baking sheets. (Apparently mine aren’t “large” enough to fit 4 on each so if you’re in the same predicament, put two on a separate sheet and cook after the other two sheets are done). Bake until crisp and just beginning to color at edges, about 5 min. (flatten any bubbles afterwards).
- Meanwhile, heat refried beans, 1 t chili powder and 1/2 t cumin in heavy small saucepan over medium heat, stirring constantly.
- In separate bowl, combine turkey, green onions, tomatoes and remaining 1/2 t of cumin. Season w/ salt and pepper to taste.
- Spread about 1/4 cup warm bean mixture over each tortilla to within 1 inch of edge. Spoon turkey mixture over it. Sprinkle with cheese, jalapeno slices and remaining 1/2 t of chili powder. Bake until cheese melts and filling is heated through, about 7 minutes.
- Top with salsa and sour cream if you please and enjoy!
Of Spice & Life 