Cheesy Turkey & Green Pepper Tostadas

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• black pepper
• chicken stock concentrate
  2
• chili powder
  2 tsp
• cilantro
  ½ oz
• flour tortillas
  12
• ground turkey
  20 oz
• hot sauce
  2 tsp
• lime
  2
• long green pepper
  2
• mexican cheese blend
  1 c
• olive oil
• red onion
  1
• salt
• smoky red pepper crema
  1/2 c
• tomato
  2
• water
  ¼ cup

🍳 Cookware

• small bowl
• large pan
• baking sheet

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Halve, peel, and thinly slice half the red onion ; finely chop remaining half until you have 2 TBSP (for 4 servings, thinly slice whole onion; finely chop a few slices until you have 3 TBSP). Dice tomato . Roughly chop cilantro . Quarter lime . Halve, core, and thinly slice long green pepper into strips.

   red onion: 1, tomato: 2, cilantro: ½ oz, lime: 2, long green pepper: 2
2. 

   2

   In a small bowl , combine the chopped onion, diced tomato, chopped cilantro, juice from half the lime, and a pinch of salt and black pepper .

   salt, black pepper
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add ground turkey ; season with Southwest Spice Blend , salt, and pepper. Cook, stirring occasionally, until browned and cooked through, ⏱️ 4-6 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   olive oil, ground turkey: 20 oz, Southwest Spice Blend: 2 tbsp
4. 

   4

   Heat a drizzle of oil in the same pan over medium-high heat. Add the sliced onion and long green pepper. Cook, stirring occasionally, until browned and tender, ⏱️ 5-7 minutes . Season with chili powder , salt, and pepper. Stir in the cooked turkey, chicken stock concentrate , and water . Cook until mixture is thickened and saucy, ⏱️ 1-2 minutes . TIP: If mixture seems dry, add another splash of water.

   chili powder: 2 tsp, chicken stock concentrate: 2, water: ¼ cup
5. 

   5

   Meanwhile, drizzle flour 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 (for 4, divide between 2 baking sheets). Gently prick each tortilla in a few places with a fork. Toast on top rack, carefully flipping tortillas halfway through, until lightly golden, ⏱️ 4-5 minutes per side. (For 4, toast on top and middle racks, flipping tortillas and swapping rack positions halfway through toasting.) TIP: Watch carefully to avoid burning.

   flour tortillas: 12
6. 

   6

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

   mexican cheese blend: 1 c, smoky red pepper crema: 1/2 c, hot sauce: 2 tsp