Sausage, Eggs and Cheese Breakfast Tacos!

Ingredients

• 200 g Climber Ridge Chorizo (sliced or crumbled)
• 3 Eggs (large, room temperature)
• 4 Small Flour Tortillas (8‑inch, warmed)
• 1/2 cup Jack Cheese (shredded; Holy Jack brand optional)
• 1 Lime (cut into wedges for serving)
• 2 tbsp Sour Cream (full‑fat)
• 1/4 cup Trader Joe's Hatch Chips (crushed for topping)
• 1 tbsp Olive Oil (for greasing the griddle)

Instructions

1. Preheat Griddle

   Turn the Blackstone griddle to medium‑high heat (about 375°F) and let it heat for 3‑4 minutes.

   Time: PT4M

   Temperature: 375°F

2. Prepare Ingredients

   While the griddle heats, slice or crumble the chorizo, crack the eggs into a small bowl and whisk lightly, shred the Jack cheese, cut the lime into wedges, and crush the Trader Joe's Hatch chips.

   Time: PT5M

3. Cook Chorizo

   Add 1 tbsp olive oil to the griddle, spread the chorizo evenly, and cook, breaking it up with the spatula, until browned and crispy, about 5 minutes.

   Time: PT5M

4. Add Eggs

   Create a well in the cooked chorizo, pour the whisked eggs into the well, and scramble gently, mixing with the chorizo until the eggs are just set, about 2 minutes.

   Time: PT2M

5. Warm Tortillas

   Place the tortillas on the cooler side of the griddle for 30‑45 seconds per side until pliable and lightly toasted.

   Time: PT2M

6. Assemble Tacos

   Lay each tortilla flat, spoon the chorizo‑egg mixture onto the center, sprinkle shredded Jack cheese, add a dollop of sour cream, a squeeze of fresh lime juice, and finish with crushed Hatch chips.

   Time: PT2M

7. Serve

   Arrange the assembled tacos on a serving plate and enjoy while hot.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

2g