Turkey Tostadas Supremo
with Green Pepper, Lime Crema & Pico de Gallo
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Ground Turkey
1 unit
Onion
1 unit
Long Green Pepper
1 unit
Lime
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
6 unit
Flour Tortillas
(Contains Soy, Wheat)
1 unit
Tomato
½ cup
Mexican Cheese Blend
(Contains Milk)
1.5 tablespoon
Sour Cream
(Contains Milk)
¼ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
Olive 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, 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 beef* or 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 1⁄4 cup water (1/3 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.
*Ground Turkey is fully cooked when internal temperature reaches 165º.
