Friday, November 22, 2013

Turkey Tostadas with Cranberry-Chipotle Sauce

This time of year, one of the most common questions for food bloggers is "What should I do with my Thanksgiving leftovers?"  There are a bunch of great ideas and recipes floating around out there in the blogosphere, and I'd like to add one more--turkey tostadas with spicy cranberry-chipotle sauce.

For me, spicy food is the best way to break through the traditional post-Thanksgiving flavors.  This recipe brings just a bit of heat and uses up a good amount of leftover turkey and cranberry sauce.  It's very easy to put together and it's a guaranteed crowd pleaser--perfect for Saturday night when the family's all still in town.  

turkey cranberry tostadas

Turkey Tostadas with Cranberry-Chipotle Sauce
adapted from Southern Living Christmas Cookbook


For the cranberry-chipotle sauce:
1 c. whole berry cranberry sauce
1/3 c. tomato sauce
1 chipotle pepper, minced
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. garlic powder
1/8 tsp. onion powder

For the tostadas:
2 TBSP olive oil
1 large onion, sliced
1 poblano pepper, seeded and sliced
1 large red bell pepper
3 c. shredded turkey
2 garlic cloves, minced
1/2 tsp. cumin
1/2 tsp. black pepper
1/4 tsp. salt, plus more to taste
8 tostada shells
1 c. refried black beans or spicy bean dip
1 c. crumbled queso fresco, feta, or goat cheese
1/2 c. loosely packed fresh cilantro
8 lime wedges

1.  To make the cranberry-chipotle sauce, combine all ingredients in a small pot.  Bring to a boil, then reduce heat and simmer until thickened slightly, 5-7 minutes.  (This step can be done in advance.  Keep the sauce in the refrigerator.)

2.  Preheat oven to 400° F.  Remove cranberry-chipotle sauce from the refrigerator, if made ahead.  

3.  Warm oil in a large sauté pan over medium heat.  Sauté onion, poblano, and bell pepper until onion is golden, 6-8 minutes.  Stir in turkey, garlic, cumin, pepper, and salt.  Cook to warm through, 3 minutes more.

4.  Place tostada shells on a rimmed baking sheet and bake for 2 minutes.  Remove from oven, then spread each shell with beans.  Divide turkey mixture among tostadas.  Drizzle with a small amount of cranberry sauce and sprinkle with cheese.  Bake tostadas 10-12 minutes or until thoroughly heated, watching the edges of tostada shells for burning.    

5.  To serve, sprinkle with cilantro.  Serve with lime wedges and remaining sauce.

Yield: 8 servings


Lexie Rochelle said...

This looks fabulous. I don't think I can wait until Thanksgiving to try it. Thanks for a spicy alternative to Thanksgiving leftovers. Yummy!

Nicky Omohundro said...

Great combination of flavors. A turkey and cranberry sandwich is a standard day after food. It's great how you changed it up. Adding a little heat is never a bad thing.

Natalie said...

such a fun use of leftovers!!!!