Tostadas Supremo with Pork

Tostadas Supremo with Pork

plus Poblano, Lime Crema & Pico de Gallo

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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 layer tortillas with two types of cheese and toast in the oven until melty for a flat, golden, crispy base. Then, you’ll layer on all your toppings—think spiced pork and sautéed veggies, homemade pico de gallo, and tangy lime crema. Yep, it’s pretty safe to say these tostadas reign supremo.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Ground Pork

1 unit

Yellow Onion

1 unit

Poblano Pepper

1 unit


1 unit

Tex-Mex Paste

1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas


1 unit

Roma Tomato

½ cup

Mexican Cheese Blend


2 tablespoon

Sour Cream


¼ cup

Monterey Jack Cheese


Not included in your delivery



4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4142 kJ
Calories990 kcal
Fat59 g
Saturated Fat24 g
Carbohydrate74 g
Sugar9 g
Dietary Fiber5 g
Protein39 g
Cholesterol145 mg
Sodium2160 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.
Utensilsarrow down iconarrow down icon
Large Pan
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Halve, core, and thinly slice poblano crosswise into strips. Halve and peel onion; thinly slice one half. Finely chop remaining half until you have 2 TBSP. Dice tomato. Zest and quarter lime. • 4 SERVINGS: Adjust racks to top and middle positions. Thinly slice whole onion; finely chop a few slices until you have 3 TBSP.


• Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork* and Southwest Spice; cook, breaking up meat into pieces, until browned, 3-4 minutes (it’ll finish cooking in the next step). • TIP: If there’s excess grease in your pan, carefully pour it out.


• Add poblano and sliced onion to pan with pork. Cook, stirring, until veggies are tender and pork is cooked through, 5-7 minutes. • Add Tex-Mex paste and ¼ cup water. Simmer until thickened, 1-2 minutes. Season with pepper. Turn off heat; cover to keep warm. • 4 SERVINGS: Use 1/3 cup water.


• Meanwhile, drizzle tortillas with 1 TBSP olive oil; 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. • Toast on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. • 4 SERVINGS: Use 2 TBSP olive oil. Divide tortillas between 2 sheets; toast on top and middle racks, flipping tortillas and swapping rack positions halfway through toasting. • TIP: Tortillas brown quickly—keep a close eye on them.


• While tortillas toast, in a small bowl, combine tomato, chopped onion, juice from half the lime, and a pinch of salt and pepper. • In a separate small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.


• Evenly sprinkle toasted tortillas with Mexican cheese and Monterey Jack. Return to oven until cheese melts, 1-2 minutes. • Divide cheesy tortillas between plates and top with pork mixture, pico de gallo, and crema. Serve with any remaining lime wedges on the side.