Easy Mexican recipes for Thanksgiving leftovers.

By Christine Quinlan
Updated June 20, 2017

In my family there is no such thing as too many Thanksgiving leftovers. We'd happily relive the Thanksgiving meal day after day. But some people like to mix it up a bit. Here, the super-talented chefs behind L.A.'s Border Grill (and a new location in Las Vegas), Susan Feniger and Mary Sue Milliken, put a Mexican twist on leftovers for breakfast and lunch.

Turkey Skillet Chilaquiles are fantastic for the morning after, especially if you've had wine with dinner, beer with football and Bourbon with dessert. This recipe uses leftover turkey and vegetables:

In a wide skillet, bring 1 cup salsa, 2 cups vegetable or chicken broth, and 1/2 cup of half and half or heavy cream to a boil. Add scrambled eggs, leftover vegetables and shredded turkey, cooked bacon cubes and tortilla chips to the salsa mixture in the skillet, mixing gently to coat each chip while simmering.

In 1 to 2 minutes, when some of the chips have moistened and begun to break up, but others are still holding their shape, add diced panela cheese. Continue stirring gently for another minute to distribute cheese evenly.

Add avocado, onion, chiles, and cilantro and stir well to distribute. Cook for 1 minute, just to heat through, and then remove from stovetop and divide among 4 warmed plates. Top with a squeeze of lime and a dollop of sour cream and serve immediately.

Turkey Tostada Salad

Skip the standard sandwich and upgrade to a tostada.

Serves 4 as an entree, 8 as an appetizer

1 pound turkey, shredded
Salt and freshly ground black pepper
1 medium red onion, diced
1 bunch cilantro, leaves only, chopped
8 to 10 romaine lettuce leaves, cut into a thin chiffonade
1 medium tomato, cored, seeded and diced
3/4 cup grated anejo cheese
2/3 cup red wine vinegar
1 cup olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
8 large Corn Tortillas, see recipe
Oil for frying
1 cup Refried Black Beans, see recipe, or good-quality canned refried beans
3 tablespoons Crema, see recipe, creme fraiche or sour cream
1 large or 2 medium avocados, peeled, seeded and thinly sliced

Place the turkey in a bowl with the red onion and cilantro.

In another bowl, combine the shredded lettuce, tomato and half the cheese. Combine the red wine vinegar, olive oil, and 2 teaspoons each salt and pepper in a small jar. Cover and shake vigorously to combine.

Pour oil to a depth of 1/2 inch in a small pan for frying. Fry the tortillas on both sides until crisp and drain on paper towels.

Meanwhile, heat the beans through in a small pot.

To assemble, spread a thin layer of beans on each crisp tortilla. Top with about 1 teaspoon crema, creme fraiche or sour cream and a few avocado slices. Pour enough dressing on the reserved turkey mixture to coat generously and toss well. Divide among the tortillas. Toss the remaining dressing with the salad and generously cover each tostada salad. Sprinkle with the remaining cheese.