Stuffed Chilaquiles

Directions

1. 1

   Heat oil in a shallow tray or pan on the Blackstone griddle over medium-high heat until hot.

2. 2

   In a mixing bowl, combine the masa harina, all-purpose flour, salt, and warm water. Mix until a smooth, pliable dough forms. Divide the dough into 16 equal balls.

3. 3

   Using a tortilla press, flatten each ball into a tortilla. Place cheese in the center of 8 tortillas, then top each with another tortilla. Seal the edges firmly to form 8 stuffed tortillas.

4. 4

   Fry the stuffed tortillas in the hot oil until golden brown and crispy on both sides. Remove and set aside.

5. 5

   On the griddle, roast the tomatillos, jalapeños, and serrano peppers. Cover and cook until charred and softened.

6. 6

   Transfer the roasted vegetables to a blender. Add garlic, water, cumin, chicken bouillon, and cilantro. Blend until smooth. Adjust seasoning and consistency as needed.

7. 7

   Season the ribeye steaks generously with Blackstone Steak Seasoning. Sear on the griddle with oil, then add butter while cooking. Cook to desired doneness and slice into strips.

8. 8

   Cut each stuffed tortilla into wedges, like a mini pizza, and arrange on serving plates.

9. 9

   Spoon salsa verde generously over the tortilla wedges. Top with sunny-side-up eggs, sliced ribeye, additional salsa, cotija cheese, sour cream, and chopped cilantro. Serve immediately.