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3-4
5 minutes
10-15 minutes
4-6 eggs
In a medium bowl, combine the diced Roma tomatoes, red onion, Hatch green chiles, lime juice, and cilantro. Season with salt to taste, mix well, and set aside to let the flavors blend.
Preheat the Blackstone griddle to medium heat. Cook the bacon until crispy, then remove it, chop into bite-sized pieces, and set aside.
In a bowl, mix the ground breakfast sausage and chorizo together. Form the mixture into small meatballs about the size of a golf ball.
On the griddle over medium-high heat, place a small mound of shredded Monterey Jack cheese. Immediately place a sausage-chorizo meatball on top of the cheese. Place a small flour tortilla over the meatball, and use a spatula or burger press to smash it down, spreading the meat and cheese to the edges of the tortilla. Season with Blackstone SPG seasoning. Let it cook until the cheese is crispy and golden brown. Flip the tortilla and cook for another 2-3 minutes until the tortilla is slightly crisp.
While the tostadas are finishing, crack the eggs onto the griddle and cook to your preference (sunny-side-up or scrambled). Season with Blackstone SPG seasoning.
Place a cooked egg on top of each smashed meat tostada. Garnish with the chopped bacon and a spoonful of the Hatch green chile pico de gallo.
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