Enjoy this breakfast variation of the Mexican Tostadas.
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Ingredients
- 1 gluten-free corn tortilla
- 1 organic egg
- 2 Tbs sliced white onion
- 2 Tbs finely chopped green onions
- 2 Tbs low-fat cheddar cheese, preferably pastured
- 2 Tbs Blender Hot Sauce (see recipe below)
- 2 tsp coconut or olive oil
- 2 Tbs crumbled cooked uncured organic turkey sausage or extra-lean ground turkey, cooked.
- 1 tsp low-fat sour cream, preferably pastured
- 2 Tbs finely chopped tomato Blender Hot Sauce
- 1 cup chili peppers, washed.
- 1½ cups distilled white vinegar
- Salt or substitute, to taste
Directions
- Heat the tortilla in a non-stick pan on both sides until crunchy.
- Sauté white onions in oil.
- Scramble egg with the green onion, turkey, and cheese, and pour over the sautéed onions to cook.
- Place the cooked egg mixture on top of crunchy corn tortilla.
- Drizzle with hot sauce, add tomato and sour cream, fold, and enjoy.
- Blender Hot Sauce
- Slice the peppers and discard the tops, then place in blender or high-speed chopper.
- Add vinegar and blend until smooth. Add salt or substitute.
- Pour the mixture into a quart saucepan, cover, and bring to a boil, stirring occasionally. Be careful not to expose your face to the steam.
- Remove from heat and pour into a glass jam or pickling jar; close tightly. Store in a dark place at room temperature for 72 hours.
- Drain most of the top layer of residual vinegar before use.
- Keep refrigerated.
