TASTEMADE + AVOCADOS FROM MEXICO
Thanksgiving leftovers lingering in your fridge? Lucky you.
Slice avocados in half, remove pit and scoop out the flesh. Slice into ¼” thick slices and set aside. In another bowl mix together shredded turkey and cranberry sauce. To build: slather potatoes on 4 of the tortillas, sprinkle with ½ the cheese, shredded turkey, cranberry sauce, top with a few slices of avocado, followed by more shredded cheese. Top with remaining tortillas. Sear in a pan until melty and golden brown. Serve with gravy dip on the side!