Tostadas Supremo

Name: Tostadas Supremo with Turkey plus Green Pepper, Lime Crema & Pico de Gallo
Yield: 2 servings
Ingredients: 10 oz Ground Turkey; 1 Onion; 2 tbsp Sour Cream; 1 unit Long Green Pepper; 1/4 cup Monterey Jack Cheese; 1 Tomato; 1 Lime; 6 Tortillas; 1 unit Tex-Mex Paste; 1 tbsp Southwest Spice Blend; 1/2 cup Mexican Cheese Blend; 4 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Turkey plus Green Pepper, Lime Crema & Pico de Gallo

By Recipe0 System

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. 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 all your toppings—think spiced pork and sautéed veggies, homemade pico de gallo, and tangy lime crema. Yep, it’s pretty safe to say these tostadas reign supremo.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Ground Turkey
1 Onion
2 tbsp Sour Cream
1 unit Long Green Pepper
1/4 cup Monterey Jack Cheese
1 Tomato
1 Lime
6 Tortillas
1 unit Tex-Mex Paste
1 tbsp Southwest Spice Blend
1/2 cup Mexican Cheese Blend
4 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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. Zest and quarter lime.
2

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 beef or turkey for pork.
3

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 1⁄4 cup water (1⁄3 cup for 4 servings). Simmer until thickened, 1-2 minutes. Season with pepper. Turn off heat; cover to keep warm.
4

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: Tortillas brown quickly—keep a close eye on them.
5

While tortillas toast, 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.
6

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 with any remaining lime wedges on the side.

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