Chorizo and Artichoke Heart Tostadas


prep 0:15       total 0:25


4 servings



1/2 lb. chorizo sausage, diced
1 roasted red pepper, diced (I use jarred)
8 to 10 marinated artichoke hearts, drained and diced
4 6-inch corn tortillas, warmed
3 cloves garlic, minced
3 cups grated cheese (I use a mexican blend)
2 scallions, sliced thinly (I've also used shallots, thinly sliced)
1 tomato, diced
Fresh cilantro, chopped for garnish
Sour cream (optional)


Heat a skillet, then add the chorizo and saute until browned. Place the tortillas on a baking sheet. Divide the chorizo and artichoke hearts between the 4 tortillas. Divide between the 4 tortillas: the garlic, the roasted red pepper, the cheese, and finally the scallions (or shallots). Place them under a heated broiler and broil until the cheese melts and starts to sizzle. Remove from broiler, and sprinkle with tomato and cilantro. Dollop with sour cream if using, then serve hot.

Author's Comments

These are wonderful! The ingredients are just perfect and the flavors blend so well. Very easy to make, and delicious. From Easy Meals, Mexican.

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