This Sweet and Spicy Turkey Torta is a tasty way to use up that leftover Thanksgiving turkey. Thanks to our friends at KitchenAid® for sponsoring this post.
When you hear the word “leftovers”, do you think “yay” or “nay”? Yay-sayers love to eat leftovers anytime and are over the moon happy about it. Kudos to them because I am a nay. I mean, I CAN eat leftovers, but I really have no desire to. Unless we’re talking about Thanksgiving dinner leftovers. That is a whole different story. I cook way more than I need on Thanksgiving, just to have leftovers. But I still don’t like to eat the exact same meal again the very next day (I know, I’m high maintenance), so you can understand why I was excited when KitchenAid® challenged us to “Torta Yesterday’s Turkey”. Our leftover Thanksgiving turkey took on a Mexican twist and transformed into this Sweet and Spicy Turkey Torta. My KitchenAid® refrigerator makes it super easy to organize all of my leftovers. The shelves all pull out so nothing gets lost in the back. C’mon, we’ve all been guilty of forgetting something in the back of the fridge only to discover it days (or weeks) later in a very sad state. No excuses for wasted food with my KitchenAid® refrigerator. I can pull out my shelves and see everything I have, which is ideal for major food holidays like Thanksgiving when every corner and crevice of the fridge is in use.
This Torta comes together quickly with a minimal amount of prep work. Most of the ingredients probably already live in your pantry, but, since I know you’ll be at the grocery store this week, don’t forget to pick up the few items you need to elevate your post-Thanksgiving turkey sandwich. I love how this Sweet and Spicy Turkey Torta tastes completely different from the meal I ate the day before. Turkey, melted monterey jack cheese, lettuce, tomato and avocado together make a perfectly respectable sandwich. But the additions of refried beans, crunchy pickled jalapeños and carrots and smoky chipotle mayo take this Torta over the top. The pickled jalapeños and carrots and chipotle mayo are both super simple condiments that can easily be made days before and will keep for a few weeks in the fridge.
Now I know all of you leftover-lovers will have some great ideas for day-old Thanksgiving fare, and I can’t wait to hear them. One lucky reader will win a $200 Visa gift card from BlogHer and KitchenAid® just for sharing your thoughts. To enter, leave a comment about how you “Torta-ed Yesterday’s Turkey”, or check the rules below for additional ways to enter the sweepstakes.
This post was sponsored by KitchenAid®. All opinions are my own.
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Cut rolls in half and place under the broiler to toast the interior. Layer beans, pickled jalapenos and carrots, turkey and Monterey Jack cheese on bottom bun. Return to broiler and broil until cheese is melted and slightly browned. Continue layering avocado, tomato and lettuce leaves on top of cheese. Spread chipotle mayonnaise on top half of bun and place on top of sandwich.
Pickled Jalapenos and Carrots from Food Network: Combine ¾ cup white vinegar and 2 tablespoons granulated sugar in a small saucepan over medium heat. Stir and cook until sugar dissolves. Remove from heat and add 3 large jalapeno peppers, sliced thinly, 1 cup of peeled and sliced carrot coins and ¼ cup thinly sliced onions. Allow vegetables to steep in liquid for an hour, stirring occasionally. Refrigerate until ready to use.