Turk Mex

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.