Cheesy Turkey & Poblano Tostadas
with Pico de Gallo & Smoky Crema
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Lemon
1 unit
Poblano Pepper
10 ounce
Ground Turkey
1 tablespoon
Southwest Spice Blend
1 teaspoon
Chili Powder
1 unit
Chicken Stock Concentrate
6 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains Milk)
2 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
1 teaspoon
Smoked Paprika
Not included in your delivery
Salt
Pepper
5 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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.
