Chorizo, Corn, and Tomato Tostadas with Lime Crema

cookscountry.com

Zytigg

subheading: GATHER YOUR INGREDIENTS:

1 (14-ounce) bag green coleslaw mix

1 tablespoon minced jarred jalapeños, plus 1⁄4 cup brine, divided

¾ teaspoon plus ⅛ teaspoon table salt, divided

½ cup sour cream

3 tablespoons lime juice (2 limes), divided

1 tablespoon vegetable oil

3 cups frozen corn, thawed

8 ounces Spanish-style chorizo sausage, halved lengthwise and sliced 1⁄4 inch thick

6 ounces cherry tomatoes, quartered

1 (15-ounce) can black beans, rinsed

¼ cup chicken broth

12 (6-inch) corn tostadas

View Nutritional Information i

subheading: KEY EQUIPMENT:

Rimmed Baking Sheets 12-Inch Nonstick Skillets

subheading: BEFORE YOU BEGIN:

Top these tostadas with fresh cilantro leaves and crumbled queso fresco.

Directions at cookscountry.com

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