Blackstone Chorizo Breakfast Tacos

🧂 Ingredients

• 3/4 pound chorizo
• For egg mixture:
• 5 eggs
• 2 tablespoons milk
• 1 small white onion

  diced (can substitute with yellow or sweet onion)
• 1 small green chili: jalapeno

  serrano, or Hatch chilies (seeded and diced)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup crumbled Cotija cheese
• Oil

  olive or avocado
• Tortillas and toppings:
• 1 1/2 cups shredded Monterey Jack cheese
• Corn or flour tortillas

  6″
• Chopped cilantro

  sub with chopped parsley
• 1/2 cup pico de gallo

  or salsa

Instructions

• 1 Preheat your Blackstone griddle to medium-high heat.
• 2 Lightly oil the griddle surface with olive or avocado oil.
• 3 Place the chorizo on the hot griddle. Break it up with a spatula, and cook for
  7-8 minutes until done.
• 4 Move the cooked chorizo to the side of the griddle to keep warm.
• 5 In a medium-sized bowl, whisk together the eggs, milk, salt, and black pepper.
• 6 Add a tablespoon more oil to the griddle, then add the diced onion and green
  chili.
• 7 Sauté the onion and chili until they are softened and fragrant, about 3-4
  minutes.
• 8 Pour the egg mixture onto the griddle with the onions and chili.
• 9 Scramble the eggs gently, folding them with a spatula until they are just set.
• 10 Sprinkle the crumbled Cotija cheese over the eggs and fold it in. Remove both
  the egg and the chorizo from the grill. Cover and keep warm.
• 11 Next, warm the tortillas on the griddle for about 20-30 seconds per side.
• 12 Place a portion of the scrambled egg on each tortilla.
• 13 Top with a few spoonfuls of chorizo.
• 14 Top with Monterey Jack cheese, a spoonful of pico de gallo, and chopped
  cilantro.
• 15 Serve immediately.

Nutrition Info