Turkey Poblano Tostadas

Spice up your holiday leftovers with poblano chile peppers and cheddar cheese in this crunchy snack.

2 poblano chilies
2 (8”) flour tortillas
½ tsp. extra-virgin olive oil
1½ cups roast turkey leftovers, shredded
1 cup white cheddar cheese, grated
½ small red onion, thinly sliced
coarse sea salt
black pepper, freshly cracked
Cranberry Relish, or Salsa Fresca

Heat broiler, with rack 4” from heat. Cut stems from chiles; place on a baking sheet.

Broil, turning occasionally, until charred all over, about 20 minutes. Transfer to a bowl; cover with plastic wrap, and steam 20 minutes. With a paper towel, rub off chile skins; pull out seeds, and discard. Thinly slice chiles; set aside.

Brush each side of tortillas with oil, and place on baking sheet. Broil until golden, 3 to 5 minutes.

Turn tortillas over. Dividing ingredients evenly, layer with chiles, turkey, cheese, and onion. Season with salt and pepper.

Broil until cheese is golden, about 5 minutes. Serve with leftover cranberry relish or prepared salsa.

Makes 2 servings.