Apologies to your Thanksgiving sandwich, but there’s a new way to show off your leftovers. Take all that turkey, stuffing, and mashed potatoes, pile it into corn tortillas, and bake until golden and crispy. Top with crema, shredded lettuce, queso fresco, and a drizzle of salsa for the ultimate crunchy, creamy, flavor-packed upgrade. It’s quick, fun, and the best way to make your post-Thanksgiving feast feel fresh again.
10 corn tortillas
1 cup mashed potatoes
1 cup stuffing
1 cup turkey, shredded
Neutral cooking oil for brushing or spraying
Mexican crema
Shredded lettuce
Queso fresco or cotija
Heat the oven to 425°F. Wrap a stack of corn tortillas in a damp kitchen towel and microwave until warm and pliable, about 30–45 seconds.
Place one tortilla flat on a baking sheet. Spread about 1 heaping tablespoon of mashed potatoes along one half of the tortilla and 1 heaping tablespoon of stuffing along the other half. Place 1 heaping tablespoon of shredded turkey in the center, between the mashed potatoes and stuffing. Use the mashed potatoes and stuffing to help seal the edges with your fingers as you fold the tortilla closed. Repeat with all tortillas.
Brush or lightly spray both sides of the folded tacos with neutral oil. Bake for 20 minutes, flipping halfway, until golden and crispy.
Remove from the oven and top with Mexican crema, shredded lettuce, queso, and salsa. Serve immediately while hot and crunchy.
1 comment
What ! Oh yeah, this sounds so delish. I would bake some and quick fry some as well, Great idea.
Thanks for sharing