EASY TURKEY-POBLANO TOSTADAS
This is a fresh way to use leftover turkey and stuffing for an easy supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Heat broiler, with rack 4 inches from heat. Cut stems from chiles; place on a baking sheet. Broil, turning occasionally, until charred all over, about 20 minutes. Transfer to a bowl; cover with plastic wrap, and steam 20 minutes. With a paper towel, rub off chile skins; pull out seeds, and discard. Thinly slice chiles; set aside.
- Brush each side of tortillas with oil, and place on baking sheet. Broil until golden, 3 to 5 minutes.
- Turn tortillas over. Dividing ingredients evenly, layer with chiles, turkey, cheese, and onion. Season with salt and pepper.
- Broil until cheese is golden, about 5 minutes. Serve with leftover cranberry relish or prepared salsa.
EASY STUFFED POBLANOS
My partner adores these saucy stuffed peppers-and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. -Jean Erhardt, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.
Nutrition Facts : Calories 312 calories, Fat 13g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1039mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
CRISPY GROUND TURKEY TOSTADAS
These fresh, delicious crispy ground turkey tostadas are made with lots of taco spices, sassy poblano, and tasty pickled red onions.
Provided by Culinary Envy
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 59m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place red onion slices and crema in separate small bowls. Zest limes into another small bowl. Halve limes and squeeze juice into a fourth small bowl.
- Stir 1 teaspoon lime juice into the bowl of crema. Add the remaining lime juice to the bowl with the red onions; stir in 1/4 teaspoon salt and let marinate at room temperature until pickled, at least 20 minutes.
- Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.
- Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.
- Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes.
- Stir the lime zest, 1/2 the cilantro, onion powder, and 1/4 teaspoon salt into the chayote-poblano mixture. Pour mixture into a bowl.
- Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add ground turkey; cook, stirring occasionally, until browned, about 7 minutes. Stir in 1/4 cup water, taco seasoning, and chili powder. Cook until water has evaporated, about 4 minutes.
- Spread guacamole over each crisped tortilla; top with chayote-poblano mixture, ground turkey, pickled onions, lime crema, and remaining cilantro.
Nutrition Facts : Calories 420 calories, Carbohydrate 26.3 g, Cholesterol 93.3 mg, Fat 24.9 g, Fiber 4.5 g, Protein 25.2 g, SaturatedFat 8.1 g, Sodium 815.1 mg, Sugar 3.8 g
TURKEY MOLE POBLANO
Moles come in various flavors and ingredients, with chili peppers as the common factor. However, the classic mole version is the variety called mole poblano, which is a dark red or brown sauce served over meat. This is a version that works great to help use up that extra turkey on Thanksgiving. We also make this every year for our Christmas dinner with my husbands family. Sprinkle sesame seeds over mole if desired. Garnish with onions and limes. Serve with rice on the sides and tostadas or tortillas.
Provided by Sherbear1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 2h10m
Yield 6
Number Of Ingredients 24
Steps:
- Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
- Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
- Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
- Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
- Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
- Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
- Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
- Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
- Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.
Nutrition Facts : Calories 519.3 calories, Carbohydrate 31.9 g, Cholesterol 115 mg, Fat 21.4 g, Fiber 6.2 g, Protein 51.4 g, SaturatedFat 4.8 g, Sodium 582 mg, Sugar 8.1 g
TURKEY TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚ F. Lay the tostadas on a rimmed baking sheet and bake until toasted, about 5 minutes. Sprinkle with the chile-lime seasoning while still warm; set aside.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the carrot, garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until the carrot is lightly browned, about 3 minutes.
- Add the turkey and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes. Clear a space in the middle of the skillet and add the tomato paste, chili powder and cumin. Cook the paste mixture, stirring, until a shade darker, about 30 seconds, then stir the mixture into the turkey. Cook until well coated, about 1 more minute. Add 1/4 cup water and cook until saucy, about 1 minute. Remove from the heat and season with salt and pepper.
- Spread the sour cream on the tostadas, then add the turkey. Top with lettuce, tomato, avocado and cheese.
BLACK BEAN POBLANO & FRIED EGG TOSTADOS
A delicious take on huevos rancheros that works just about anytime of day. You can use store-bought tostada shells instead of frying your own.
Provided by dstripling
Categories Breakfast
Time 40m
Yield 4 Tostados, 4 serving(s)
Number Of Ingredients 14
Steps:
- Drain the black beans, reserving 1/4 c of the liquid from the can. Combine the beans and reserved liquid in a small saucepan; bring to a boil over medium-high. Cook, stirring often, until the beans are heated through, about 2 minutes. Mash the beans coarsely with a potato masher. Stir in the lime juice and 1/4 tsp of the salt. Remove from the heat, cover to keep warm.
