Tostadas, al fresco style!

I am BEYOND thrilled for this partnership with al fresco! I have been a long-time user of their chicken sausage. Like addicted. I love it because it’s all natural, lower in fat than traditional sausages, and the sausages I buy are FULLY COOKED. Talk about a time saver. Pretty much any meal that I make with these chicken sausages is less than 15 minutes (including this recipe).


I know what you’re thinking… “but Jenn, aren’t you a chef or something? Why buy pre-cooked chicken?” The answer is actually simple, it’s a healthy high-quality product AND saves me major time. When I want to feed myself, I need to do it quick. Odds are there is some event I have to get to, a recipe I need to develop, or loads of housework I’ve been putting off. Life is busy and al fresco is PERFECT for my lifestyle and helps me keep my nutrition in check. Plus I’d rather spend my time cooking lengthy meals for other people 🙂

So first up…tostadas! These are one of my favorite things to make but usually, I’m slow roasting meat for them. Not quick. I found the fully cooked hatch chile sausage was perfect for my quick tostadas. The flavor from the sausage complemented all of the vegetable elements perfectly. By the way, did you check out all of the delicious fruits and vegetables on this tostada?! This recipe is also suitable for those that are gluten-free. Hooray! If you can’t find the hatch chili flavor, the jalapeno would also be great here!

It’s no longer #tacotuesday its #tostadatuesday

al fresco Tostadas

Makes 4 tostadas



1 package of al fresco Hatch Chile Sausage, grilled and sliced into 1-inch pieces

2 ears of sweet corn, grilled and cut off the cobb

½ pineapple, cored and sliced into 4 rings, roughly chopped after grilling

1 cup of purple cabbage, cut into thin strips

1 lime, juiced

¼ teaspoon kosher salt

20-25 cherry tomatoes, sliced into quarters

1 can of refried beans

4 tostada shells

¼ cup cilantro, roughly chopped

4 green onions, sliced



Preheat grill and gather necessary ingredients and equipment.

Combine sliced purple cabbage with lime juice and kosher salt in a bowl and set aside.

Place corn, pineapple, and chicken sausages on the grill. Cook corn and pineapple until softened with grill marks (5-8 minutes). Grill chicken sausages for 5-8 minutes, turning frequently.

Meanwhile, heat refried beans and spread the beans on each tostada shell. Top with sliced grilled chicken sausages, corn, pineapple, tomato, cabbage, and top with cilantro and green onion. Serve immediately and enjoy!


Disclosure: This post is in partnership with al fresco but all of the opinions and thoughts are my own. 

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