6 (6-inch) flour tortillas
1/4 cup minced onion
1 jalapeno pepper, seeded and minced
1 teaspoon dried whole oregano
Dash of hot sauce
1/2 cup plus 2 tablespoons (1 1/2 ounces) shredded part-skim Mozzarella cheese
Sliced jalapeno pepper (optional)
1/2 pound ground turkey
2 cloves garlic, minced
Vegetable cooking spray
1 (8 ounce) can tomato sauce
1/2 teaspoon dried whole thyme
1/4 cup plus 2 tablespoons plain low-fat yogurt
Place tortillas on a baking sheet; bake at 350 degrees F for 7 to 10 minutes or until crisp. Set aside.
Combine ground turkey, onion, garlic, and jalapeno pepper in a large skillet coated with cooking spray. Cook over medium heat until meat is no longer pink, stirring to crumble meat. Add tomato sauce, oregano, thyme and hot sauce; stir well. Simmer for 10 minutes or until thickened.
Spread about 1/3 cups turkey and tomato sauce mixture over each reserved tortilla; sprinkle each with 1 tablespoon Mozzarella cheese. Broil 8 inches from heat until cheese melts. Top each tostada with 1 tablespoon low-fat yogurt. Garnish with jalapeno pepper slices, if desired.
Yields 6 servings (200 calories per turkey tostada).