Loaded Scrambled Egg Tostadas

4- 6 inch corn tortillas

1-2 tablespoon vegetable oil

8 large eggs

2 tablespoons heavy cream

Dash of chipotle pepper (or more to taste)

Salt and pepper

1 tablespoon unsalted butter

1 cup shredded Mexican blend cheese, plus more for garnish

Thinly sliced green onions

Thinly sliced radishes

Chopped tomatoes

Salsa

Cooked turkey sausage

Diced avocado

Jalapeños

Crushed corn chips

Shredded lettuce

Hot sauce

Cilantro

Sour cream

Preheat oven to 350 degrees. Brush both sides of the tortillas with the vegetable oil and place on a cookie sheet. When oven is ready place the cookie sheet in the oven and bake for 12-15 minutes or until golden brown. When the tortillas are out of the oven top each one with ¼ cup of the Mexican cheese.
Beat the eggs and heavy cream in a bowl until well combined. Stir in the salt, pepper and chipotle pepper.
Heat the butter in a 10-inch nonstick skillet over medium heat. When butter is melted add the egg mixture. Using a rubber spatula gently move the eggs around in the pan. Reduce the heat so the eggs don’t overcook. As the curds form keep stirring until they are just set.
Place the tortillas on a plate and evenly divide the scramble eggs on the top of the cheese. Then let everyone top their own with the choice of garnishes.

Other recipes you may be interested in: