Lunch: Southwestern Chorizo Toastada Bites Recipe

Ingredients

3-4 large flour tortilla, extra-thin burrito size
5 to 6 ounces chorizo, 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 large Eggland's Best® eggs (large)
1/4 cup sour cream

Instructions

Pre-heat oven to 375F.
Spray a mini-muffin pan with cooking spray. Set aside.
In a medium skillet over medium-high heat, saute chorizo for about 2 minutes, or until slightly browned. Add corn, beans, and chipotle sauce, sauteing for another minute. Set aside to cool.
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.
Add beaten eggs, 1/2 cup cheese and green onions, reserving 2 tablespoons for topping, to cooled sauteed mixture. Combine well.
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.
Remove from oven and cool slightly. Top each cup with sour cream and remaining cheese and green onion before serving.

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