Breakfast Tostadas

I have been dreaming about these tostadas for weeks. (Actually, I’ve been dreaming about falling down the aisle in my wedding dress for weeks, but that’s a different story.)
Have I mentioned it’s a week away? Whoa.
Back to the Tostadas.
It all starts with this Chipotle Chili Peppers in Adobo Sauce. (Chipotle Chili- whaaa?) I know. Well since I went on and on about how hard this was to find in my last post, I took a picture of it for you today.
That tiny little can packs a punch.
You know how sometimes I outdo myself, and sometimes I crash and burn? Well, this is definitely one of the “outdo myself” recipes. (Kind of like my fav flatbread.) The subtle spiciness of the Rotel and chicken sausage coupled with a fresh, oozy egg makes this a breakfast you really can’t get enough of.
Seriously. I ate two.
I would highly recommend this for a lazy Sunday or group breakfast. They’re fairly easy to make (although there’s some assembly involved) and present themselves very nicely. It’s kind of one of those things you can’t wait to make messy as soon as it hits your plate. And as soon as you break those yolks, these Tostadas do just that.
I topped with extra Cholula because, let’s face it, I’m a spicy fanatic, but you can skip it if you’re more of the mild type. You could also use regular chicken sausage vs. jalepeno if you’d like.
Overall, definitely something I will be making again. 

Breakfast Tostadas 

Makes 4


2 Tablespoons Chipotle Chili Peppers in Adobo Sauce
3 Jalepeno Chicken Sausages, diced
1/2 can Rotel
2 Tablespoons fresh chopped cilantro
1 cup refried beans
3/4 cup shredded colby-jack cheese
4 Tostadas
Chopped green onions and Cholula hot sauce for topping


Preheat oven to 425 degrees F.
Spray a medium-sized skillet with nonstick spray. Saute chicken sausage over medium heat for 1-2 minutes. Add cilantro, chipotle chili peppers in adobo sauce and Rotel, mix together and saute for an additional 1-2 minutes. Add cilantro, saute for 1 minute, set aside.
Place the refried beans in a bowl, and microwave for 30-60 seconds or until warm. (This helps the beans become a bit more malleable to avoid you breaking a tostada as you smear them on.)
Spray a nonstick baking sheet with nonstick spray. Delicately place 4 tostadas on the sheet and smear a healthy layer of refried beans over each. Top each with about a 1/4 cup of chicken sausage mixture and then with a sprinkle of cheese, dividing the cheese and chicken sausage mixture evenly among the four. Bake for 8-10 minutes or until cheese is melted.
While Tostadas are baking, prepare four eggs over-easy with the yolks still runny. (I like to add a bit of water to the skillet and keep them covered.) Once Tostadas are done, top each with an over-easy egg, a few chopped scallions and a sprinkle of Cholula hot sauce (if desired). Break those yolks and dig in.

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