Cheesy Turkey & Poblano Tostadas: Pico de Gallo & Smoky Crema

🥘 Ingredients

• black pepper
  1 tsp
• chicken stock concentrate
  1 unit
• chili powder
  1 tsp
• cilantro
  1 unit
• flour tortillas
  2 unit
• ground turkey
  1 unit
• hot sauce
  1 tbsp
• lemon
  1 unit
• mexican cheese blend
  ½ cup
• olive oil
  1 tbsp
• poblano pepper
  1 unit
• red onion
  1 unit
• salt
  1 tsp
• smoked paprika
  1 tsp
• sour cream
  2 tbsp
• southwest spice blend
  1 tsp
• tomato
  1 unit
• water
  ¼ cup

🍳 Cookware

• oven
• small bowl
• small bowl
• large pan
• baking sheet

1. 

   1

   Adjust oven rack to top position and preheat oven to 450°F. Wash and dry all produce. Halve and peel red onion ; thinly slice one half. Finely chop remaining onion until you have 2 tbsp. Dice tomato . Roughly chop cilantro . Quarter lemon . Halve, core, and thinly slice poblano pepper into strips.

   red onion: 1 unit, tomato: 1 unit, cilantro: 1 unit, lemon: 1 unit, poblano pepper: 1 unit
2. 

   2

   In a small bowl , combine chopped onion, tomato, cilantro, juice from half the lemon, and a pinch of salt and black pepper . Set aside as pico de gallo. In another small bowl , combine smoked paprika and sour cream . Season with a pinch of salt and pepper, then stir until smooth.

   salt: 1 tsp, black pepper: 1 tsp, smoked paprika: 1 tsp, sour cream: 2 tbsp
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add ground turkey and southwest spice blend ; cook, breaking meat into pieces, until browned ⏱️ 4 minutes . Turn off heat; transfer turkey to a plate. Wipe out pan.

   olive oil: 1 tbsp, ground turkey: 1 unit, southwest spice blend: 1 tsp
4. 

   4

   Heat a drizzle of oil in the same pan over medium-high heat. Add sliced onion and poblano. Cook, stirring occasionally, until browned and tender ⏱️ 6 minutes . Season with chili powder , salt, and pepper. Return turkey to pan; stir to combine. Stir in chicken stock concentrate and ¼ cup water . Cook until mixture is thickened and saucy ⏱️ 2 minutes . If dry, add another splash of water.

   chili powder: 1 tsp, chicken stock concentrate: 1 unit, water: ¼ cup
5. 

   5

   Meanwhile, drizzle flour tortillas with 1 tbsp oil; brush or rub to coat evenly. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. Toast on top rack, carefully flipping halfway through, until lightly golden ⏱️ 4 minutes per side. Watch carefully to avoid burning.

   flour tortillas: 2 unit
6. 

   6

   Divide tortillas between plates; evenly sprinkle with mexican cheese blend . Top with turkey mixture, pico de gallo, and smoky crema. Drizzle with hot sauce to taste. Serve with remaining lemon wedges on the side.

   mexican cheese blend: ½ cup, hot sauce: 1 tbsp