Crispy Turkey Tostadas
Recipe from EatingWell

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 jalapenos, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.


Crispy Turkey Tostadas


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Prep Time: 35 mins
Total Time: 35 mins
Servings: 4 servings, 2 tostadas each
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Ingredients
 
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  • 1  14-ounce can  petite diced tomatoes, preferably with jalapenosOn Sale
  • 1    medium onion, thinly slicedOn Sale
  • 3  cups  shredded cooked turkey, or chicken (12 ounces; see Tip)On Sale
  • 8    corn tortillasOn Sale
  •     Canola or olive oil cooking sprayOn Sale
  • 1    avocado, pittedOn Sale
  • 1/4  cup  prepared salsaOn Sale
  • 2  tablespoons  reduced-fat sour creamOn Sale
  • 2  tablespoons  chopped fresh cilantroOn Sale
  • 1  cup  shredded romaine lettuceOn Sale
  • 1/2  cup  shredded Monterey Jack cheeseOn Sale
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Directions
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.

Tip:
To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Nutrition information
Calories 397, Total Fat 15 g, Saturated Fat 5 g, Monounsaturated Fat 7 g, Cholesterol 86 mg, Sodium 621 mg, Carbohydrate 34 g, Fiber 8 g, Protein 33 g, Potassium 709 mg. Daily Values: Vitamin A 20%, Vitamin C 20%, Iron 15%. Exchanges: Starch 1.5,Vegetable 2,Lean Meat 4,Fat 1.5. Percent Daily Values are based on a 2,000 calorie diet
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