Elote Breakfast Tostada Stack Recipe

From food stands along streets in Mexico comes the Elote Breakfast Tostada Stack. Mexican Original® Yellow Corn Tostada Shell are layered and stacked with refried black beans, elote corn pica, Jimmy Dean Fully Cooked Pork Sausage Patties, scrambled eggs, cotija cheese and a sriracha lime crema. Make this Stack a menu staple.

Ingredients

YIELD: 2 Portions

AMOUNT	MAIN INGREDIENTS
2 ea.	*Mexican Original®* Yellow Corn Tostada Shells
4 oz.	Refried Black Beans
4 ea.	*Jimmy Dean®* Fully Cooked Sausage Patties
4 ea.	Eggs, cooked, scrambled
2 oz.	Fire Roasted Corn Kernels
2 Tbsp.	Red Onion, small, diced
2 oz.	Plum Tomato, seeded and diced
1 Tbsp.	Lime Juice
1 tsp.	Salt
2 Tbsp.	Cilantro, fresh, chopped
2 tsp.	Garlic, fresh, minced
1 tsp.	Guajillo Chili Powder
2 tsp.	Cotija Cheese, crumbled
2 oz.	Mexican Crema or Sour Cream
2 tsp.	Lime Juice
2 tsp.	Chili Hot Sauce

Directions

Step 1: Preheat oven or toaster oven to 400°F.

Step 2. Place the Mexican Original® Yellow Corn Tostada Shells on a baking sheet and heat up in the oven until hot, about 4-6 minutes total. Hold the chips in a warm, dry environment.

Step 3. Heat up the refried black beans according to manufacturer’s instructions.

Step 4. Combine the fire roasted corn kernels, red onion, tomato, 1 Tbsp. lime juice, salt, half of the cilantro, minced garlic and guajillo powder. Mix well and set aside.

Step 5. Combine the Mexican crema or sour cream with 2 tsp. lime juice and sriracha. Mix well and set aside.

Step 6. Cook the scrambled eggs.

Step 7. On warm plates, spoon 2 tablespoons of refried black beans

Step 8. Add 4-5 chips atop the refried black beans. Top those with 2 more tablespoons of refried black beans, one Jimmy Dean® Sausage Patty, 1/4 of the scrambled eggs, 1/4 of the elote corn pico and 1/4 of sriracha lime crema.

Step 9. Repeat to create a second layer on each plate.

Step 10. Garnish with remaining chopped cilantro and serve immediately.