By Meal Type
Elote Breakfast Tostada Stack Recipe
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 - Diced Small
- 2 oz. Plum Tomato - Seeded & 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
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.
Made with Mexican Original® 5.5" 100% Whole Grain Corn Tostada Shells, 200/1.20 oz.
Directions
- Preheat oven or toaster oven to 400°F.
- 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.
- Heat up the refried black beans according to manufacturer’s instructions.
- 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.
- Combine the Mexican crema or sour cream with 2 tsp. lime juice and sriracha. Mix well and set aside.
- Cook the scrambled eggs.
- On warm plates, spoon 2 tablespoons of refried black beans
- 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.
- Repeat to create a second layer on each plate.
- Garnish with remaining chopped cilantro and serve immediately.
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