Tostadas Supremo with Pork

Name: Tostadas Supremo with Pork plus Green Pepper, Sour Cream & Pico de Gallo
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 10 ounce Ground Pork; 1 unit Yellow Onion; 1 unit Long Green Pepper; 1 unit Tex-Mex Paste; 1 tablespoon Southwest Spice Blend; 6 unit Flour Tortillas; 1 unit Tomato; ½ cup Mexican Cheese Blend; 1.5 tablespoon Sour Cream; ¼ cup Monterey Jack Cheese; Salt; Pepper; 4 teaspoon Olive Oil

plus Green Pepper, Sour Cream & 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 silky crema. Yep, it’s pretty safe to say these tostadas reign supremo.

Allergens:

Soja

•Gluten

•Milk

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 Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

10 ounce

Ground Pork

1 unit

Yellow Onion

1 unit

Long Green Pepper

1 unit

Tex-Mex Paste

1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas

1 unit

Tomato

½ cup

Mexican Cheese Blend

1.5 tablespoon

Sour Cream

¼ cup

Monterey Jack Cheese

Not included in your delivery

Salt

Pepper

4 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories920 kcal

Fat59 g

Saturated Fat22 g

Carbohydrate56 g

Sugar7 g

Dietary Fiber2 g

Protein40 g

Cholesterol140 mg

Sodium1930 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

•Large Pan

•Baking Sheet

•Small Bowl

Instructions

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

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork* and Southwest Spice Blend; 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 green pepper 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 (1⁄3 cup for 4 servings). Simmer until thickened, 1-2 minutes. Season with pepper. Turn off heat; cover to keep warm.

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

• While tortillas toast, in a small bowl, combine tomato, chopped onion, and a pinch of salt and pepper. • Place sour cream in a separate small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

• Evenly sprinkle toasted tortillas with Mexican cheese blend 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.

Ground Pork is fully cooked when internal temperature reaches 160°.