These Leftover Turkey Tostadas are a flavorful, easy way to give Thanksgiving extras a whole new life. With a crisp tostada shell, seasoned veggies, tender turkey, and a spicy sweet cranberry chipotle sauce, this dish is anything but boring.
After the holidays, I love coming up with creative ways to use what's left in the fridge, and these tostadas were inspired by my love of Tex-Mex flavors. This recipe takes classic Thanksgiving ingredients like leftover turkey and turns them into something fun and satisfying.
Quick Overview:
- Ready in about 30 minutes, using turkey you've already cooked.
- One skillet for the filling, then 10 minutes in the oven to crisp the shells.
- Makes 8 tostadas, about 275 calories each.
- The cranberry chipotle sauce is a homemade recipe here on my site, sweet with a little smoky heat.
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Key Ingredients
Leftover roasted turkey: shredded or chopped, it reheats quickly and absorbs flavor well.
Poblano & red bell peppers: Add sweetness and mild heat.
Onion: Use red, yellow, or white. Whatever you have on hand.
Refried beans: A creamy base that holds everything together.
Cranberry Chipotle Sauce: Sweet and smoky with a little kick.
Queso Fresco: Mild, crumbly cheese that balances out the spice.
Tostada shells: Crunchy base that makes this feel like a fresh meal.
Cilantro and Lime: For freshness and brightness.
How to Make Leftover Turkey Tostadas
Preheat your oven to 400°F. In a large skillet, warm the olive oil over medium-high heat and saute the onion, poblano, and red bell pepper for about 6 minutes, until the onion softens and starts to brown. Add the shredded turkey and garlic, season with salt and pepper and cook another 2 minutes, just until the turkey is warmed through.
Spread each tostada shell with refried beans, then top with the turkey mixture. Drizzle with cranberry chipotle sauce and sprinkle with queso fresco. Bake for 10 minutes, until the shells turn golden brown, then finish with cilantro, a squeeze of lime, and a little extra sauce.
Ingredient Substitutions
Turkey: substitute with cooked ground turkey or leftover rotisserie chicken.
Refried beans: use mashed black beans or leftover stuffing.
Queso Fresco: use shredded cheddar or Monterey Jack
Variations
- Add chili powder or chipotle powder to the turkey for extra heat.
- Swap the cranberry sauce for homemade taco sauce for a more savory spin.
Top Tips
- Use fresh lime juice and cilantro just before serving to brighten the dish.
- Toast store bought tostadas in the oven for a few minutes to refresh their crunch.
- Don't overload the shells. They're best with a balanced amount of toppings.
Storage and Reheating
Refrigerate leftover turkey mixture in an airtight container up to 4 days. Reheat in the microwave or on the stovetop before assembling fresh tostada.
Serve With...
Round out the meal with a side of Chile Rellenos or a scoop of Mexican Street Corn Salad, or Spanish Rice. Serve with a cold glass of Horchata or Pineapple Agua Fresca to finish it off.
You May Be Wondering
Bake them at 400°F until the shells turn golden, about 10 minutes. If you're using store-bought shells, toast them in the oven for a few minutes first to refresh the crunch before building your tostadas.
Yes, I do this often by frying my corn and flour tortillas in hot oil until crispy.
More Thanksgiving Leftovers Recipes
If you've still got turkey leftover after this, here are a few more ways I like to put it to use.
When you make these Leftover Turkey Tostadas, please comment below and leave a ⭐⭐⭐⭐⭐ rating and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Leftover Turkey Tostadas
Equipment
- Flathead wooden spoon
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Ingredients
- 1 large onion , sliced
- 1 poblano pepper , seeded and sliced
- 1 large red bell pepper , sliced
- 2 tablespoons olive oil
- 3 cups shredded turkey
- 2 cloves garlic , minced
- 8 tostada shells
- 1 cup refried beans
- 8 tablespoons Cranberry Chipotle Sauce
- 1 cup queso fresco
- ½ cup cilantro
- 8 wedges lime
Instructions
- Preheat oven to 400 degrees.
- Heat a large skillet over medium-high heat. Once hot, add olive oil, sliced onions, poblano pepper, and red pepper and saute 6 minutes, or until onion has softened and begun to brown.
- Combine turkey and garlic with the pepper mixture. Saute 2 minutes or until turkey is warmed through. Season with salt and black pepper.
- Spread tostada shells with refried beans and turkey mixture. Drizzle with cranberry chipotle sauce and sprinkle with queso fresco.
- Bake turkey tostadas for 10 minutes, or until tostada shells are golden brown. Garnish with cilantro, lime juice, and more cranberry chipotle sauce.
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