Makes 6 servings 6
Prep time 20 minutes PTM
Total time Under 30 minutes PTM
Nutritional Information
| Calories | 310 | Fat | 10g |
| Protein | 20g | Cholesterol | 65mg |
| Carbohydrates | 35g | Sodium | 680mg |
| Fiber | 3g | Saturated Fat | 3g |
| Sugars | 6g |
Ingredients
4 cups corn
⅓ cup red peppers, diced
3 tablespoons diced green onions
2 tablespoons finely chopped jalapeño peppers
3 tablespoons chopped cilantro
1¾ tablespoons lime juice
1½ teaspoons honey
3 cups JENNIE-O® Bone-in Turkey Pot Roast
¼ teaspoon chili powder
¼ teaspoon ground cumin
dash granulated garlic
6 tostada shells
Directions
In bowl, mix corn, red pepper, onion, jalapeño, cilantro, lime juice and honey. Refrigerate until ready to serve. Salsa can be made day in advance.
In skillet over medium heat, mix turkey, chili powder, cumin and garlic. Heat 2 minutes.
Add corn mixture to turkey and heat 2 minutes or until hot, stirring occasionally.
Top each tostada shell with turkey salsa mixture.