- Melt 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high. Add the poblano and red onion; cook until tender and lightly browned, 7 to 8 minutes. Sprinkle with the cumin and remaining 1/4 teaspoon sale; cook, stirring often, until fragrant, about 1 minute. Wipe the skillet clean.
- Melt 1 tablespoon of the coconut oil in the skillet over medium-high. Fry tortillas, 2 at a time, until crisp & golden brown, about 2 minutes per side, and add 1 tablespoon of the coconut oil after the second batch. Transfer the crisp tortillas to a wire rack.
- Reduce the heat to medium-low and melt the remaining 1/2 tablespoon coconut oil in the skillet; break the eggs into the skillet, and cook until the eggs detach from the bottom of the skillet, 2 to 3 minutes. Remove from the heat; cover and let stand until the whites are set and the yolks are still runny, about 2 minutes. Carefully transfer the eggs to a cutting board, and separate them gently with a knife.
- Spread 2 tablespoons of the bean mixture on each tostada. Top with 1 tablespoon of the poblano mixture and 1 egg. Serve with the pico de gallo, cilantro, quest fresco, avocado slices and lime wedges.
- Per Serving: CALORIES 566; FAT 33g (sat 15.6g, mono 10g, poly 3.8g); PROTEIN 23g; CARB 48g; Fiber 12g; SUGARS 5g; CHOL 377mg; IRON 4mg; SODIUM 982mg; CALC 193mg per "The Ultimate Guide to Clean Eating".
Nutrition Facts : Calories 559, Fat 31, SaturatedFat 14.8, Cholesterol 372, Sodium 464, Carbohydrate 50.4, Fiber 14.1, Sugar 3.5, Protein 24.1
TURKEY TOSTADAS
Have a delicious fiesta in moments with this dish from our Test Kitchen. Made with tostadas, but just as tasty with tortillas, this simple Mexican classic will be requested by your family again and again!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook the turkey, onion and green pepper in oil over medium heat for 5 minutes or until meat is no longer pink; drain. Stir in the water, taco seasoning and hominy. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. , On each tostada shell, layer the lettuce, about 1/3 cup turkey mixture, cheese, tomato and avocado.
Nutrition Facts : Calories 432 calories, Fat 23g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 1185mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 5g fiber), Protein 24g protein.
TURKEY TOSTADAS
These tostadas are a great alternative to ground beef tacos. They have a delicious Tex-Mex flavor and are nutritious. I prefer to leave out the mushrooms. Hope you enjoy them!
Provided by Karamia
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Cook turkey over medium heat in a large nonstick skillet until no longer pink; drain.
- Add onion, green pepper, and garlic; cook and stir for about 3 minutes or until onion is slightly tender.
- Add mushrooms and cook 1 minute longer.
- Stir in salsa, beans, chilies, chili powder, cumin, salt and hot sauce and cook for about 5 minutes.
- Stir in cheese and corn and cook until heated through.
- Assemble tostadas by spreading about 1/3 cup filling over shells. Top with whatever toppings you like.
TOSTADAS WITH CREAMY ROASTED POBLANOS AND CORN
Provided by Nils Bernstein
Categories Kid-Friendly Dinner Lunch Spring Summer Healthy Tortillas Chile Pepper Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 8
Number Of Ingredients 15
Steps:
- Make the rajas:
- Preheat broiler. Arrange chiles in a single layer on a rimmed baking sheet. Broil, turning once, until blackened in spots, about 15 minutes. Transfer chiles to a large bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, devein, and thinly slice chiles lengthwise.
- Meanwhile, prepare a grill or grill pan for medium-high heat. Grill corn, turning occasionally, until kernels are tender and charred in spots, 15-20 minutes. Let cool, then cut kernels off cob.
- Heat oil in a large skillet over medium. Add onion and cook, stirring occasionally, until light golden and tender, 10-12 minutes. Reduce heat to low, add chiles, corn, and 1 tsp. salt, and cook, stirring occasionally, until warmed through, about 2 minutes. Stir in crema and just heat through (do not bring to boil)-vegetables should be just coated; add more crema if needed. Season with salt.
- Assemble the tostadas:
- If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
- Spread 1 Tbsp. Creamy Black Bean Spread, if using, on a tostada shell. Top with 1/4 cup rajas, then lettuce, onion, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.
- Do Ahead
- Rajas can be chilled for up to 1 day. Reheat and let cool to room temperature before serving.
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