Introduction: Chorizo, Goat Cheese and Poblano Tostadas
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About: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. Rattlesnake hunting the desert in Spring; these are are a few of my favorites things. When the wind flies, when the p…
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:
1 serving:
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!
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:
1 serving:
- 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!
