Crispy Turkey Tostadas

From EatingWell: November/December 2008 — Subscribe Now!

Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think—crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapeños, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.

READER'S COMMENT:

"I grew up on this food! It's just like my mom used to make without the fat- thank you EW! Teresa, El Paso, TX "

Comments

Comment	Posted
This is such a good recipe. Between this one and the lean and spicy taco meat with homemade shells, I won't ever be able to buy shells again. I like to make my own fresh salsa to put in this instead of the canned. Laura, Snyder, CO	7 weeks 5 days ago
I grew up on this food! It's just like my mom used to make without the fat- thank you EW! Teresa, El Paso, TX	7 weeks 5 days ago
This is one of the best things I have ever made off this site - and I make a lot of things... We used our leftover turkey from Thanksgiving for this recipe but it is now a staple using poached chicken breast. Erin, SI, NY	7 weeks 5 days ago
I just made this and it was delicious. The tosadas baked nice and crisp and the color was a golden brown. So crunchy...my husband liked it also. The canned tomato and turkey were a tasty blend. I will make this again. retirednana, Brentwood, CA	7 weeks 5 days ago
i just made this and it turned out great my husband and my son loved it and best of all its healthy Rana, Columbus, OH	7 weeks 5 days ago
I just used the tostada baking method tonight for a different array of toppings--they were SO crispy--almost like fried but so much better for me. Anonymous	7 weeks 5 days ago
I loved this easy, light recipe. Will make again. feliciarock	9 weeks 5 days ago