Sign out
The festive season beckons with its irresistible aromas and spices, a time when grand feasts are a tradition. But for smaller households, leftovers can quickly become a concern. This recipe aims to combat holiday food waste while offering a delicious and versatile solution.
Inspired by Eating Well, this recipe transforms leftover shredded turkey into a Tex-Mex favorite: tostadas. Made with homemade tostada shells from fresh corn tortillas, these tostadas offer a blank canvas for customization. Choose your favorite toppings to create a unique and satisfying meal that creatively utilizes leftover turkey.
Servings: 4
Prep time: 10 minutes
Ingredients
- 1 to 2 small jalapeño peppers, diced (optional or per tolerance to spicy food)
- 2 medium tomatoes, diced
- 1 medium onion, thinly sliced
- 3 cups (about 12 ounces) cooked turkey, shredded
- 8 corn tortillas
- Canola cooking spray
- 1 avocado, pitted
- 1/4 cup prepared salsa
- 2 tablespoons low-fat sour cream
- 2 tablespoons fresh cilantro, chopped
- 1 cup romaine lettuce, shredded
- 1/2 cup low-fat Monterey Jack or Mexican cheese blend, shredded
Directions
- Preheat oven to 375 degrees.
- In a medium saucepan, cook tomatoes and jalapeños until soft over medium heat.
- Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes.
- Add turkey and cook until heated through about 1 to 2 minutes. Set aside.
- Coat tortillas on both sides with the cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
- In a small bowl, mash avocado. Stir in salsa, sour cream, and cilantro until combined.
- To assemble tostadas, spread each tortilla with some of the avocado mixture. Top with the turkey mixture, lettuce, and cheese.
- Calories: 350
- Total fat: 12 g
- Saturated fat: 4 g
- Cholesterol: 76 mg
- Sodium: 645 mg
- Total carbohydrate: 30 g
- Dietary fiber: 7 g
- Total sugars: 3 g
- Protein: 33 g