I will confess that, again, I cut a few corners – I didn’t see the need to fry the tortillas before topping and baking, and no one seemed to mind – but do as you will. I also substituted mozzarella for the queso fresco without anyone claiming that they had been wronged.
Life on the edge, man…
•1 large onion, sliced
•1 poblano pepper, seeded and sliced (I didn’t use)
•1 large red bell pepper, sliced
•2 tablespoons olive oil
•3 cups shredded roasted turkey
•2 garlic cloves, minced (I used a wee, tiny bit more – like 5)
•Salt to taste
•8 tostada shells (AKA corn tortillas – tho’ I also used some flour tortillas)
•1 cup refried black beans
•1 cup crumbled queso fresco (fresh Mexican cheese) – OR – you could use some nice shredded mozzarella
•1/2 cup loosely packed fresh cilantro leaves – I didn’t bother – we have too many friends who don’t like cilantro
•8 lime wedges – again, I didn’t bother – I offered our tostadas with bowls of Greek yogurt and sour cream as toppings – everyone seemed happy enough
Preheat oven to 400°.
Sauté fthe onion and pepper(s) in hot oil in a large skillet over medium-high heat for six to eight minutes, or until onion is golden. Stir in turkey and garlic; cook two to three minutes or until thoroughly heated. Season with salt to taste.
Spread tortilla shells with refried beans; top with turkey mixture. Drizzle with a small amount of Spicy Cranberry-Chipotle Sauce. Sprinkle with queso fresco.
Of course, we also had a few munchies – I’d tossed another batch of roasted artichoke hearts together, along with some blue cheese and yogurt dip. We rounded things off with some Thai-spiced chips, assorted veggies and crackers, and a bit of store-bought hummus. All was good.
Now, it’s late, I’m tired, and there are at least two dishwasher loads to go – tho’ I think maybe later…