Southwestern Chorizo Tostada Bites

Sponsor recipe courtesy of Eggland’s Best®

• Ready In: 25 mins
• Yields: 24

Ingredients

• 3 -4  large flour tortillas, extra-thin burrito size
• 5 -6  ounces chorizo sausage, 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  Eggland’s Best eggs (large)
• 1⁄4 cup sour cream

Directions

1. Pre-heat oven to 375°F.
2. Spray a mini-muffin pan with cooking spray. Set aside.
3. 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.
4. 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.
5. Add beaten eggs, 1/2 cup cheese and green onions, reserving 2 tablespoons for topping, to cooled sautéed mixture. Combine well.
6. 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.
7. Remove from oven and cool slightly. Top each cup with sour cream and remaining cheese and green onion before serving.