Yields4 Servings
AuthorMaren Ellingboe King

Move over, turkey sandwich! A tostada loaded with Mexican flavors is an unexpected way to dress up Thanksgiving leftovers.

How to Make It

1

Heat olive oil in a small frying pan over medium heat. Add chile powder and turkey and toss to coat. Cook until turkey is heated through, 2 to 3 minutes. Remove from heat.

2

Spread 1/4 cup mashed sweet potato on each tostada shell. Spoon cranberry sauce over sweet potato, then divide turkey between tostadas. Top each with crema and a squeeze of lime, then sprinkle with green onions and cotija cheese.

Ingredients

 1 tablespoon olive oil
 1/4 teaspoon ancho chile powder
 1 cup shredded cooked roast turkey
 1 cup mashed sweet potato
 4 tostada shells
 1/2 cup smooth or chunky cranberry sauce, homemade or storebought
 1/4 cup Mexican crema* (or sour cream thinned with water)
 1 lime, cut into wedges
 1/4 cup slivered green onions
 1/4 cup crumbled cotija cheese*

Directions

1

Heat olive oil in a small frying pan over medium heat. Add chile powder and turkey and toss to coat. Cook until turkey is heated through, 2 to 3 minutes. Remove from heat.

2

Spread 1/4 cup mashed sweet potato on each tostada shell. Spoon cranberry sauce over sweet potato, then divide turkey between tostadas. Top each with crema and a squeeze of lime, then sprinkle with green onions and cotija cheese.

Thanksgiving Leftovers Tostadas