Creamy Chipotle Shrimp Tostadas - Rick Bayless

Ingredients

• 1 large, red tomato
• 2 canned chipotle chiles en adobo, plus 2 tablespoons of the canning sauce
• 1 medium red onion, chopped into small dice
• 1 green onion, root end removed, then chopped finely
• 1 pound cooked, peeled, small shrimp
• 1 teaspoon chopped fresh thyme
• 2-3 tablespoon (loosely packed) chopped fresh cilantro
• 3/4 cup Mexican crema, sour cream, crème fraiche or Greek-style yogurt
• A handful of squash blossoms (optional)
• About 50 thick, homestyle tortilla chips or Guerrero-style chalupitas (or 20 to 25 4-inch crisp tostadas)
• about 1/2 cup crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese