Turkey Tostadas
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 6 7-inch flour tortillas
- 2 teaspoons olive oil
- 1 cup yellow onion, finely chopped (1 medium onion)
- 3⁄4 cup red bell pepper, diced (1 medium pepper)
- 1 1⁄4 lbs ground turkey
- 1⁄4 teaspoon salt
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano, crumbled
- 1 jalapeno pepper, finely chopped (optional)
- 1⁄2 cup low-sodium tomato sauce
- 2 tablespoons minced fresh cilantro
- 1⁄2 cup grated monterey jack cheese (2 ounces)
- 1 cup salsa, for serving (optional)
directions
- Preheat the oven to 350 degrees Fahrenheit.
- Wrap the tortillas in aluminum foil and heat them in the oven for 8 minutes.
- In a large nonstick skillet over moderate heat, heat the oil.
- Add the onion and red pepper.
- Saute, stirring occasionally, until the onion is soft.
- Add the turkey and salt to the skillet and cook, stirring, until the turkey is no longer pink, about 3 minutes.
- Add the garlic, cumin, chili powder, oregano, and jalapeno.
- Cook, stirring, for one minute, until the mixture is dry.
- Stir in the tomato sauce and cilantro.
- Increase the oven temperature to 450 degrees Fahrenheit.
- Grease (with oil) baking sheets to hold the tortillas.
- Unwrap the tortillas and place them on the baking sheets.
- Spread an equal amount of the turkey mixture on each tortilla and sprinkle with the cheese.
- Bake for 8 to 10 minutes or until the cheese is melted and the tortillas are golden.
- Serve with salsa if you like.
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Reviews
-
Yummy! I've enjoyed these many times with the poster (my sister). I've had them with chicken too, but I like the flavor best with the turkey. The tortillas get nice and crisp in the oven and the filling is lovely and flavorful. They're kind of hard to eat because they're too big to really be finger food, and too flat/crispy to eat with a fork and knife... I usually just spread some sour cream, salsa and cheddar on the top and eat it like a sandwich. Good stuff; you'd never know this was health food. :)
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I live in Los Angeles, and there are really great farmer's markets here, and corner stores featuring foods of many nations. I try to take advantage of these resources by using fresh seasonal produce and trying foods from different cultures. I don't exactly have the problem of not being able to find exotic ingredients; more often, I see things in the local stores (lotus root! passionfruit! chayote!) that turn out to be delicious when I finally learn how to prepare them. Interested in expanding my repertoire of techniques and cuisines, I finally took up my sister - Recipezaar member Roosie - on her recommendation to visit this site. I hear our parents use it too sometimes, but they don't seem to have figured out how to write reviews. My culinary pet peeve is when people stir rice while it's cooking, thereby making it gummy.