Turkey Tostadas with Spicy Cranberry-Chipotle Sauce
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1 large onion, sliced
1 poblano pepper, seeded and sliced
1 large red bell pepper, sliced
2 tablespoons olive oil
3 cups shredded roasted turkey
2 garlic cloves, minced
Salt to taste
8 tostada shells
1 cup refried black beans
Spicy Cranberry-Chipotle Sauce*
1 cup crumbled queso fresco (fresh Mexican cheese)
1/2 cup loosely packed fresh cilantro leaves
8 lime wedges
For the Spicy Cranberry-Chipotle Sauce:
1 cup whole-berry cranberry sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt to taste
Preheat oven to 400°. Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 6 to 8 minutes or until onion is golden. Stir in turkey and garlic, and cook 2 to 3 minutes or until thoroughly heated. Season with salt to taste.
Bake tostada shells on a baking sheet at 400° for 3 minutes. Spread shells with refried beans, and top with turkey mixture. Drizzle with a small amount of Spicy Cranberry-Chipotle Sauce. Sprinkle with queso fresco.
Bake at 400° for 10 to 12 minutes or until thoroughly heated. Serve with fresh cilantro, lime wedges, and remaining sauce.
From Southern Living
Microwave cranberry sauce, taco sauce, minced chipotle pepper, chili powder, and ground cumin at HIGH 2 to 3 minutes or until thickened, stirring halfway through. Season with salt to taste.