1 tablespoon corn oil
1 medium onion, chopped
1 medium red pepper, chopped
1 pound turkey, cooked and shredded
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 jalapeno, chopped
1/2 cup crushed tomatoes
1/2 cup Salsa
6 tortillas
6 ounces Monterey Jack, grated
2 tablespoons fresh cilantro, chopped
1/2 cup sour cream

1. Preheat oven to 450 degrees.
2. Heat a large skillet over medium heat and add the oil, onion and red pepper, sautéing until tender.
3. Stir in the turkey, garlic, cumin, chili powder and jalapeno, then add the crushed tomatoes and salsa to coat.
4. Grease a baking sheet and place 2 tortillas on top. Spread 1/6 of the mixture on top of each tortilla, leaving a 1" border.
5. Top each with 1 ounce of cheese and bake until cheese is melted and tortillas are crisp and browned, about 10 minutes.
6. Transfer to warmed plates while making remaining tostadas. Garnish with cilantro and sour cream to serve.

Makes 6 servings

2 cups corn kernels, cooked
2 medium avocados, peeled, pitted and chopped
1/4 medium red onion, chopped
1 tablespoon olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1 chipotle pepper, minced
1/4 teaspoon sugar
2 tablespoons fresh cilantro, chopped

1. Combine corn, avocado and onion in a bowl.
2. Combine oil, lime juice, cumin, chipotle and sugar in a separate bowl.
3. Pour dressing over salad and toss to combine. Garnish with cilantro to serve.

Makes 4 servings

Day three of this Turkey leftover extravaganza. Shannon wanted something sort of Mexican, so I discovered a tortilla based entree that I haven't made yet this year; Turkey Tostadas. Basically, a tostada is just an open-faced quesadilla that turns into it's own dippable chips on the outside. Yum! Usually I'd have some Refried Beans in a dish like this, but I decided to pass tonight. Since the turkey was already stewed and torn apart, this was incredibly quick and easy. It tasted really good, much better than our food at Cactus, which was pleasing. Without the refried beans the toppings sort of softened the tortilla and made the inside hard to eat without a fork and knife though.

I threw together a simple side Corn and Avocado Salad that has a basic lime juice based salad dressing. Typically I adore salads like this, be it with black beans or corn or whatever, and this was no exception. It's a nice, fresh contrast to the somewhat spicy tostadas and a very nutritious, yet edible, accompaniment. It doesn't hurt that I picked up three avocados for a dollar, either. All in all I'm pretty happy with this dinner, and that we've still got a good couple pounds of turkey left in the fridge. Cooking a gigantic hunk of meat is certainly a great way of eating economically.