Main Dish

Chicken and Chorizo Tostada

Chicken and Chorizo Tostada with sour cream and cilantro

Total Time: 25 minutes
Serves 4

  • 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.

Chicken cutlets coming along just fine . . .
. . . the chorizo, not so much . . .
. . . and still struggling with it even after cutting it up to try to help it cook faster.

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.

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