Before we get into corn tortillas, may I just remind you all that I've got a giveaway going on??? Click here to enter to win a $40 gift certificate to CSN Stores. You have until November 30 to enter.
And now back to our regularly scheduled programming:
Earlier this year I did a post on uses for corn tortillas. Well, once again we have a package of corn tortillas in our fridge that must be eaten! I don't even remember why we bought them in the first place. Tacos maybe? Anyway, after making myself a chicken salad wrap and a turkey wrap, I found a new recipe that utilizes corn tortillas. Breakfast Tostada. The recipe was first posted on Yum Sugar and involves eggs, a corn tortilla, pork sausage, avocado, and other goodies. You can stick to the recipe as is, leave out a few items (I left out tomato - uck) or add in other ingredients. It's very versatile and really takes no time at all to make.
Here is my adapted version:
1 corn tortilla
olive oil
1/2-inch-thick slice of ripe avocado, mashed (I found it so hard to mash the avocado)
1 oz. (about the size of a 1-inch meatball) of pork breakfast sausage (Jimmy Dean is gluten-free)
1/2 cup spinach leaves (and now we have lots of spinach left over...)
chili powder
about 2 eggs, scrambled
salt and pepper
1. Heat a large skillet over medium-high heat.
2. Rub a few drops of olive oil onto both sides of the tortilla. Toast the tortilla in the hot skillet until lightly browned and crispy on both sides. Set tortilla on a plate.
3. Crumble pork sausage into the hot skillet and stir around until nicely browned, about 3 minutes. Add spinach, a sprinkle of salt, and a dash of chili powder and stir until spinach is wilted. Remove pan from heat.
4. Spread avocado on tortilla, then top with the spinach mixture.
5. Return pan to heat. Add a few drops of olive oil if there is no fat in the pan, then crack egg into the pan. Sprinkle egg with a little salt and pepper and scramble. Place scrambled eggs on top of tortilla and serve immediately.
I didn't get a picture of this because the night I made it, my bus was late coming home so we were really hungry by the time our tostadas were ready. We both really liked them, too. You can eat them with a knife and fork or try to wrap them up and eat them with your hands. Either way, they are yummy.
Happy Saturday!
And now back to our regularly scheduled programming:
Earlier this year I did a post on uses for corn tortillas. Well, once again we have a package of corn tortillas in our fridge that must be eaten! I don't even remember why we bought them in the first place. Tacos maybe? Anyway, after making myself a chicken salad wrap and a turkey wrap, I found a new recipe that utilizes corn tortillas. Breakfast Tostada. The recipe was first posted on Yum Sugar and involves eggs, a corn tortilla, pork sausage, avocado, and other goodies. You can stick to the recipe as is, leave out a few items (I left out tomato - uck) or add in other ingredients. It's very versatile and really takes no time at all to make.
Here is my adapted version:
1 corn tortilla
olive oil
1/2-inch-thick slice of ripe avocado, mashed (I found it so hard to mash the avocado)
1 oz. (about the size of a 1-inch meatball) of pork breakfast sausage (Jimmy Dean is gluten-free)
1/2 cup spinach leaves (and now we have lots of spinach left over...)
chili powder
about 2 eggs, scrambled
salt and pepper
1. Heat a large skillet over medium-high heat.
2. Rub a few drops of olive oil onto both sides of the tortilla. Toast the tortilla in the hot skillet until lightly browned and crispy on both sides. Set tortilla on a plate.
3. Crumble pork sausage into the hot skillet and stir around until nicely browned, about 3 minutes. Add spinach, a sprinkle of salt, and a dash of chili powder and stir until spinach is wilted. Remove pan from heat.
4. Spread avocado on tortilla, then top with the spinach mixture.
5. Return pan to heat. Add a few drops of olive oil if there is no fat in the pan, then crack egg into the pan. Sprinkle egg with a little salt and pepper and scramble. Place scrambled eggs on top of tortilla and serve immediately.
I didn't get a picture of this because the night I made it, my bus was late coming home so we were really hungry by the time our tostadas were ready. We both really liked them, too. You can eat them with a knife and fork or try to wrap them up and eat them with your hands. Either way, they are yummy.
Happy Saturday!
Sounds yummy!
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