Crispy Pork Tostadas with Poblano, Pico De Gallo and Lime Crema

If you love the flavors of tacos but crave the crunch of nachos, these tostadas are the perfect solution. Crispy tortillas are topped with melty cheese, spiced ground pork, sautéed poblano and onion, fresh pico de gallo and a zesty lime crema. Each bite is a delightful mix of textures and bold, tangy flavors.

This recipe is all about layering simple ingredients to create something truly special. The tortillas are toasted until golden, then loaded with a savory pork mixture and finished with bright, fresh toppings. It’s a fun and satisfying meal that comes together quickly-perfect for a weeknight dinner or a casual gathering.

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Ingredients

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Halve, core and thinly slice poblano crosswise into strips. Halve and peel onion; thinly slice one half. Finely chop remaining half until you have 2 tablespoons. Dice tomato. Zest and quarter lime.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add ground pork and Southwest Spice Blend; cook, breaking up meat into pieces, until browned, 3-4 minutes. If there’s excess grease, carefully pour it out.
3. Add poblano and sliced onion to pan with pork. Cook, stirring, until veggies are tender and pork is cooked through, 5-7 minutes. Add Tex-Mex paste and ¼ cup water. Simmer until thickened, 1-2 minutes. Season with pepper. Turn off heat; cover to keep warm.
4. Meanwhile, drizzle tortillas with 1 tablespoon olive oil; 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. Toast on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. Keep a close eye on them as they brown quickly.
5. While tortillas toast, 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 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt.
6. Evenly sprinkle toasted tortillas with Mexican cheese blend and Monterey Jack cheese. Return to oven until cheese melts, 1-2 minutes. Divide cheesy tortillas between plates and top with pork mixture, pico de gallo and crema. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. They may be smaller and crisp up faster, so adjust toasting time accordingly.

What can I substitute for Tex-Mex paste?

You can use 2 tablespoons of tomato paste mixed with 1 teaspoon chili powder and a pinch of cumin as a substitute.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat tortillas in the oven to restore crispness.