Ingredients

Directions

1. Adjust rack to top and middle positions and preheat oven to 450 degrees
2. Thinly slice the onion, then finely chop enough to make 3 TBSP
3. Heat a drizzle of olive oil in a large pan over medium heat
4. Add pork and Southwest spice. Cook, breaking up meat into pieces, until browned (3-4 minutes)
5. Carefully remove excess grease
6. Add Poblano and sliced onion to pan with pork. Cook, stirring, until veggies are tender and pork is cooked through (5-7 minutes)
7. Add Tex-Mex paste and 1/3 cup water; Simmer until thickened (1-2 minutes)
8. Season with pepper
9. Turn off heat and cover to keep warm
10. Drizzle tortillas with 2 TBSP of olive oil; brush or rub to coat all over
11. Arrange coated tortillas on a baking sheet (or two) in a single layer
12. Gently prick each tortilla in a few places with a fork
13. Toast in the oven on top rack, flipping halfway through, until lightly golden (3-4 minutes per side) **WATCH CLOSELY**
14. Combine diced tomatoes, chopped onion, juice from half a lime, and a pinch of salt and pepper in a small bowl
15. In a separate bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest.
16. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency
17. Season with salt
18. Evenly sprinkle warm tortillas with Mexican cheese
19. Divide cheesy tortillas between plates and top tortillas with pork mixture, pico de gallo, and drizzle crema on top. Serve with remaining lime wedges.