Prep 15 mins
Cook 25 mins
- 1 (14 ounce) canpetite diced tomatoes, preferably with jalapenos
- 1 medium onion, thinly sliced
- 3 cups shredded cooked turkey or 3 cups chicken
- 8 corn tortillas
- canola oil or olive oil flavored cooking spray
- 1 avocado, pitted
- 1⁄4 cup salsa
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons fresh cilantro, chopped
- 1 cup romaine lettuce, shredded
- 1⁄2 cup monterey jack cheese, shredded
- 1. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F.
- 2. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
- 3. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
- 4. Mash avocado in a bowl. Stir in salsa, sour cream, and cilantro until combined.
- 5. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce, and cheese.
Nice easy meal. We love anything that is SW inspired. Made for Spring 2011 PAC.
Hello Sangoma, these were very good! I had found this recipe in EatingWell Magazine (Nov/Dec 08) edition and we made them. We served them with black beans, white rice and extra salas with some hot sauce. We used iceberg lettuce, sharp cheddar cheese, & some with shredded chicken others with shredded turkey. This is a wonderful dish for leftover turkey, a nice change from the usual day-after meals. Thanks for posting, Manamy ;)