Cheesy Turkey & Poblano Tostadas
with Pico de Gallo & Smoky Crema
- Wheat
- Soy
- Milk
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 ground turkey, sautéed poblano and onion, homemade pico de gallo, smoky crema, and hot sauce. Crispy goodness awaits!
Ingredients
1 unit
Red Onion
10 ounce
Ground Turkey
2 tablespoon
Sour Cream
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 unit
Long Green Pepper
1 teaspoon
Chili Powder
1 teaspoon
Smoked Paprika
1 unit
Tomato
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
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 and peel onion; thinly slice one half. Finely chop remaining onion until you have 2 TBSP. (For 4, thinly slice whole onion; finely chop a few slices until you have 3 TBSP). Dice tomato. Roughly chop cilantro. Quarter lemon. Halve, core, and thinly slice poblano into strips.
• In a small bowl, combine chopped onion, tomato, cilantro, juice from half the lemon, and a pinch of salt and pepper. • In a small bowl, combine paprika and sour cream. Add a pinch of salt and pepper to taste.
• Heat a drizzle of oil in a large pan over medium-high heat. Add turkey* and Southwest Spice; cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll finish cooking in the next step). • 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 poblano. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with chili powder, salt, and pepper. • Return turkey to pan; stir to combine. Stir in stock concentrate and ¼ cup water (½ cup for 4 servings). 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. Gently prick each tortilla in a few places with a fork. (For 4, divide between 2 baking sheets; toast on top and middle racks, flipping tortillas and swapping baking sheet positions halfway through toasting.) • Toast on top rack, carefully flipping tortillas halfway through, until lightly golden, 4-5 minutes per side. TIP: Watch carefully to avoid burning.
• Divide tortillas between plates; evenly sprinkle with Mexican cheese. Top with turkey mixture, pico de gallo, and smoky crema. Drizzle with hot sauce to taste. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty, flavorful combination of spices, smoky crema, and fresh pico de gallo 🌶️.
- Ease of prep: Quick and simple to make, though some found multiple components required extra prep time.
- Suggestions: Consider adding avocado, using corn tortillas instead of flour, and thinning the crema with water for easier drizzling.
- Portions: Some wanted more cheese, sour cream, or meat; others found it generously portioned with leftovers.
- Texture: Crispy baked tortillas were a hit, but watch cooking time carefully to avoid burning or toughness.
Reviews from our home cooks
These take up a lot of cooking and serving space. Many components. Hearing my twenty something son compliment me on the delicious dinner is everything I need. They were very good indeed. Crispy, flavorful, warmth, fresh pico, cool crema...our compliments to the creator of this recipe.
Tostadas were great! Fortunately, we had tried the awful paprika crema before, so we substituted it with lime crema from another recipe and it all was fantastic! Suggest changing the recipe to put the poblanos in a few minutes before the onions-even though they were thinly sliced, they never got really soft before the onions started burning.
This dish is definitely my favorite! I love tacos and tostadas of all kinds! The poblano is one of my all time favorite peppers!! Only thing I would change is having a lime along with the lemon!
Loved this dish was my favorite as right now good flavor easy to make and my husband said it was the best pico de gallo he has ever hade so I did good
Smoky crema was too hard to deal with - having to make it meant there was no way to duplicate the picture without trying a ziplock bag. The amount of smoky crema was too small and thick for the bag idea to work. Aside from that, there was only enough cheese for three of the six tostadas.
Taco night is our favorite night so these tostada's did not disappoint. We added extra lemon to the pico and altered the crema a bit but everyone devoured them. Huge hit.
These were fantastic! Every element from the pico to the peppers and onions to the crema were perfect! Highly recommend this recipe!!
It was decent. I subbed in low carb whole wheat tortillas, fat free cheese, and light sour cream and still liked it. The next day I used the meat as a topping for salad rather than a tostada. The loss of one star is because of the overwhelming taste of raw onion in the pico. Definitely needed more tomato to balance that out.
So much flavor! Maybe try a different cooking method for the tostadas? They were kind of dry, but maybe I didn't use enough oil.
Super delicious and easy we added an extra pablano pepper and also put the hotsauce in the sour cream to make like a spicy mayo crema
