Leftover Turkey Tostadas with Pomegranate Guacamole
Thanksgiving leftovers get a holiday-inspired Mexican makeover with seasonal pomegranate guacamole and queso fresco
Whitney Bond, food and cooking expert, blogger and author of Buffalo Style: Ditch the Wings, Keep the Sauce brings new life to leftover Thanksgiving turkey by pairing it with pomegranate guacamole and queso fresco.
Turkey Tostadas with Pomegranate Guacamole
Thanksgiving leftovers get a holiday-inspired Mexican makeover by Whitney Bond, with seasonal pomegranate guacamole and queso fresco.
1 serrano chili, minced
1/2 c. pomegranate seeds
1 small tomato, diced (yields about 1/2 cup)
1/4 c. fresh cilantro, chopped
1 T. lime juice
1 T. orange juice
1 t. kosher salt
Mash the avocados in a large bowl. Add the remaining ingredients and stir to combine. Put in the refrigerator and chill.
2 c. leftover turkey, cut into bite sizes
1 c. salsa
2 c. refried black beans
4 tostada shells
1/4 c. queso fresco
Warm a large skillet over medium heat. Add the turkey and salsa and sauté 5-7 minutes.
Pour the refried black beans into
a small saucepan over medium-low heat and warm through, 3-5 minutes.
Spread the black beans on the tostada shells, and top with the turkey-salsa mixture, the pomegranate guacamole and a sprinkling of crumbled queso fresco.
tip: sprinkle a few fresh herbs on top of reheated leftovers to awaken the flavors in the dish.