Total Time: 25 minutes
- 4 chicken cutlets
- salt and pepper
- olive oil
- 4 small (6″) flour tortillas
- 4 oz thinly sliced Spanish chorizo (cured sausage)
- 2 c Cheddar, grated
- sour cream
- cilantro leaves
Season the chicken cutlets with salt and pepper. Cook in olive oil over medium-high heat until golden; slice. Broil the tortillas until crisp; top with the chicken, Spanish chorizo, and Cheddar. Broil until cheese melts. Serve with sour cream and cilantro leaves.
Once again I cannot cook sausage links. That’s the big challenge, at least for me, with this recipe. Otherwise, it’s pretty easy and straight forward.
Another of Real Simple’s 10 Ideas for: Chicken Cutlets, the taste wasn’t anything to write home about though. It tasted pretty much as you’d expect it to – chicken with cheese and slightly spicy sausage. I wasn’t terribly impressed obviously, but my hubby really enjoyed them. Mostly because they are overloaded with all sorts of meat, I’m sure!
If I make it again, I’ll most likely add some sides, maybe some Spanish rice and/or a salad to give more variety instead of solely the tostada.