Leftover Turkey Mojo Tostones

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.