Roast your poblanos over a fire blistering the outer skin layer. Once the poblanos are fully blistered place them in a bowl and cover with foil or plastic wrap. Let the peppers steam for 5 minutes. Once steamed carefully remove the outer layer, it will look like a plastic film. Doesn't have to be perfect, but try to get most of the film off the peppers.
Using a knife, remove the sausage from the casing and place it in a skillet. Lightly season with Lane's Scorpion Rub and cook at med-high heat. When fully cooked remove and place on a plate on top of 3 paper towels.
In the same skillet on medium heat cook the refried beans. Dice up the poblano pepper and add to the beans. Also, add the chorizo to the beans. (You can add them separately to the tostada shells as well.)
Follow the heating instructions of your tostada shells.
Take a couple of spoonfuls of the Chorizo mixture and smear it on the tostada shell. Drizzle with Lane's One-legged Chicken Buffalo Sauce, add lettuce, crumbled queso fresco, diced tomatoes, sliced avocado, onion, cilantro, squeeze a lime slice over the top, and sour cream. We like to sprinkle the top with Scorpion Rub. (these toppings are all optional)
Serve and Enjoy!