Best 6 Turkey Tostadas With Cranberry Chipotle Sauce Recipes

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Turkey tostadas are a delicious and easy-to-make Mexican dish that can be enjoyed for lunch, dinner, or as a snack. The combination of crispy tortillas, flavorful turkey, and tangy cranberry chipotle sauce creates a unique and satisfying taste experience. With its vibrant colors and bold flavors, turkey tostadas are sure to impress your family and friends. In this article, we will provide you with a step-by-step guide to making the best turkey tostadas with cranberry chipotle sauce, ensuring that you have all the necessary ingredients and instructions to create this mouthwatering dish at home.

Check out the recipes below so you can choose the best recipe for yourself!

TANGY TURKEY TOSTADAS



Tangy Turkey Tostadas image

I'm a health fitness specialist and personal trainer, so I know how important it is to make smart food choices to fuel my day. These fast and filling tostadas are packed with lean protein, fiber and a good dose of veggies. Have them any night of the week. -Julie Huntington, Memphis, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 18

1-1/4 pounds lean ground turkey
3/4 cup sliced fresh mushrooms
1 medium green pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
4 drops hot pepper sauce
1-1/2 cups (6 ounces) reduced-fat Mexican cheese blend
1/2 cup frozen corn, thawed
16 tostada shells
2 cups shredded lettuce
1 cup chopped tomatoes
1/4 cup minced fresh cilantro

Steps:

  • In a large skillet, cook turkey, mushrooms, pepper and onion over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking turkey into crumbles; drain. Stir in garlic; cook 1 minute longer., Stir in beans, salsa, green chilies, chili powder, cumin, salt and pepper sauce. Cook, uncovered, 4-5 minutes or until heated through. Add cheese and corn; heat through. Spread about 1/3 cup filling over each tostada shell. Sprinkle with lettuce, tomatoes and cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on tostada shells with toppings.

Nutrition Facts : Calories 356 calories, Fat 15g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 739mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 25g protein.

CHIPOTLE CRANBERRY-GLAZED TURKEY



Chipotle Cranberry-Glazed Turkey image

Provided by Food Network

Time 2h50m

Yield 14 to 16 servings

Number Of Ingredients 8

1 cup water
3/4 cup sugar
1 (12-ounce) bag fresh cranberries
4 tablespoons TABASCO® brand Chipotle Pepper Sauce, divided
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (12- to 14-pound) turkey, rinsed and trussed

Steps:

  • For cranberry glaze, combine water and sugar in a large saucepan and bring to a boil. Add cranberries and return to a boil, stirring occasionally for about 6 minutes or until berries pop and soften.
  • Transfer cranberries to a fine sieve set over a bowl and press contents through sieve. Discard solids and stir in 2 tablespoons of the TABASCO® Chipotle Sauce. Glaze can be refrigerated up to two days before using.
  • To prepare turkey, combine butter, salt, pepper, and remaining 2 tablespoons TABASCO® Chipotle Sauce in a small bowl and mix well. Place turkey in a large roasting pan and brush with butter mixture. Bake in a 325 degrees F oven for approximately 11 minutes per pound for an unstuffed bird, or until an internal temperature of 180 degrees F is reached.
  • One hour and 20 minutes before the turkey is done, begin brushing it with cranberry glaze. Brush turkey liberally every 20 minutes, 3 separate times, and then roast turkey without basting for the last 40 minutes. Let rest at least 30 minutes before carving.

CRISPY TURKEY TOSTADAS



Crispy Turkey Tostadas image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 medium onion, thinly sliced
3 cups shredded cooked turkey or chicken (12 ounces; see Tip)
8 corn tortillas
Canola or olive oil cooking spray
1 avocado, pitted
1/4 cup prepared salsa
2 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh cilantro
1 cup shredded romaine lettuce
1/2 cup shredded Monterey Jack cheese
1 14-ounce can petite diced tomatoes, preferably with jalapenos

Steps:

  • Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think-crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapenos, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.;
  • Position racks in the upper and lower thirds of the oven; preheat to 375degreesF. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes. Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.
  • NUTRITION INFORMATION: Per serving: 397 calories; 15 g fat (5 g sat, 7 g mono); 86 mg cholesterol; 34 g carbohydrate; 33 g protein; 8 g fiber; 621 mg sodium; 709 mg potassium. Nutrition bonus: Calcium, Magnesium, Potassium, Vitamin A & Vitamin C (20% daily value), Iron (15% dv). 2 Carbohydrate Servings Exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat, 1 1/2 fat
  • TIP: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
  • From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris;

CRANBERRY CHIPOTLE TURKEY



Cranberry Chipotle Turkey image

This was in our local newspaper around Christmas time. When we returned home from our two week holiday vacation, my house sitter had this simmering in the crockpot. It is excellent and couldn't be much easier --- like 3 ingredients.

