Tostadas Supremo with Turkey
plus Poblano, Lime Crema & Pico de Gallo
- 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 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.
Ingredients
10 ounce
Ground Turkey
1 unit
Onion
2 tablespoon
Sour Cream
1 unit
Long Green Pepper
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
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, 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. (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; 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.
Swap in turkey for pork.
• 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 (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 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty, flavorful dish; some found the seasoning overpowering or bland and suggested adding extra spices 🌶️.
- Ease of prep: Tortillas can burn quickly; watch closely and consider reducing toasting time for better results.
- Suggestions: Add lime juice to crema and pico de gallo; consider including cilantro and jalapeño for more authentic flavor.
- Portions: Some felt the meat portion was small; adding refried beans could make the meal more filling.
- Texture: Crispy, oil-brushed tortillas were a hit; toast gently to avoid puffiness and brittleness.
Reviews from our home cooks
Loved the tostadas but made a few changes. Added half jalapeno and cilantro to the pico de gallo. Used a creamy avocado instead of the sour cream but tasty all the way!
I don't even love flour tortillas, but when they're brushed with oil and toasted in the oven they become light and crispy! The turkey mixture is super flavorful as is the pico and sauce. It's fabulous
Yummm and I love Mexican food. Thank you for helping me make Mexican tostadas that are delicious! I used turkey and it was great!
These were probably my favorite from the box! I have come out of my comfort zone a bit with the fresh Pico. 10 outta 10 on this one!
Amazing!! One of my favorites so far. Great flavor, super easy to make, delicious and filling!
Delicious and easy to make. The time indicated to heat the tacos was way overstated, though.
Tostadas with flour tortillas is a truly bizarre choice, it sorely needed lime (I added sugar and white vinegar to help the pico de gallo a little in practice), and the tomato was too small to quite balance things out. However, the underlying flavors are good. Just... flour tostadas? Seriously?
Loved them. Only had tostadas on corn tortillas, so wheat was new and very good.
This was pretty good but not the easiest to make for me! I would try it again though. I had a hard time getting the tortilla part right.
Simply delicious! I added avocado I had on hand. Another delish meal!
