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Turkey Tostadas with Cranberry Chipotle Sauce

  • Prep 15 min
  • Total 30 min
  • Servings 4

Looking for a creatively tempting recipe for Thanksgiving leftovers? Our spicy 30-minute tostadas are made with cooked turkey, fresh cranberries and chipotle chili and adobo sauce. MORE + LESS -

Ingredients

Sauce

1
cup fresh or frozen cranberries
1/4
cup packed brown sugar
1
tablespoon chopped chipotle chili and adobo sauce
1/2
cup water

Tostadas

1
tablespoon vegetable oil
4
cups shredded cooked turkey
1
tablespoon ground cumin
1
teaspoon dried oregano leaves
1/2
teaspoon chipotle chili powder
2
cups shredded lettuce
8
Old El Paso™ tostada shells (from 4.5-oz box)

Steps

Hide Images
  • 1
    In 1-quart saucepan, heat Sauce ingredients to boiling over medium heat. Cook 10 to 15 minutes or until cranberries have popped and sauce has thickened.
  • 2
    Meanwhile, in 10-inch skillet, heat oil over medium heat. Add turkey, cumin, oregano and chili powder; stir to mix. Cook 5 to 7 minutes or until turkey is thoroughly heated.
  • 3
    Heat refried beans as directed on can.
  • 4
    To assemble tostadas, spread each tostada shell with warm refried beans. Top with turkey, lettuce and sauce.

Expert Tips

  • Leftover cooked chicken can be substituted for the turkey in this recipe.
  • Recipe can easily be doubled or tripled.

Nutrition Information

No nutrition information available for this recipe

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