Breakfast Chilaquiles

Directions

1. 1

   Preheat your Blackstone to medium-high heat (about 400°F) and set up zones for high, medium, and low heat.

2. 2

   Heat oil in an aluminum pan on the griddle to about 350°F. Fry tortilla triangles in batches for 2–3 minutes until golden and crispy. Remove, drain, lightly salt, and set aside.

3. 3

   Place tomatillos, jalapeños, and onion on the griddle and cook until softened with a light char. Transfer to a blender with garlic and cilantro, season with salt, pepper, and chicken bouillon, then blend until smooth.

4. 4

   Cook sausage and chorizo on the griddle, breaking it apart until browned and fully cooked. Move to a warm area.

5. 5

   Add the fried chips to the griddle and pour the salsa over them. Toss quickly to coat evenly, letting them absorb flavor while still keeping some crunch.

6. 6

   Lower the heat to about 300°F. Cook the eggs on a lightly oiled surface to your preferred doneness and season lightly.

7. 7

   In a small bowl or squeeze bottle, mix crema, lime juice, and seasoning until smooth.

8. 8

   Plate the sauced chips, top with sausage and chorizo, then add the eggs. Finish with crema, cotija cheese, cilantro, and a squeeze of lime. Serve immediately.