Crispy Pork Tostadas with Poblano, Lime Crema &Amp; Pico De Gallo

If you love the flavors of tacos but crave the crunch of nachos, these tostadas are the perfect solution. We start by layering flour tortillas with two types of cheese and baking them until golden and crispy. Then we pile on spiced ground pork, sautéed vegetables, a fresh tomato pico de gallo and a silky lime crema. Every bite is a symphony of textures and tastes.

This recipe is all about building layers of flavor. The pork is seasoned with a southwest spice blend and Tex-Mex paste, while the poblano pepper adds a mild heat. The tangy crema and bright pico de gallo balance the richness of the cheese and meat. It’s a crowd-pleasing meal that comes together in under an hour.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Finely dice the onion. Cut the poblano pepper in half lengthwise, remove seeds and stem, then dice into small pieces. Dice the tomato into small cubes.
3. In a small bowl, combine the sour cream with a squeeze of lime juice (if available) and a pinch of salt to make the lime crema. Set aside.
4. In a separate bowl, mix the diced tomato with a pinch of salt and pepper to make a quick pico de gallo. Set aside.
5. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it apart, until browned, about 5-7 minutes. Season with salt and pepper. Stir in the Tex-Mex paste and southwest spice blend, then cook for 1 more minute. Transfer to a bowl.
6. In the same skillet, add the remaining 2 teaspoons of oil. Sauté the diced onion and poblano pepper until softened, about 4-5 minutes. Season with salt and pepper. Remove from heat.
7. Place the flour tortillas on the prepared baking sheet. Sprinkle the Monterey Jack and Mexican cheese blend evenly over the tortillas. Bake until the cheese is melted and the tortillas are crispy, about 8-10 minutes.
8. Top the crispy tortillas with the cooked pork, then the sautéed vegetables. Drizzle with lime crema and spoon over the pico de gallo. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas will work, but they may be smaller and crisp up differently. Adjust baking time as needed.

How do I store leftovers?

Store components separately in the fridge for up to 2 days. Reheat tortillas in the oven to restore crispiness.

Can I make this vegetarian?

Absolutely! Substitute the ground pork with black beans or a plant-based meat alternative.