turkey tostadas with spicy cranberry-chipotle sauce

By pdav

Ingredients

• spicy Cranberry Chipotle Sauce:
• 1 large onion, sliced
• 1 poblano pepper, seeded and sliced
• 1 large red bell pepper, sliced
• 2 tablespoons olive oil
• 3 cups shredded roasted turkey
• 2 garlic cloves, minced
• Salt to taste
• 8 tostada shells
• 1 cup refried black beans
• Spicy Cranberry-Chipotle Sauce
• 1 cup crumbled queso fresco (fresh Mexican cheese)
• 1/2 cup loosely packed fresh cilantro leaves
• 8 lime wedges
• 1 cup whole-berry cranberry sauce
• 1/3 cup taco sauce
• 1 canned chipotle pepper in adobo sauce, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt to taste

Details

Servings 8

Preparation

Step 1

to prepare Sauce:
Microwave cranberry sauce, taco sauce, minced chipotle pepper, chili powder, and ground cumin at HIGH 2 to 3 minutes or until thickened, stirring halfway through. Season with salt to taste.

1. Preheat oven to 400°. Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 6 to 8 minutes or until onion is golden. Stir in turkey and garlic; cook 2 to 3 minutes or until thoroughly heated. Season with salt to taste.

2. Bake tostada shells on a baking sheet at 400° for 3 minutes. Spread shells with refried beans; top with turkey mixture. Drizzle with a small amount of Spicy Cranberry-Chipotle Sauce. Sprinkle with queso fresco.

3. Bake at 400° for 10 to 12 minutes or until thoroughly heated. Serve with fresh cilantro, lime wedges, and remaining sauce.


Southern Living, NOVEMBER 2010