Prep 35 mins
Cook 35 mins
Recipe from Eating Well. Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think—crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapeños, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.
- 1 (14 ounce) can diced tomatoes with jalapenos (petite diced)
- 1 medium onion, thinly sliced
- 3 cups cooked turkey or 3 cups chicken, shredded
- 8 corn tortillas
- cooking spray (Canola oil or olive oil)
- 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 low-fat monterey jack cheese, shredded
- Position racks in the upper and lower thirds of the oven; preheat to 375°F.
- 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.
- 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.
- Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
- To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.