Poblano Picadillo Tostadas

Serves: 6 – 8 |  20 Minute Prep Time |  20 Minutes to Cook

Picadillo is a comfort food for many Hispanic households, and growing up, mine was no exception. I loved the smell of my mother’s recipe, which included ground meat, onions, garlic, and potatoes. Maybe. My sister remembers peas also being in the mix, but I recall carrots and green beans. In any case, my Mami’s picadillo was a family favorite, and we enjoyed it with gusto over rice or in homemade corn tortillas.

But like with all of my mom’s recipes, I’ve made her picadillo just a bit healthier (sorry, mama) and spicier (not sorry!). My version includes ground turkey (chicken or beef also ok), sweet potatoes for a fiber and antioxidant boost, and roasted poblano peppers for that nice kick. And to switch things up a bit,  I serve this picadillo on tostadas for the perfect crunchy bite. But, it’s also great in a rice bowl or in tacos. Enjoy!

Instructions:

1. Preheat the oven to 400 degrees
2. Prep the poblano peppers- roast them directly directly on the stovetop or on a grill/grill pan until charred. Turn frequently so they char but stay firm tender. Place the peppers in a plastic bag to sweat, then remove the peel with your hands. Carefully cut a slit into the peeled pepper and remove the seeds; then chop into a medium dice.
3. Prep the tostadas – brush corn or almond flour tortillas with avocado or olive oil, salt and then bake at 400 for 3-5 min. Flip and bake for another 3-5 minutes until crispy like a chip on both sides.
4. Heat olive oil in a sauté pan on medium-low heat and add the diced onion. Cook, and allow to soften, about 5 minutes
5. Add ground turkey and spices and break up the meat. Cook for about 5 minutes over medium heat (turkey will not be cooked through yet).
6. Add 1 1/2 cups water (more if you want it a bit more soupy), the Better than Bouillon and bay leaves. Once you reach a rapid simmer, reduce the heat to low.
7. Cover for about 10 minutes, then add the diced sweet potato and poblanos and cover again until potatoes are cooked (about another 10 minutes)
8. Add 1/4 cup chopped cilantro and gently fold in.
9. Place on tostada, garnish with cilantro, avocado and a dash of salt.
10. Enjoy!