Feed 4 for $20 Chorizo Breakfast Burritos

Directions

1. Preheat Blackstone griddle to medium heat. Drizzle vegetable oil over the griddle top and then add the potatoes. Season the potatoes with salt and pepper. Cook the potatoes, turning occasionally, for 10 to 15 minutes or until crispy. Set potatoes to a warming zone onto the griddle.

2. Add chorizo and pickled jalapenos to the griddle, chop the chorizo with spatulas and cook for 5 minutes then mix with the potatoes.

3. Crack 12 eggs over the chorizo-potato mix. Chop and stir with spatulas until eggs are beaten and cook for 2-3 minutes. Place the burrito filling in a large stainless-steel bowl, remove from the griddle, then set it aside.

4. Build the burritos by evenly dividing the filling and queso fresco between the 8 tortillas. Roll and set back onto the griddle and toast for 2 minutes on each side.

5. Serve immediately or wrap in plastic wrap and foil to save for later.