Lane's One-Legged Chicken Buffalo Sauce
Ole corn Tostada shells
16 oz refried beans
1 lb Chorizo Sausage
1 Poblano Chile
Queso Fresco (crumble cheese)
Optional toppings: sour cream, 1 yellow onion, cilantro, 1 avocado, shredded lettuce, and 1 tomato
Broil your poblano in the oven on a baking sheet for 5 minutes, flip, and cook for another 5 minutes. Once the poblano is fully blistered, place in a bowl and cover with foil or plastic wrap and let steam for 5 minutes.
Using a knife remove the sausage from the casing and place in skillet. Lightly season with rub of your choice and cook at med-high heat for about 5 minutes.
Remove and place on a plate on top of 3 paper towels.
In the same skillet on medium heat, cook the refried beans. Dice up the poblano pepper and add to the beans.
After a minute or two add the chorizo to the beans.
Follow the heating instructions of your tostada shells.
Take a couple spoonfuls of the Chorizo mixture and smear it on the tostada shell.
Drizzle with Lane's One-legged Chicken Buffalo Sauce, add lettuce, crumbled queso fresco, diced tomatoes, sliced avocado, onion, cilantro, squeeze a lime slice over the top, and sour cream.
*Recipe from Lane's BBQ