Mexican Tostada Pizzas are so simple, so versatile and SO delicious.
Try my favorite version with Chorizo, poblano chili strips and goat cheese -or- experiment and create a signature Tostada Pizza of your very own.
Pre-cooked tostada shells are the only
necessary ingredient. The rest is entirely up to you! Bajablue Tostada ingredients:
Prep and cook:
1 pre-cooked Corn Tostada
2 Tablespoons cooked Chorizo Sausage
Roasted Poblano and Red pepper strips
Goat cheese to taste- crumbled
Roast Poblano and Red Chiles over your gas stovetop burner (or outside with a torch) until the skin is charred. Place the chile on a sheet of paper towel and rub the blackened skin off. Slice into thin strips. Discard the seed core. Set the sliced chiles aside.
Squeeze 3 oz. chorizo* from it's casing into a small skillet. Add 3 Tablespoons of water. Bring to a quick boil, reduce heat and simmer for 5-7 minutes. The chorizo should be somewhat dry after simmering. Add just enough water to give it a thick, saucy consistency. Keep warm.
Place a medium skillet over medium-high heat. Add the Tostada and heat it for one minute. Turn the shell over and spoon on the chorizo "sauce", the goat cheese and roasted chiles. Cook 1 minute more, then reduce the heat to low. Cook 2 more minutes or until the cheese has softened. Use a spatula and move the Tostada Pizza to a plate.
Allow it to cool for a minute or 2... then serve or devour! ;-P~
*There may be leftover chorizo making this single serving, but why resist the overwhelming urge to make another? ;-)Enjoy!