Southwestern Chorizo Tostada Bites
photo by Egglands Best
- Ready In:
- 25mins
- Ingredients:
- 9
ingredients
- 3 -4 large flour tortillas, extra-thin burrito size
- 5 -6 ounces chorizo sausage, case removed
- 1⁄2 cup corn (kernels, fresh or frozen)
- 1⁄2 cup black beans
- 2 tablespoons chipotle sauce
- 3⁄4 cup cheddar cheese, divided
- 1⁄2 cup green onion, thinly sliced, divided
- 4 Eggland’s Best eggs (large)
- 1⁄4 cup sour cream
directions
- Pre-heat oven to 375°F.
- Spray a mini-muffin pan with cooking spray. Set aside.
- In a medium skillet over medium-high heat, sauté chorizo for about 2 minutes, or until slightly browned. Add corn, beans, and chipotle sauce, sautéing for another minute. Set aside to cool.
- Cut tortilla into 24 circles using a 3-inch round cookie or biscuit cutter. Press tortilla rounds into muffin pans to create a cup, and set aside.
- Add beaten eggs, 1/2 cup cheese and green onions, reserving 2 tablespoons for topping, to cooled sautéed mixture. Combine well.
- Fill each tortilla cup with 1 tablespoon of egg mixture. Bake for 15 minutes in pre-heated oven, or until eggs are set and golden on top.
- Remove from oven and cool slightly. Top each cup with sour cream and remaining cheese and green onion before serving.
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RECIPE SUBMITTED BY
Egglands Best
United States