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Father's Day Sale | Save 10% on Best Sellers only at BlackstoneProducts.com
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4
15 minutes
20 minutes
Thick-cut bacon
1 package Teton Jalapeño Cheddar sausages
6–8 eggs
Garlic powder
Salt and pepper
Flour tortillas
Melting cheese
Chile de Árbol Salsa
6 tomatillos
8 chiles de árbol
2 garlic cloves
¼ onion
1 tsp Knorr chicken bouillon
Salt, to taste
Water, as needed
Preheat the Blackstone griddle to medium heat. Char the tomatillos, onion, and garlic until softened. Move them to a low-heat zone. Lightly toast the chiles de árbol for about 1 minute, being careful not to burn them. Transfer everything to a blender, add water, Knorr, and salt, and blend until smooth. Set aside.
Increase the griddle back to medium heat. Lay the bacon on the griddle and cook until the fat renders and the bacon begins to crisp. Add the Teton sausages and season with garlic powder, salt, and pepper. Cook until everything is browned and sizzling.
Lower the heat slightly and crack the eggs directly over the meat. Scramble until the eggs are fluffy and coated in the rendered bacon fat.
Warm the flour tortillas on a low-heat section of the griddle until soft and flexible.
To assemble, add cheese to each tortilla, top with the bacon, sausage, and egg mixture, spoon over the chile de árbol salsa, roll tightly, and serve warm.
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