These bites are packed with chipotle sauce. black beans, chorizo and all your favorite southwestern flavors. Recipe provided by Eggland's Best®.
- 3-4 large flour tortilla, extra-thin burrito size
- 5 to 6 ounces chorizo, 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 large Eggland's Best® eggs (large)
- 1/4 cup sour cream
- Pre-heat oven to 375F.
- Spray a mini-muffin pan with cooking spray. Set aside.
- In a medium skillet over medium-high heat, saute chorizo for about 2 minutes, or until slightly browned. Add corn, beans, and chipotle sauce, sauteing 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 sauteed 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. Yield: 24 servings
Originally published as Southwestern Chorizo Toastada Bites in Eggland's Best 2015
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