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Steak & Egg Breakfast Tostadas with Black Bean-Tomato Salsa

Steak & Egg Breakfast Tostadas with Black Bean-Tomato Salsa
 
Yield:
24 servings, 1 tostada each

Ingredients

Ingredients Weights Measures
Tomatillo-Cream Cheese Spread
PHILADELPHIA Original Cream Cheese, softened 15 oz. -
tomatillo salsa 6 oz. 3/4 cup + 2 Tbsp.
Black Bean-Tomato Salsa
tomatoes, medium dice 14 oz. 2 cups
tomatillos, medium dice 12 oz. 2 cups
canned black beans, rinsed 6 oz. 1 cup
canned hominy, drained 6 oz. 1 cup
green onions, chopped 2 oz. 1 cup
cilantro, chopped 1 oz. 1 cup
KRAFT Zesty Italian Dressing 5-1/2 oz. 2/3 cup
chipotle peppers in adobo sauce, pureed 2-1/2 oz. 1/3 cup
poblano chiles, roasted, small dice 2-1/2 oz. 1/4 cup
salt - 1 tsp.
Tostadas
corn tostada shells (5 inch) - 2 doz.
beef flat iron steaks, grilled, thinly sliced 3 lb. + 6 oz. -
eggs, fried sunny-side up - 2 doz.
queso fresco, crumbled 12 oz. 1-1/2 cups

Directions

TOMATILLO-CREAM Cheese Spread: Mix ingredients.

BLACK Bean-Tomato Salsa: Combine ingredients.

FOR each serving: Spread 1 tostada shell with 1-1/2 Tbsp. Tomatillo-Cream Cheese Spread. Top with 2-1/4 oz. meat, 1 fried egg, 1/4 cup Black Bean-Tomato Salsa and 1 Tbsp. queso fresco.

Kraft Kitchens Tips

Substitute
Substitute PHILADELPHIA Neufchatel Cheese for the cream cheese.
K:58270v01:116519
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