Lunch is served, Tostada Bites 6'16

Tostada Bite Salad

We were in the mood for some South West Mexican food for lunch. CC adapted an Eggland appetizer recipe for Totsada Bites  to lunch size portions and served them on a bed of crunchy lettuce greens .  Fast, easy,  and very tasty.

Straight out of the oven

Here's the recipe if you want to try it:

SW Tostada Bites

Prep Time 10 min, Cook Time 25 min

INGREDIENTS

· -4 GF corn tortilla, extra-thin taco size

· 5-6 oz. chorizo, case removed ( You can use other ground meats but

· 1/2 cup corn kernels, fresh or frozen

· 1/2 cup black beans

· 2 tablespoons chipotle sauce ( I used Pace Salsa instead of Chipoltle and added cumin and lime seasoning to eggs)

· 3/4 cup cheddar cheese, divided

· 1/2 cup green onion, thinly sliced, divided

· 4 large eggs (I used 3 jumbo)

· 1/4 cup sour cream

· 1/2/ tsp salt
·
· PREPARATION

· Pre-heat oven to 375F.

· Spray a cup cake or 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.

· Make 4 cuts ( on the top and bottom and each side opposite each other) from the outside edge inward, leaving about 2 inches of the cente runcut. Press tortilla rounds into4 glass or tin cup cake cups, folding cut edges over one another to create a cup, and set aside.

· Add beaten eggs, 1/2 cup cheese and green onions, salt and cumin reserving 2 tablespoons for topping, to cooled sautéed mixture. Combine well.

· Fill each tortilla cup with 1 tablespoon of egg mixture. Bake for 25 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.