Crispy Turkey Tostadas


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


Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F.

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.

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