Cheesy Turkey & Green Pepper Tostadas
with Pico de Gallo & Smoky Red Pepper Crema
- Milk
- Wheat
- Soy
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!
Ingredients
1 unit
Red Onion
10 ounce
Ground Turkey
1 unit
Chicken Stock Concentrate
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Long Green Pepper
1 teaspoon
Chili Powder
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
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.
-
In a small bowl, combine chopped onion, tomato, cilantro, juice from half the lime, and a pinch of salt and pepper.
-
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.
-
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 ¼ cup water. Cook until mixture is thickened and saucy, 1-2 minutes. TIP: If mixture seems dry, add another splash of water.
-
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.
-
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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The seasoned turkey, pico de gallo, and smoky red pepper crema came together well, though several customers found the dish spicier than expected — especially the green pepper.
- Ease of prep: Quick and kid-friendly, with straightforward steps; kids as young as 9 helped cook it successfully.
- Suggestions: Watch the tortillas closely in the oven — they can burn faster than the stated time, and some found placing them directly on the oven rack (without a pan) gave a crispier result. Add black beans or extra cheese if you want a more filling meal 🌶️
- Cooking tip: The green pepper included can be very hot — taste a small piece before adding the full amount, and handle it carefully to avoid skin and eye irritation from the steam when water is added to the pan.
Reviews from our home cooks
My kids ages 13 and 9 cooked it. They loved it! The flavors were great and it was quick to make.
Substituted brown rice for tortillas for a tostada bowl yielding a higher magnesium and lower sodium dish. Substituted Dash (0 sodium) SW spice for an even lower sodium meal.
Reminded me of an open-face taco. A little on the spicy side and would've been perfect if it had more cheese and sour cream!
Super good but I think you should say to put the tortillas in the oven just on the rack with no pan. I couldn't get mine crispy on a pan
Yummy, simple. Put the flour tortillas in the air fryer. Quick and easy, didn't turn the oven on.
They were good except I'm glad I tasted the green pepper before added it to the meat. Sooo spicy I had to eat sugar to cool down my mouth and my thumb and finger burned for a long time from cutting it per directions. Next time you need to warn how hot that pepper is!!
I think this needed rice or beans to make it more satisfying
LOVEE just needs more of the creama than provided!
