Thanksgiving Leftovers Tostadas
- 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*
- 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.
- 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.
- *Find crema and cotija cheese at Latino grocery stores and some well-stocked grocery stores.
olive oil, ancho chile powder, turkey, mashed sweet potato, tostada shells, smooth, crema, lime, slivered green onions, cotija cheese
Taken from www.myrecipes.com/recipe/thanksgiving-leftovers-tostadas (may not work)