Description
Make your own tostada shells or use soft tortillas to make tacos.
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Directions
Preheat oven to 400 degrees. Saute first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 6-8 minutes or until onion is golden. Stir in the turkey and garlic; cook 2-3 minutes or until thoroughly heated. Season to taste with salt and pepper.
Bake tostada shells on a baking sheet at 400 degrees for 3 minutes. Spread shells with refried beans and top with turkey mixture. Drizzle with a small amount of cranberry sauce and sprinkle with the queso fresco.
Bake at 400 degrees for 10-12 minutes or until thoroughly heated. Serve with fresh cilantro leaves and remaining sauce and lime wedges.
Spicy Cranberry-Chipotle Sauce
Microwave the first 5 ingredients at HIGH for 2-3 minutes or until thickened, stirring halfway through. Season with salt and pepper to taste.
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Ingredients
 1 large onion, sliced
1 poblano pepper, seeded and diced
2 T. olive oil
3 cups shredded roasted turkey
2 garlic cloves
Salt and pepper as desired
8 tostada shells (or tortillas)
1 cup refried or vegetarian black beans
Spicy Cranberry-Chipotle Sauce, divided
1 cup crumbled queso fresco
1/2 cup loosely packed fresh chopped cilantro leaves
8 lime wedges, optional
Spicy Cranberry-Chipotle Sauce:
1 cup whole-berry cranberry sauce
1/3 cup taco sauce/salsa
1 canned chipotle pepper in adobo sauce, minced
1 tsp. chili powder
1/2 tsp. cumin
Salt to taste
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