Chipotle Breakfast Tostadas
They say breakfast is the most important tostada of the day. Actually, we’re the only ones saying that, but we strongly believe it.
Ingredients
Serves 4
- 2 links chorizo, removed from casing
- 2 cups frozen diced potato with onion and green pepper, thawed
- 1 cup Ortega Traditional Refried Beans
- 4 tablespoons Ortega Chipotle Aioli Sauce, divided (plus additional for serving)
- 4 large eggs
- 4 Ortega Homestyle Tostada Shells, warmed
- Chopped green onion and pico de gallo for serving
Used in this recipe
Directions
- Cook chorizo over medium heat in large nonstick skillet until browned. Remove from skillet, leaving any grease in the skillet.
- Add diced potatoes to skillet and cook over medium-high heat until potatoes are golden brown.
- Return chorizo to skillet and stir in 2 tablespoons Ortega Chipotle Aioli Sauce. Cook 2 minutes or until heated through. Remove and keep warm.
- Meanwhile, combine Ortega Traditional Refried Beanswith 2 tablespoons Ortega Chipotle Aioli Sauce. Heat in microwave or stovetop.
- In same skillet, cook eggs 3 to 4 minutes, or until the whites are set and the edges are fully cooked.
- Place an Ortega Homestyle Tostada Shellon each plate. Top each tostada with beans, chorizo hash and an egg. Drizzle with additional Ortega Chipotle Aioli Sauce. Garnish with green onion and serve with pico de gallo if desired.
