Tostadas With Sweet And Hot Peppers And Eggs Recipes

13 BEST TOSTADAS FOR MEXICAN FOOD LOVERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tostada recipe in 30 minutes or less!

15-MINUTE BEAN, EGG AND AVOCADO TOSTADAS

Steps:

• Position an oven rack to the center of the oven and preheat the broiler. Meanwhile, coat 8 cups of the muffin tin generously with cooking spray. Crack an egg into each, sprinkle with salt and broil until the tops are golden brown and the egg whites are set but the yolks are still runny, 4 to 5 minutes (a small knife inserted into the egg helps to check doneness). Remove the muffin tin from the oven and set aside.
• While the eggs are cooking, put the refried beans in a small bowl, cover and microwave until hot, about 2 minutes. Dice the avocado. Slice the roasted red peppers into strips.
• Arrange 2 tostadas on each of 4 plates. Spoon and spread some of the beans on each tostada. Use a small off-set spatula or spoon to scoop out the eggs from the muffin tin and place one, browned-side down, on top of each tostada. Spoon salsa verde over each egg and top with roasted pepper, avocado and cheese.

TOSTADAS WITH SWEET AND HOT PEPPERS AND EGGS

Steps:

• Heat the oil over medium heat in a large nonstick skillet and add the onion or scallions. Cook, stirring, until tender, about 5 minutes for onion, 2 to 3 for scallions, and add the peppers, chili and garlic. Stir together until the garlic begins to smell fragrant, about 30 seconds, and add salt to taste. Continue to cook, stirring often, until the peppers are quite soft, about 8 minutes. Add the tomatoes and cook, stirring often, until the tomatoes have cooked down and are no longer watery, 8 to 10 minutes.
• Beat the eggs in a bowl, season with salt and pepper, and add to the pepper mixture. Stir in the cilantro and cook, stirring over low heat, until the eggs are just set but still creamy. Remove from the heat and spoon onto the toasted tortillas. Top with shredded cabbage or lettuce, sprinkle with cheese if desired and serve.

BREAKFAST TOSTADAS

Steps:

• Over medium heat, cook peppers and chicken sausage until peppers are cooked through.
• Add eggs, spinach, salt, and pepper and scramble until eggs are fully cooked.
• Top tostada shells with eggs and cheddar cheese.
• Broil for 3-5 minutes or until cheese is fully melted.
• Top with salsa if desired.

SCRAMBLED PEPPERS AND EGGS

Steps:

• Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
• Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
• Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.

TOSTADAS WITH EGGS, BLACK BEANS, AND CHORIZO

Steps:

• Preheat oven to 300°F. Fry chorizo in medium skillet over medium-high heat until meat is cooked through and fat is rendered, about 10 minutes. Drain off all fat from skillet. Add beans to chorizo and stir until heated through, about 2 minutes. Remove from heat; cover to keep warm. Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté until onion is soft, about 4 minutes. Arrange tostadas on baking sheet. Spread 1/3 cup bean-chorizo mixture on each tostada. Top with onion. Place in oven to keep warm.
• Heat remaining 2 tablespoons oil in same skillet over high heat. Drop in eggs 1 at a time. Fry over medium-high heat until whites are firm but yolks are still tender, about 1 minute per side. Using metal spatula, place 1 egg on each tostada; top with salsa, avocado, and cheese.

SHEET-PAN TOSTADAS WITH BLACK BEANS AND PEPPERS

Steps:

• Heat oven to 400 degrees and arrange racks in the top and bottom thirds of oven. On a rimmed sheet pan, toss together peppers, onion, 1/4 cup oil, 1/2 teaspoon salt and sage, then spread vegetables out in an even layer. Top with thyme sprigs, and roast on the top rack until tender and lightly browned, 35 to 45 minutes, tossing every 15 minutes or so.
• On a separate rimmed sheet pan, toss together beans, tomatoes, 1/4 cup oil, chipotle chile and sauce, garlic, oregano, 1/2 teaspoon cumin and salt to taste. Roast on the bottom rack, stirring every 10 minutes, until juices have thickened, 25 to 35 minutes.
• Brush tortillas on both sides with oil, then arrange in an even layer on a third rimmed baking sheet (it's O.K. if the tortillas overlap slightly). Bake until crisp, about 5 to 7 minutes. Immediately sprinkle with salt while they are still hot.
• To make the cumin salt, grate the zest from the lime. In a small bowl, stir together lime zest, 1 1/2 teaspoons salt, and remaining 1/4 teaspoon cumin. Cut naked lime into wedges.
• To serve, top tortillas with beans, peppers, avocado, queso fresco (if desired), cilantro and a squeeze of lime from the wedges. Let people sprinkle on lime-cumin salt to taste.