Cheesy Turkey & Green Pepper Tostadas

🥘 Ingredients

• chicken stock concentrate
  1 unit
• chili powder
  1 tsp
• cilantro
  ½ cup
• flour tortillas
  2
• ground turkey
  12 oz
• hot sauce
  1 unit
• lime
  1
• long green pepper
  2
• mexican cheese blend
  1 c
• olive oil
  2 tbsp
• red onion
  1
• smoky red pepper crema
  2 tbsp
• southwest spice blend
  1 tbsp
• tomato
  1

1. 

   1

   red onion ground turkey chicken stock concentrate smoky red pepper crema long green pepper chili powder tomato lime flour tortillas southwest spice blend cilantro mexican cheese blend hot sauce olive oil

   red onion: 1, ground turkey: 12 oz, chicken stock concentrate: 1 unit, smoky red pepper crema: 2 tbsp, long green pepper: 2, chili powder: 1 tsp, tomato: 1, lime: 1, flour tortillas: 2, southwest spice blend: 1 tbsp, cilantro: ½ cup, mexican cheese blend: 1 c, hot sauce: 1 unit, olive oil: 2 tbsp
2. 

   2

   Adjust oven rack to top position and preheat to 450 degrees. Wash and dry all produce.
3. 

   3

   In a small bowl, combine chopped red onion, diced tomato, chopped cilantro, juice from half the lime, and a pinch of salt and pepper. Set aside.
4. 

   4

   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 ⏱️ 5 minutes . Stir in chicken stock concentrate and cook until absorbed.
5. 

   5

   In the same pan, heat another drizzle of olive oil over medium-high heat. Add sliced red onion and long green pepper. Cook, stirring occasionally, until browned and tender ⏱️ 6 minutes . Season with chili powder, salt, and pepper.
6. 

   6

   Meanwhile, drizzle flour tortillas with remaining olive oil and rub to coat. Arrange on a baking sheet in a single layer. Gently prick each tortilla a few times with a fork. Bake until crisp and golden ⏱️ 5 minutes .
7. 7

   Divide flour tortillas between plates. Sprinkle evenly with mexican cheese blend. Top with ground turkey and long green pepper mixture, pico de gallo, and smoky red pepper crema. Drizzle with hot sauce to taste. Serve with remaining lime wedges on the side.