Touchdown Sausage Tostadas with Chipotle Cream Sauce (using chorizo sausage)

1 cup sour cream
1⁄2 teaspoon chipotle hot pepper sauce
1⁄2 teaspoon lime zest
1 tablespoon freshly squeezed lime juice
6 (6-inch) corn tortillas
2 tablespoons canola oil, DIVIDED
1⁄2 cup chopped onion
13 to 16 ounces fully cooked smoked chorizo sausage, sliced in 1⁄4-inch pieces
1 (10-ounce) can diced tomatoes with mild green chiles, slightly drained
2 cups grated Pepper Jack cheese
1 cup shredded lettuce

For the Chipotle Cream Sauce:
Mix sour cream, chipotle sauce, lime zest and juice together. Cover and chill.

Preheat oven to 350 degrees F.

Brush both sides of 6 tortillas with 1 tablespoon canola oil. Place on a large baking sheet.

Bake 10-12 minutes or until tortillas are slightly browned and crisp.

In a medium skillet, heat remaining tablespoon oil. Add onions and saute until crisp. Add sausage and cook until heated through. Stir in tomatoes and cook until steaming.

Using a slotted spoon, portion chorizo mixture evenly atop 6 crisp tortillas. Sprinkle cheese evenly atop the chorizo.

Return to oven and bake only until cheese has melted, about 2 minutes.

Portion lettuce evenly atop melted cheese among tortillas. On each serving, place a heaping tablespoon of chipotle cream sauce in the center of the lettuce. Serve immediately with remaining sauce.

Tailgating Note:
Make chipotle cream sauce and chorizo mixture ahead and refrigerate. Reheat the chorizo mixture in a covered disposable foil pan over a campers stove or on the grill top. Brush tortillas with oil and quickly brown both sides on the grill, using the direct heat method. Layer the chorizo mixture, cheese, lettuce and chipotle sauce as above.

Servings: 6
Source: National Hot Dog and Sausage Council