It's only mid-October and I'm already thinking about turkey. That's because I hate Halloween. I know hating Halloween is a cardinal sin of parenting, but I dread the costume stress, can't stand the cutesy orange and black cupcakes and cookies, and fear the buckets of leftover candy (or, rather, my lack of willpower when faced therewith).
So I'm skipping Halloween and going straight to the day after Thanksgiving. When you're knee-deep in leftover turkey and can't face another plate of cranberries and stuffing, make these tostadas for lunch. It's a simple combination: savory turkey, melted cheese, corn tortillas gone crisp in the oven, and a smooth avocado crema as decoration. I made two per person, but I could have made twice as many and they would still have disappeared.
Leftover turkey tostadas with avocado crema
Leftover turkey takes a Mexican twist in these simple tostadas. Use any leftover avocado crema as a sandwich spread.
- 1 medium avocado
- juice of 1/2 lemon
- 1/8 tsp salt
- 8 corn tortillas
- 2-3 cups leftover Thanksgiving turkey meat (light or dark), diced or torn into small pieces
- 1 1/2 cups Mexican cheese blend or Monterey jack, shredded
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.Cut the avocado in half, remove the pit, and scoop the flesh into your blender or mini-chopper. Add the lemon juice and salt. Puree until very smooth. Put the avocado crema into a squeeze bottle or a zip-top bag (cut a tiny piece off one corner if using a bag).Lay the tortillas on the baking sheet. Divide the turkey meat and then the cheese evenly among the tortillas. Put the baking pan in the hot oven for 8-10 minutes, until the cheese is melted and bubbly and the tortillas are crisp and brown around the edges.Drizzle the avocado crema over the warm tostadas. Serve immediately.
DetailsPrep time: Cook time: Total time: Yield: 8 tostadas