Thanksgiving Tostadas Two Ways

by Marla on November 26, 2010 · 45 comments

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Thanksgiving Tostada Recipe | FamilyFreshCooking.com

Hope you all had a wonderful turkey day! Before we wrap on Thanksgiving I wanted to give you a few more ways to use up those delish leftovers. In my last post I gave you a Monte Cristo sandwich. If you have not tried that I suggest you do. These tostadas are another way to enjoy your leftovers. I have created two versions and there are many more you can come up with too. This post includes a Mexican twist and a Thanksgiving flavored one. Either way you go, you will be very pleased.

Mexican Thanksgiving Tostadas. Great way to use those leftovers! FamilyFreshCooking.com

The Thanksgiving version has leftover cranberry sauce, feta & rosemary. The Mexican one has black beans (regular or refried are both great) cojita cheese and salsa. In both versions I added a layer of sweet potatoes & spread some sour cream on the crispy tortilla base.

Mexican Thanksgiving Tostadas. Great way to use those leftovers! FamilyFreshCooking.com

These tostadas are simple to throw together and they look really pretty too. They are the perfect meal for lunch or dinner. Enjoy with a side salad, roasted or steamed veggies. I love all the bright colors in these layered meals. You can put each ingredient in a separate bowl & let guests or family members make their own stacked meal. Easy peasy & interactive for kids of all ages.

Thanksgiving Tostada Recipe. Great way to use those leftovers! FamilyFreshCooking.com

What is your favorite recipe using Thanksgiving leftovers?

Thanksgiving Tostadas Two Ways

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: makes one tostada - simply adjust ingredients to make more

Serving Size: 1 tostada

Thanksgiving Tostadas Two Ways

Ingredients

    Thanksgiving Version
  • one 6 inch Corn or Whole Wheat Tortilla
  • pinch of Smoked Paprika
  • pinch of Garlic Salt
  • Cooking Spray or Olive Oil
  • a few ounces shredded Turkey
  • a few spoonfuls Cranberry Sauce
  • a thin layer of Sour Cream
  • a few sliced roasted [http://www.familyfreshcooking.com/2010/11/10/bacon-sweet-potato-spinach-salad-recipe/] Sweet Potatoes - or a few spoonfuls of Sweet Potato Casserole
  • 1/4 sliced Avocado
  • 1 ounce crumbled Feta Cheese
  • a handful of chopped Green Onion
  • a few pinches fresh Rosemary, chopped
  • Salt & cracked Black Pepper to taste
  • Mexican Version
  • one 6 inch Corn or Whole Wheat Tortilla
  • pinch of Smoked Paprika
  • pinch of Garlic Salt
  • Cooking Spray or Olive Oil
  • a few ounces shredded Turkey
  • a few spoonfuls Salsa
  • a thin layer of Sour Cream
  • a layer of Black Beans - or Refried Beans
  • a few sliced roasted Sweet Potatoes - or a few spoonfuls of Sweet Potato Casserole
  • 1/4 sliced Avocado - or some Guacamole
  • 1 ounce crumbled Cojita Cheese
  • a handful of chopped Green Onion
  • a few pinches fresh Ciantro, chopped
  • Salt & cracked Black Pepper to taste

Method

  • Preheat oven or toaster to a low broil with rack in the center. Spray or lightly coat both sides of the tortilla with oil & season with smoked paprika & garlic salt. Toast on both sides about 1-2 minutes on each side, flipping when the first side starts to brown. Watch carefully as they can burn quickly. Heat the beans and turkey if desired. (see NOTE above) Layer on your ingredients starting with the sour cream, then the cranberry sauce or salsa, sweet potatoes, turkey, avocado. Top with green onion, cheese & fresh herbs and any additional seasonings. Serve at room temperature.
  • Notes
  • You can re-heat & brown your turkey breast in a little bit of butter or olive oil & garlic salt first if you wish. I heated the beans too, but left the rest of the ingredients at room temperature.
  • I added measurements to roughly guide you - simply using handfuls of the ingredients will be just right.
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