Tofu Tostadas Supremas

🥘 Ingredients

• Mexican cheese blend
  1 c
• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  2 tbsp
• Tex-Mex paste
  2 unit
• flour tortillas
  12 unit
• lime
  2 unit
• long green pepper
  2 unit
• olive oil
• onion
  1 unit
• sour cream
  3 tbsp
• tomato
  2 unit
• water

🍳 Cookware

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

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, core, and thinly slice long green pepper crosswise into strips. Halve and peel onion ; thinly slice one half. Finely chop remaining half until you have 2 TBSP. (For 4 servings, thinly slice both onion halves; finely chop a few slices until you have 3 TBSP.) Dice tomato . Zest and quarter lime .

   long green pepper: 2 unit, onion: 1 unit, tomato: 2 unit, lime: 2 unit
2. 

   2

   Heat a large 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.

   olive oil, Southwest Spice Blend: 2 tbsp
3. 

   3

   Add green pepper and sliced onion to pan with pork. Cook, stirring occasionally, until veggies are tender and pork is cooked through, 5-7 minutes. Add Tex-Mex paste and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until thickened, 1-2 minutes. Season with pepper. Cover to keep warm.

   Tex-Mex paste: 2 unit, water
4. 

   4

   While pork mixture cooks, drizzle flour tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat both sides. 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 two 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.

   flour tortillas: 12 unit, olive oil
5. 

   5

   Meanwhile, 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.

   sour cream: 3 tbsp, water
6. 

   6

   Remove baking sheet with toasted tortillas from oven; carefully sprinkle with Mexican cheese blend and Monterey Jack cheese . Return to oven and bake until cheese melts, 1-2 minutes. Divide cheesy tortillas between plates and top with pork mixture and pico de gallo. Drizzle with crema. Serve tostadas with any remaining lime wedges on the side.

   Mexican cheese blend: 1 c, Monterey Jack cheese: ½ cup