Turkey Tostadas with Spicy Cranberry-Chipotle Sauce submitted by Mom Johnson
We serve these as soft tacos, using left-over turkey or chicken.

Saute first 3 ingredients in hot oil in a large non-stick skillet over medium-high heat for 6-8 minutes or until onion is golden. Stir in the turkey or chicken and the garlic. Cook for 2-3 minutes or until thoroughly heated. Season to taste with salt and pepper.

If making tostadas, bake shells on a cookie sheet at 400 degrees for about 3 minutes. Spread shells with refrained beans if desired. Top with turkey mixture and drizzle a small amount of the Spicy Cranberry-Chipotle save on top. Serve with fresh lime slices, cilantro and remaining sauce. Makes 4-6 servings.

v 1 large onion, sliced
v 1 poblano pepper, seeded and sliced
v 1 large red bell pepper, sliced
v 2 T. olive oil
v 3 cups roasted turkey or chicken
v 2 garlic cloves, minced
v 8 Tostada or soft tortillas (We like corn)
v Refried beans, optional
v Spicy Cranberry sauce, divided
v 1 cup crumbled Mexican cheese
v 1/5 cup packed freshly chopped cilantro leaves
v 8 lime wedges

v Spicy Cranberry-Chipotle Sauce:
v 1 cup whole-berry cranberry sauce
v 1/3 cup salsa (Like Pace)
v 1 canned chipotle pepper, in adobo sauce, minced
v 1 tsp. chili powder
v 1/2 tsp. ground cumin
v Salt to taste