Chorizo Tostadas

1 pound Mulay’s chorizo; cooked and crumbled
12 soft 6 inch corn tortillas
salt, optional
1/4 cup chopped green chili peppers
1 1/2 cups shredded Cheddar or Monterey Jack cheese

Dip each tortilla in hot water; drain; sprinkle with salt, if desired. Lay tortillas, in a single layer on a large baking sheet. Bake in a 500F oven for 4 minutes; remove from oven and turn over; set oven to broil.  Spread 2 1/2 tablespoons sausage, 1 teaspoon chopped chili peppers and 2 tablespoons shredded cheese on each tortilla; place under broiler for 1 minute or just until cheese melts. Serve hot. Makes 12.