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Cheesy Turkey & Green Pepper Tostadas
Cheesy Turkey & Green Pepper Tostadas

Cheesy Turkey & Green Pepper Tostadas

with Pico de Gallo & Smoky Red Pepper Crema

Can’t decide between the mouthwatering flavors of your favorite taco and the satisfying crunch-factor of a plate of nachos? Enter: the tostada, aka the perfect marriage of the two. Here, you’ll oven-toast your tortillas for a flat, golden base. Then, you’ll layer on all your toppings—think Mexican cheese, zesty spiced turkey, sautéed green pepper and onion, homemade pico de gallo, smoky red pepper crema, and hot sauce. Crispy goodness awaits!

Allergens:
Milk
Soy
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Tomato

¼ ounce

Cilantro

1 unit

Lime

1 teaspoon

Chili Powder

1 unit

Long Green Pepper

1 tablespoon

Southwest Spice Blend

1 unit

Red Onion

1 teaspoon

Hot Sauce

½ cup

Mexican Cheese Blend

(Contains: Milk)

1 unit

Chicken Stock Concentrate

4 tablespoon

Smoky Red Pepper Crema

(Contains: Milk)

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

10 ounce

Ground Turkey

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving
Calories880 kcal
Fat51 g
Saturated Fat19 g
Carbohydrate61 g
Sugar14 g
Dietary Fiber5 g
Protein42 g
Cholesterol145 mg
Sodium1280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Large Pan
Baking Sheet

Instructions

Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice half the onion; finely chop remaining half until you have 2 TBSP (for 4 servings, thinly slice whole onion; finely chop a few slices until you have 3 TBSP). Dice tomato. Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips.

Make Pico de Gallo
2

• In a small bowl, combine chopped onion, tomato, cilantro, juice from half the lime, and a pinch of salt and pepper.

Cook Turkey
3

• Heat a drizzle of oil in a large pan over medium-high heat. Add turkey; season with Southwest Spice Blend, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

Cook Veggies
4

• Heat a drizzle of oil in pan used for turkey over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with chili powder, salt, and pepper. • Stir in cooked turkey, stock concentrate, and 1⁄4 cup water. Cook until mixture is thickened and saucy, 1-2 minutes. TIP: If mixture seems dry, add another splash of water.

Toast Tortillas
5

• Meanwhile, drizzle tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (for 4, divide between 2 baking sheets). Gently prick each tortilla in a few places with a fork. • Toast on top rack, carefully flipping tortillas halfway through, until lightly golden, 4-5 minutes per side. (For 4, toast on top and middle racks, flipping tortillas and swapping rack positions halfway through toasting.) TIP: Watch carefully to avoid burning.

Serve
6

• Divide tortillas between plates; evenly sprinkle with Mexican cheese blend. Top with turkey and veggies, pico de gallo, and smoky red pepper crema. Drizzle with hot sauce to taste. Serve with remaining lime wedges on the side.

Ground Poultry is fully cooked when internal temperature reaches 165°.