Chilaquiles Verdes

Directions

1. Prepare the Totopos (Chips): Heat 4 cups of frying oil in a saucepan to 325°F. Fry the quartered tortillas in batches, stirring every 10-15 seconds. Remove the chips when they are almost golden brown and place them on a cooling rack. Repeat until all the tortillas are fried. Set the oil aside.

2. Make the Salsa Verde: Preheat a griddle over medium heat. Char the jalapeños, serrano peppers, tomatillos, onion, and garlic. Rotate frequently for even charring (remove the garlic after 2 minutes; the rest will take 5-7 minutes). Blend the charred ingredients with a dash of Blackstone Essential Blend until smooth. Set aside.

3. Cook the Eggs: On a low-heat section of the griddle, place Blackstone Egg Rings and crack an egg into each. After 45 seconds, remove the rings, flip the eggs, and cook for another 30 seconds to 1 minute, depending on your preferred doneness. Move the eggs to a cool section to prevent overcooking.

4. Assemble the Chilaquiles: Reheat the griddle to medium. Place the fried totopos on the griddle and pour the salsa verde over them. Stir quickly to coat evenly. Immediately plate the coated totopos.

5. Garnish and Serve: Top the chilaquiles with two eggs, a drizzle of Mexican crema, crumbled queso fresco, diced cilantro, and onion. Sprinkle a few dashes of Blackstone Essential Blend over the eggs.