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.
1 large onion, sliced
1 poblano pepper, seeded and sliced
1 large red bell pepper, sliced
2 T. olive oil
3 cups roasted turkey or chicken
2 garlic cloves, minced
8 Tostada or soft tortillas (We like corn)
Refried beans, optional
Spicy Cranberry sauce, divided
1 cup crumbled Mexican cheese
1/5 cup packed freshly chopped cilantro leaves
8 lime wedges
Spicy Cranberry-Chipotle Sauce:
1 cup whole-berry cranberry sauce
1/3 cup salsa (Like Pace)
1 canned chipotle pepper, in adobo sauce, minced
1 tsp. chili powder
1/2 tsp. ground cumin
Salt to taste