Thanksgiving Leftover Sando

Fry the tortillas: Heat the Neutral Oil (4 Tbsp) in a large pot over medium high heat. Add the White Corn Tortilla (1 lb) and stir continuously until they turn golden brown and crispy. Remove the fried tortillas to a rack set over a sheet tray to drain the excess oil. Remove all but 2 tablespoons of oil from the pan and set over medium heat again. Add the White Onion (1/2) and cook until they begin to turn translucent, about 2 minutes. Add the Salsa Verde (2 cups) and cook until it begins to simmer. Add fried tortillas and leftover Turkey (8 oz) and toss to coat completely. Remove from the heat and sprinkle with the shredded Oaxaca Cheese (1 1/3 cups).

Make the salsa: In a medium mixing bowl, combine the Jalapeño Pepper (1), Lime (1) zest and juice, and Kosher Salt (1/2 tsp). Let the mixture sit for 3 minutes. Add the leftover Cranberry Sauce (1 cup) and Fresh Cilantro (2 Tbsp) and mix to combine.

Assemble: Warm the Bolillo Rolls (4) and spread with a thin layer of Refried Beans (1 cup). Top with the chilaquiles, cranberry salsa, Mexican Crema (to taste), and Queso Fresco (to taste).