Crunchy tostada shells loaded with golden potatoes, savory chicken chorizo, melty Chihuahua cheese, eggs, avocado, salsa verde, crema, and fresh cilantro.
Weekends are made for big Blackstone breakfasts, and these tostadas are exactly the kind of meal that gets everyone moving toward the griddle. They are crispy, hearty, colorful, messy in the best possible way, and loaded with all the breakfast taco energy you want—only stacked high on crunchy tostada shells.
The base starts with chopped potatoes cooked until tender and golden, then savory Supremo Chicken Chorizo joins the party and seasons everything right on the griddle. From there, each tostada gets melty Supremo Chihuahua cheese, a perfectly cooked egg, creamy avocado, salsa verde, Mexican crema, and fresh cilantro. They disappear fast at my house, and once you try them, you will understand why.
Recipe Overview
- Recipe type: Blackstone breakfast tostadas
- Main ingredients: crispy potatoes, chicken chorizo, eggs, and Chihuahua cheese
- Flavor profile: savory, cheesy, creamy, fresh, and just a little spicy
- Best for: weekend brunch, family breakfast, game day mornings, or breakfast-for-dinner
- Yield: 4 to 6 loaded tostadas
Ingredients
- 3 to 4 medium potatoes, chopped into bite-sized pieces
- 1 package Supremo Chicken Chorizo
- 4 to 6 eggs, cooked to your preferred doneness
- Crispy tostada shells
- Supremo Chihuahua cheese, shredded
- 1 avocado, sliced
- Salsa verde
- Mexican crema
- Fresh cilantro, chopped
- High-heat oil, as needed for the griddle
- Salt and pepper, to taste
Cooking Instructions
1. Preheat the Blackstone
Preheat your Blackstone griddle to medium-high heat. Add a little high-heat oil and spread it across the cooking surface so the potatoes can crisp instead of stick.
2. Cook the potatoes
Add the chopped potatoes to the griddle and spread them into an even layer. Cook, stirring occasionally, until they are about three-quarters of the way done. They should be starting to turn golden on the outside while still finishing up in the center.
3. Add the chicken chorizo
Add the Supremo Chicken Chorizo to the griddle with the potatoes. Break it apart as it cooks, then mix it together with the potatoes so all that savory chorizo flavor coats every bite. Continue cooking until the chorizo is fully cooked and the potatoes are tender, crispy, and browned around the edges.
4. Keep the filling warm
Push the potato and chorizo mixture to the cooler side of the griddle to keep it warm while you cook the eggs. This keeps the filling hot without overcooking it.
5. Cook the eggs
Cook the eggs to your liking right on the Blackstone. Some people love a medium yolk, but I love mine nice and drippy so it runs into the potatoes, chorizo, cheese, and tostada shell.
6. Warm the tostada shells
Place the crispy tostada shells on the warm Blackstone for just a moment so they heat through. You want them warm and crunchy, not softened.
7. Add the cheese
Sprinkle a layer of shredded Supremo Chihuahua cheese over each tostada shell. The warmth from the shell and griddle helps the cheese soften and melt so it acts like a creamy base for the toppings.
8. Pile on the potato chorizo mixture
Top the cheesy tostadas with a generous scoop of the crispy potato and chicken chorizo mixture. Spread it out just enough so every bite gets potatoes, chorizo, and melted cheese.
9. Add the eggs and toppings
Place one egg on each tostada, then finish with fresh avocado slices, salsa verde, Mexican crema, and a sprinkle of chopped cilantro. Grab a napkin and dig in—these are messy in the best possible way.
Tips for Eye-Catching Breakfast Tostadas
- Cut the potatoes small so they cook quickly and get crisp edges on the griddle.
- Let the chorizo season the potatoes as they cook together for the best flavor.
- Use tostada shells that are sturdy enough to hold the toppings without breaking right away.
- Layer the cheese first so it melts into the warm shell and helps hold the toppings in place.
- For the prettiest plating, finish with green avocado, bright salsa verde, white crema, and fresh cilantro right before serving.
Serving Notes
Serve these tostadas right away while the shells are still crisp, the potatoes are hot, the chorizo is savory, and the eggs are cooked just the way you like them. They are crunchy, creamy, cheesy, a little spicy, and absolutely weekend-worthy. JENJOY!
