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Turkey Tostada with Refried Lentils

drakecooper
By drakecooper
Turkey Tostada with Refried Lentils
    This dish is a creative twist on the classic tostada, featuring a crispy tortilla base topped with juicy seasoned turkey meat, creamy refried lentils, and a medley of fresh vegetables and herbs. Idaho-grown lentils are a nutrient-rich and sustainable ingredient that add a unique texture and flavor to this dish, while the lean turkey meat provides a lean source of protein. Recipe by Chef Dean Fuller

    Categorized: AppetizersEntréesHoliday IdeasSide Dishes

    Ingredients

    • 3 cups cooked Idaho turkey meat, ground or shredded
    • 1 package taco seasoning mix, divided
    • 1 cup cooked Idaho barley
    • 1 cup cooked Idaho lentils
    • 1.5 cups chicken broth
    • 1.5 cups tomato juice
    • 1/2 cup cilantro, chopped
    • 1 tablespoon garlic, minced
    • 6 corn tortillas- Idaho
    • 1/4 cup oil
    • 2 cups shredded lettuce
    • 1 Idaho tomato, chopped
    • 1 small red Idaho onion, chopped
    • 1.5 cups shredded Idaho cheddar cheese
    • sliced pickled jalapeños
    • Garnish with salsa, Idaho sour cream, fresh avocado or guacamole (if desired)

    Featured Idaho Produce

    Steps

    • Mix shredded turkey with 1 tablespoon of taco seasoning and refrigerate while cooking lentils.

    • To cook lentils, mix chicken broth, tomato juice, garlic, 3 tablespoons taco seasoning, 4 tablespoons cilantro and uncooked lentils in a large baking pan or oven-safe dutch oven. Cover with foil and bake in 350 degree F oven for 45 minutes.

    • Mix cooked barley with 1 tablespoon taco seasoning and set aside.

    • When lentils are tender, remove pan from oven. Put cooked lentils in a food processor and blend until they resemble the texture of refried beans, adding chicken broth if needed. (Note: if you do not have a food processor, try smashing the beans with a fork.) Season with additional taco seasoning to taste and set aside.

    • Cut tortillas into 1 inch wide strips. Pour oil into frying pan over medium-high heat. Fry tortilla strips in small batches and drain on paper towels.

    • To assemble tostada: place fried tortilla strips on large platter or baking tray. Top with refried lentils, then add a layer of cooked barley and half of the shredded cheese. Continue layering with shredded lettuce, chopped onion and tomato. Finish with a layer of shredded turkey, remaining cheese, cilantro and sliced pickled jalapeno peppers.

    • Serve with salsa, sour cream or guacamole if desired.

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