ENTREES: BLACKSTONE BREAKFAST CRUNCHWRAPS
Trina Dunkin • August 28, 2024
BLACKSTONE BREAKFAST CRUNCHWRAPS
Sizzle up your morning with golden, crispy breakfast crunchwraps on the Blackstone griddle.
Servings
3-4
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
Large tortillas
Crispy tostadas
Frozen tater tots (1/2 bag)
Chorizo (1 lb)
Eggs
Shredded Colby Jack cheese (1 bag)
Jalapeños (2-3)
Cilantro (1/3 cup, chopped)
Red onion (1/2)
Red wine vinegar (1/3 cup)
Kosher salt
Coarse black pepper
Olive oil (2-3 tbsp)
Directions
Preheat your Blackstone griddle to medium heat.
Julienne cut half a red onion and slice up two jalapeños. Add them to a small bowl along with 1/3 cup of red wine vinegar, 2-3 tbsp of olive oil, a pinch of salt, and pepper. Mix well and set aside to marinate.
Add frozen tater tots to the Blackstone and cook, tossing occasionally, until golden brown and crispy.
Next to the tater tots, add chorizo and cook until done. About 80% of the way through cooking, create a well in the center of the chorizo and crack three eggs into the middle. Season with salt and pepper, mix the eggs into the chorizo, and cook until done. Add about a cup of shredded cheese (more or less if desired), mix well, and move the mixture off to the side when done.
Place a tortilla on your cutting board. In the center of the tortilla, add a small portion of tater tots and smash them down. Top with some of the chorizo-egg mixture, followed by pickled onions and jalapeños, a crispy tostada, and a bit of cheese in the center. Fold the tortilla over the filling, using the melting cheese to "glue" the folds in place. Fold the tortilla in a circular pattern until it is fully enclosed.
Return the folded wrap to the Blackstone griddle, folded side down, to seal the tortilla with the melted cheese. Cook until golden brown on both sides. Remove when done and serve with your favorite hot sauce. Enjoy!
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