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Crispy Turkey Tostadas
Rating: 5 stars
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.
total:
35 mins
Servings:
4
Crispy Turkey Tostadas

Ingredients

Directions

  • Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F.

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  • Bring tomatoes and their juice to a boil in a medium saucepan 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 (or chicken) and cook until heated through, 1 to 2 minutes.

  • Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.

  • Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.

  • To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.

Tips

Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

Serving Size: 2 tostadas
Per Serving:
435 calories; protein 33.8g; carbohydrates 34.1g; dietary fiber 8.2g; sugars 5.2g; fat 18.6g; saturated fat 5.3g; cholesterol 83.5mg; vitamin a iu 1354.7IU; vitamin c 8mg; folate 76.3mcg; calcium 181.1mg; iron 1.8mg; magnesium 87.8mg; potassium 683.3mg; sodium 730.7mg; thiamin 0.1mg.
Exchanges:

1 1/2 starch, 2 vegetable, 4 lean meat, 1 1/2 fat
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 03/09/2021
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© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 03/09/2021