Blackstone Chorizo Breakfast Quesadillas
I made these Blackstone Chorizo Breakfast Quesadillas with my brother as an easy way to keep the fridge stocked when our family was in town.
So simple to make a ton of these at once thanks to the large griddle cook space.
Just reheat when you’re hungry and it ends up being a very budget friendly and time saving meal prep idea.
How to make Blackstone Chorizo Breakfast Quesadillas
First preheat your Blackstone or flat top griddle to medium low and cook a pound of chorizo.
I also cracked some eggs in a bowl with milk and seasoned them, then beat with a fork.
Pour the eggs on the griddle right onto the cooked chorizo.
I like to pour half, mix, and then pour the other half.
Cook for about 2 minutes, mixing together.
Scoot the chorizo egg mixture to side of the griddle and scrape the center of your griddle clean if needed.
Add cooking oil to your griddle and lay eight (7-inch) tortillas on the griddle.
Sprinkle some cheesy goodness on each.
Then use your spatulas to transfer the chorizo egg mixture to each tortilla, drizzle some taco sauce, add more cheese, and top each with another tortilla.
I used a store bought cilantro lime taco sauce, but next time I am using my High Protein Creamy Taco Sauce!
I made this on my 36-inch griddle, but smaller griddles may require two batches.
Cook them for about 2 minutes per side or until the tortillas are cooked how you like and cheese is melted.
Serve Blackstone Chorizo Breakfast Quesadillas with cilantro, pickled onions, and/or more taco sauce if desired 🙂
If you like Blackstone Chorizo Breakfast Quesadillas, you might also like these recipes…
High Protein Creamy Taco Sauce
Blackstone Chorizo Breakfast Hash Browns
Blackstone High Protein Chicken Waffle Quesadillas
And Blackstone Chili Dog Smashed Tacos
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Blackstone Chorizo Breakfast Quesadillas
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 6 eggs
- 1/4 cup milk
- kosher salt, pepper
- 1 pound ground chorizo
- cooking oil of choice
- 16 flour tortillas (mine were 7-inches)
- 4 cups shredded cheese of choice
- taco sauce of choice (see post above for my High Protein Creamy Taco Sauce)
- Optional: cilantro, pickled onions, more taco sauce
Instructions
- Crack the eggs in a bowl and add milk, kosher salt, and pepper. Beat with a fork.
- Preheat your griddle to medium low. Add chorizo and cook 5 minutes, breaking it apart with your spatulas.
- Pour eggs on the griddle right onto the chorizo. I like to pour half, mix, and then pour the other half. Cook 2 minutes, mixing together. Scoot the chorizo egg mixture to side of griddle and scrape center of griddle clean if needed.
- Add cooking oil to griddle and lay half of the tortillas on griddle. Sprinkle some cheese on each, use your spatulas to transfer chorizo egg mixture to each tortilla, drizzle some taco sauce, add remaining cheese, and top each with remaining tortillas.Note: I made this on my 36 inch griddle, smaller griddles may require two batches.
- Cook about 2 minutes per side or until tortillas are cooked how you like and cheese is melted. Serve with cilantro, pickled onions, and/or more taco sauce if desired.
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