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Combine chipotle pepper, adobo sauce, pineapple juice, brown sugar, garlic, and cumin in a blender and blend until smooth.
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Put JENNIE-O® All Natural Turkey Breast Tenderloin in slow cooker and season with salt and pepper. Pour adobo sauce on top. Let cook on low for 7 - 8 hours, until turkey shreds easily. Remove from slow cooker and shred. Toss with about a cup of the liquid from the slow cooker.
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To assemble tostadas, spread refried beans on tostada shells and top with shredded turkey. Sprinkle with queso fresco, drizzle fresh lime juice on top, and top with cilantro.