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Leftover Turkey Mojo Tostones
Turkey leftover dishes aren't usually this vibrant. Instead of the usual hash, tetrazzini or turkey sandwiches, try these Leftover Turkey Mojo Tostones from Executive Chef Rocco Carulli of R House. The flavors of bell pepper, pineapple, jalapeno and mojo verde make this a memorable dish in itself.
Photo courtesy of R House
- Tara Fitzpatrick
Servings
8
8
Cuisine Type
- latin
Day Part
- Snack
Menu Part
- Appetizer
Main Ingredient
- Turkey
Turkey leftover dishes aren't usually this vibrant. Instead of the usual hash, tetrazzini or turkey sandwiches, try these Leftover Turkey Mojo Tostones from Executive Chef Rocco Carulli of R House. The flavors of bell pepper, pineapple, jalapeno and mojo verde make this a memorable dish in itself.
Ingredients
For Turkey mixture:
2 Tbsps. olive oil
10 oz. diced leftover turkey
18 oz. pineapple slices
4 Tbsps. shallots, diced
4 Tbsps. green bell pepper, diced
4 Tbsps. red bell pepper, diced
4 Tbsps. red onion, diced
2 Tbsps. jalapeno, diced
For Mojo Verde:
2 cloves garlic
1 tsp. salt
1/2 tsp. cumin
1/4 tsp. coarse-ground black pepper
1 1/2 bunches cilantro
4 Tbsps. lime juice
1/2 cup olive oil
For Tostones:
2 platanos (for 16 thick slices)
1/4 cup turkey mixture for each tostone
1 tsp. mojo verde for each tostone
Steps
Begin by preparing a simple sofrito by sauteing four tablespoons each diced shallots, green bell pepper, red bell pepper and red onion and two tablespoons diced jalapeños.
Separately, grill 9 oz. of pineapple slices until dark grill marks form. Dice the pineapple then add to your sofrito mix. When mixed well, add 10 oz. diced turkey and continue to mix.
Next, to make the tostones, fry 16 thick slices of platano. After initial frying, smash platano slices so they form thin and wide slices, then re-fry until golden brown. When crispy, remove from the pan and pat off any excess oil.
Place the toston slices on large plates, then on each piece place a quarter cup of your pineapple-turkey mix. Place 1 teaspoon of mojo verde on top then season with the salt from your original salt crust. Garnish each toston with cilantro leaves then serve.
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