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Slow Cooker Sweet and Spicy Turkey Tostadas

Ingredients

  • 2 chipotle peppers in abodo plus 1 tablespoon sauce
  • ¾ cup pineapple juice
  • 1 tablespoon brown sugar
  • 3 cloves garlic
  • ½ teaspoon ground cumin
  • 1 package JENNIE-O® All Natural Turkey Breast Tenderloin

For serving:

  • 8 to stada shells
  • 1 cup refried beans homemade or store-bought
  • ½ cup queso fresco or feta cheese
  • fresh limes
  • cilantro

Instructions

  1. Combine chipotle pepper, adobo sauce, pineapple juice, brown sugar, garlic, and cumin in a blender and blend until smooth.
  2. 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.
  3. 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.