by You will likely have plenty of leftover turkey (or other types of poultry) in the fridge this time of year, so this recipe is a good way to put that to use and add some heat.
Ingredients
2 Cups Cooked Turkey (White Meat, Dark Meat, and Skin), Chopped
⅓ Cup Sweet Onion, Diced
⅓ Cup Bell Pepper (or 2 Mini-Sweet Peppers), Diced
1 Jalapeño, Diced
1 Serrano, Minced ((Optional)
1 Tablespoon Oil
¼ Cup Salsa
1 Tablespoon Taco Seasoning or Chili Powder
Salt and Pepper to Taste
Directions
Heat the oil in a non-stick skillet at medium then add veggies and saute for about five minutes. Add the turkey and cook for about three more minutes. Add the salsa and seasonings (not the salt and pepper yet), and turn the heat up to medium-high. Continue to cook, stirring occasionally, until the liquid is gone and you start to get some char on the meat. Taste and adjust seasonings as needed.
On a tostada shell, layer on some refried beans (see recipe for those here) or guacamole (see recipe here) or both, then add the turkey mixture. Top that with shredded cheese, diced jalapenos (pickled or fresh), lettuce, tomatoes, or whatever you prefer.
If I am making this for myself, I’m definitely adding the serrano to the mixture and maybe some spicy hot sauce as well. But you can tone that down and just add the chili pepper later as a topping if you are cooking for people who can’t handle the heat (we weep for them). This turkey mixture can be used in tostadas, tacos, burritos, and more, and you can make it as spicy as you like.
This also works good with leftover chicken, especially one of those rotisserie chickens you got from the grocery store or one of the wholesale clubs. You can also use the frozen, pre-cooked chicken, just be sure to mince it up some once it is cooked.
