Cheesy Turkey & Poblano Tostadas

🥘 Ingredients

• black pepper
• chicken stock concentrate
  1 unit
• chili powder
  1 tsp
• cilantro
  1 oz
• flour tortillas
  4 unit
• ground turkey
  20 oz
• hot sauce
  1 tsp
• lemon
  2 unit
• long green pepper
  1 unit
• mexican cheese blend
  1 c
• red onion
  1 unit
• salt
  3 tsp
• smoked paprika
  2 tsp
• sour cream
  4 tbsp
• southwest spice blend
  1 tbsp
• tomato
  1 unit

🍳 Cookware

• small bowl
• 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 and peel red onion ; thinly slice one half. Finely chop remaining onion until you have 2 TBSP. (For 4, thinly slice whole onion; finely chop a few slices until you have 3 TBSP). Dice tomato . Roughly chop cilantro . Quarter lemon . Halve, core, and thinly slice long green pepper into strips.

   red onion: 1 unit, tomato: 1 unit, cilantro: 1 oz, lemon: 2 unit, long green 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 . In a small bowl , combine smoked paprika and sour cream . Add a pinch of salt and black pepper to taste.

   salt: 1 tsp, black pepper, smoked paprika: 2 tsp, sour cream: 4 tbsp, salt: 1 tsp, black pepper
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add ground turkey and southwest spice blend ; cook, breaking up meat into pieces, until browned, ⏱️ 4 minutes (it'll finish cooking in the next step). Turn off heat; transfer to a plate. Wipe out pan.

   ground turkey: 20 oz, southwest spice blend: 1 tbsp
4. 

   4

   Heat a drizzle of oil in pan used for turkey over medium-high heat. Add sliced onion and poblano. Cook, stirring occasionally, until browned and tender, ⏱️ 5 minutes . Season with chili powder , salt , and black pepper . Return turkey to pan; stir to combine. Stir in chicken stock concentrate and ¼ cup water (½ cup for 4 servings). Cook until mixture is thickened and saucy, ⏱️ 1 minutes . TIP: If mixture seems dry, add another splash of water.

   chili powder: 1 tsp, salt: 1 tsp, black pepper, chicken stock concentrate: 1 unit
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. Gently prick each tortilla in a few places with a fork. (For 4, divide between 2 baking sheets; toast on top and middle racks, flipping tortillas and swapping baking sheet positions halfway through toasting.) Toast on top rack, carefully flipping tortillas halfway through, until lightly golden, ⏱️ 4 minutes per side. TIP: Watch carefully to avoid burning.

   flour tortillas: 4 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: 1 c, hot sauce: 1 tsp