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*

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.
3. *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)