Provided by Vicki in AZ

Categories     Poultry

Time 7h10m

Yield 6-8 serving(s)

Number Of Ingredients 3

1 (15 ounce) can whole berry cranberry sauce
1 cup chipotle-flavored marinade (Lawry's Baja Chipotle was recommended)
3 lbs frozen turkey breast

Steps:

  • In a crock pot or slow cooker, combine cranberry sauce and marinade.
  • Mix well.
  • Add fozen turkey roast (not the gravy mix) with string on.
  • Cook on high for about 2 hours, then reduce to low and cook another 5-8 hours.
  • Remove roast, cut off string and shred.
  • Return to crock pot and mix into sauce.
  • Serve on hamburger buns or rolls.

TURKEY WITH CRANBERRY SAUCE



Turkey with Cranberry Sauce image

You'll hear rave reviews when fantastic fowl stars as the flavorful fare on your weekday menu. Sauteing the turkey in butter an oil locks in the succulent juices. And what's turkey without cranberries? This tangy sauce is served right on top!

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 8

2 turkey breast tenderloins (1 to 1-1/2 pounds)
1/2 teaspoon poultry seasoning
1 tablespoon vegetable oil
1 tablespoon butter
1 cup whole-berry cranberry sauce
3 tablespoons apple jelly
3/4 teaspoon Dijon mustard
1/4 teaspoon ground allspice

Steps:

  • Cut tenderloins widthwise in half. Slice each half lengthwise in half, but do not cut all the way through. Open and flatten each piece. Sprinkle both sides with poultry seasoning. In a large skillet over medium-high heat, cook turkey in oil and butter for 3-4 minutes on each side. Reduce heat to medium-low; cover and cook for 12-15 minutes or until juices run clear. Remove turkey to platter and keep warm. Add cranberry sauce, jelly, mustard and allspice to skillet; simmer for 2-3 minutes. Spoon over turkey.

Nutrition Facts :

TURKEY SANDWICHES WITH CRANBERRY SAUCE



Turkey Sandwiches with Cranberry Sauce image

This recipe makes a hot, delicious sandwich with a Thanksgiving taste!

Provided by SHOCKLEY1

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 17m

Yield 4

Number Of Ingredients 9

1 loaf French bread
4 tablespoons margarine
8 ounces sliced deli turkey meat
8 slices provolone cheese
8 slices precooked bacon
4 tablespoons mayonnaise
4 tablespoons jellied cranberry sauce
8 slices fresh tomatoes
4 lettuce leaves

Steps:

  • Preheat the oven broiler.
  • Cut the bread into four pieces, and split lengthwise almost all the way through for four sandwiches. Spread margarine on the inside of each piece. Place on a baking sheet, cut side up.
  • Toast bread under preheated broiler until lightly browned, 1 to 2 minutes. Remove pan from the oven.
  • Layer 4 pieces of bread with 2 slices each of the turkey, cheese, and bacon. Remove the remaining 4 slices of bread from the baking sheet and reserve for sandwich tops. Cool bread slightly, and spread mayonnaise onto the cut side of each of the 4 top slices.
  • Place the bread with turkey and cheese under the broiler just until the cheese melts, about 1 minute. Remove from the broiler, and spread 1 tablespoon cranberry sauce over each sandwich. Layer with the tomatoes and lettuce. Place a top bread slice over each half, and serve.

Nutrition Facts : Calories 1068.1 calories, Carbohydrate 70.1 g, Cholesterol 128.1 mg, Fat 65.8 g, Fiber 3.7 g, Protein 49.5 g, SaturatedFat 22.6 g, Sodium 3321.8 mg, Sugar 13.5 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your tostadas.
  • Don't overcook the turkey. Turkey can easily become dry and tough, so cook it just until it is cooked through.
  • Make the cranberry chipotle sauce ahead of time. This will give the flavors time to meld and develop.
  • Assemble the tostadas just before serving. This will help to prevent the tostada shells from becoming soggy.
  • Get creative with your toppings. You can use any combination of toppings that you like. Some popular options include avocado, sour cream, salsa, and cheese.

Conclusion:

Turkey tostadas with cranberry chipotle sauce are a delicious and easy-to-make meal that is perfect for any occasion. They are also a great way to use up leftover turkey after Thanksgiving or Christmas. So next time you're looking for a quick and tasty meal, give these tostadas a try!

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