Chicken Chorizo and Crispy Brussels Sprouts Tostadas



  • For the chorizo:
  • 2 T olive or canola oil
  • 1 lb ground chicken chorizo
  • For the butternut squash puree:
  • 6 c cubed butternut squash
  • 12 T olive oil
  • 2 T honey
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cumin
  • 1/4 c heavy cream
  • For the Brussels Sprouts:
  • 3 c shaved brussels sprouts
  • 2 cloves minced garlic
  • 23 T olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • For the tostadas:
  • 6 corn tortillas, or store bought tostada rounds
  • 2 avocados, for topping
  • 2 jalepenos, for topping
  • mexican crema, for topping
  • Fresh Cilantro, for topping
  • lime wedges, for topping


  1. Preheat oven to 400 and line baking sheet with foil.
  2. Toss cubed butternut squash with oil, honey, salt, pepper, and cumin. Place onto baking sheet and roast for 25-30 minutes.
  3. If you’re making your own tostada shells, brush each side of the tortillas with oil and bake at 400 for 4 minutes per side, or until golden and crispy. Set aside.
  4. Heat oil in large saute pan. Once oil is hot, but not smoking, add chorizo and continue breaking up until cooked all the way through. Set aside.
  5. Place shaved brussels sprouts into medium sized mixing bowl and toss with olive oil, garlic, salt, and pepper. Heat up cast iron skillet.
  6. When skillet is hot, add brussels sprouts and allow to cook for 2-3 minutes. Option to top off under the broiler for a minute or two.
  7. When a toothpick inserts into the squash easily, it’s roasted and ready to roll. Remove from oven and place into mixing bowl or blender.
  8. Add heavy cream to squash, and puree using either blender or hand blender. Add salt/pepper to taste.
  9. Spread a thin layer of pureed squash onto each tostada, followed by chorizo, brussels sprouts, and allllllll the fixin’s.
  10. Serve with an ice cold brew, optional.

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