Turkey Tostadas Supremas
with Green Pepper, Lime Crema & Pico de Gallo
- Milk
- Wheat
- Soy
Can’t decide between the flavors of your favorite taco and the satisfying crunch-factor of a plate of nachos? Enter the tostada! In this recipe, 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 toppings—spiced pork and sautéed veggies, pico de gallo, and tangy lime crema.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Ground Turkey
1 unit
Onion
1 unit
Long Green Pepper
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
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)
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, 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 servings, thinly slice both onion halves; finely chop a few slices until you have 3 TBSP.) Dice tomato. Zest and quarter lime.
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.
Swap in turkey* for pork.
Add green pepper and sliced onion to pan with pork. Cook, stirring occasionally, until veggies are tender and pork is cooked through, 5-7 minutes.
Add Tex-Mex paste and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until thickened, 1-2 minutes. Season with pepper. Cover to keep warm.
While pork mixture cooks, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat both sides. 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 two 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: Tortillas brown quickly—keep a close eye on them.
Meanwhile, 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.
Remove baking sheet with toasted tortillas from oven; carefully sprinkle with Mexican cheese blend and Monterey Jack. Return to oven and bake until cheese melts, 1-2 minutes.
Divide cheesy tortillas between plates and top with pork mixture and pico de gallo. Drizzle with crema. Serve tostadas with any remaining lime wedges on the side.
