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- Main Components:
- 4 corn tostadas
- 8 oz chorizo sausage, casing removed
- 1 cup canned chickpeas, drained and rinsed
- 1 cup cooked rotisserie chicken, shredded
- 1 cup mixed vegetables (e.g., bell peppers and onions), chopped
- Garnish and Toppings:
- 1/2 cup shredded cheese (e.g., cheddar or Monterey Jack)
- 1 avocado, pitted and peeled
- 1/4 cup Greek yogurt
- 1 lime, juiced
- 1/4 cup cilantro leaves, chopped
- 1 cup cabbage, finely shredded
- 1 carrot, shredded
- Salsa, to taste
- Optional: sliced chili for heat
1. Prepare the Avocado Yogurt Cream:
- In a bowl, mash the avocado with a fork.
- Mix in the Greek yogurt, lime juice, and a pinch of salt until smooth.
- Stir in half of the chopped cilantro. Set aside.
2. Cook the Chorizo Mixture:
- Heat a large skillet over medium-high heat.
- Add the chorizo and cook until browned and crumbly, about 5 minutes.
- Add chickpeas, shredded rotisserie chicken, and mixed vegetables to the skillet.
- Cook for an additional 5 minutes, stirring occasionally, until vegetables are tender.
3. Assemble the Tostadas:
- Preheat another pan over medium heat. Place each corn tostada in the pan for 1-2 minutes until it's warm and slightly crispy.
- Evenly divide the chorizo and chickpea mixture among the four tostadas.
- Top each with shredded cheese.
4. Garnish and Serve:
- Add a generous dollop of avocado yogurt cream to each tostada.
- Garnish with shredded cabbage, carrots, and salsa.
- Sprinkle with remaining chopped cilantro and optional sliced chili if desired.
- Preparation Time: PT15M
15 minutes
- Cooking Time: PT20M
20 minutes
- PT35M
35 minutes
- Dinner
- Chorizo
- Chickpea
- Avocado
- Tostadas
- Cilantro
- Yogurt
- Dinner Recipe
- Quick Dinner
- Pan Fry
- Mexican Tostadas
- Feeds 4 adults
- Total: 2060 calories
#ChorizoTostadas #ChickpeaRecipe #AvocadoYogurt #DinnerIdeas #MexicanCuisine
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Chorizo and Chickpea Tostadas with Avocado Yogurt Cream
Ingredients
- Main Components:
- 4 corn tostadas
- 8 oz chorizo sausage, casing removed
- 1 cup canned chickpeas, drained and rinsed
- 1 cup cooked rotisserie chicken, shredded
- 1 cup mixed vegetables (e.g., bell peppers and onions), chopped
- Garnish and Toppings:
- 1/2 cup shredded cheese (e.g., cheddar or Monterey Jack)
- 1 avocado, pitted and peeled
- 1/4 cup Greek yogurt
- 1 lime, juiced
- 1/4 cup cilantro leaves, chopped
- 1 cup cabbage, finely shredded
- 1 carrot, shredded
- Salsa, to taste
- Optional: sliced chili for heat
Instructions
1. Prepare the Avocado Yogurt Cream:
- In a bowl, mash the avocado with a fork.
- Mix in the Greek yogurt, lime juice, and a pinch of salt until smooth.
- Stir in half of the chopped cilantro. Set aside.
2. Cook the Chorizo Mixture:
- Heat a large skillet over medium-high heat.
- Add the chorizo and cook until browned and crumbly, about 5 minutes.
- Add chickpeas, shredded rotisserie chicken, and mixed vegetables to the skillet.
- Cook for an additional 5 minutes, stirring occasionally, until vegetables are tender.
3. Assemble the Tostadas:
- Preheat another pan over medium heat. Place each corn tostada in the pan for 1-2 minutes until it's warm and slightly crispy.
- Evenly divide the chorizo and chickpea mixture among the four tostadas.
- Top each with shredded cheese.
4. Garnish and Serve:
- Add a generous dollop of avocado yogurt cream to each tostada.
- Garnish with shredded cabbage, carrots, and salsa.
- Sprinkle with remaining chopped cilantro and optional sliced chili if desired.
Preparation & Cooking Times
- Preparation Time: PT15M
15 minutes
- Cooking Time: PT20M
20 minutes
Total Time
- PT35M
35 minutes
Type of Dish
- Dinner
Keywords
- Chorizo
- Chickpea
- Avocado
- Tostadas
- Cilantro
- Yogurt
- Dinner Recipe
- Quick Dinner
- Pan Fry
- Mexican Tostadas
Recipe Yield
- Feeds 4 adults
Calories
- Total: 2060 calories
#ChorizoTostadas #ChickpeaRecipe #AvocadoYogurt #DinnerIdeas #MexicanCuisine
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