Sunday, May 15, 2005

Crispy Turkey Tostadas

Crispy Turkey Tostadas (Adapted from Eating Well)

14.5 ounce can fire-roasted diced tomatoes with green chilies
1/2 cup thinly sliced onion
3 cups shredded cooked turkey
8 white corn tortillas
1 avocado, pitted
1/4 cup salsa
2 tablespoons sour cream
2 tablespoons chopped fresh cilantro
salt and fresh ground black pepper
1 cup shredded romaine lettuce
1/2 cup shredded Monterey Jack cheese

Preheat to 375 degrees with oven racks in the upper and lower thirds.

In a medium saucepan, add tomatoes - bring to a boil over medium heat. Stir in onion - cook until the onion softens and most of the liquid has evaporated, about 15 to 20 minutes. Stir in shredded turkey - cook until thoroughly heated through, about 2 minutes.

Meanwhile, lightly coat both sides of the tortillas with olive oil spray and lightly season with salt. Evenly divide the tortillas between two large baking sheets - place into the oven and bake, rotating and turning baking sheets halfway through, until the tortillas are crisp and golden, about 10 minutes.

In a small bowl, mash avocado - stir in salsa, sour cream and cilantro. Season to taste with salt and fresh ground black pepper.

Evenly divide and spread avocado mixture on top of each tortilla. Top each with an even amount of the turkey mixture, lettuce and cheese.

Makes 4 servings.

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