Between The Sheets Recipe

Combine diced tomatoes, red onion, cilantro, jalapeño, lime juice and 1/4 tsp kosher salt in a bowl. Taste and adjust salt or lime. Let sit at room temperature 10–15 minutes to meld flavors.

In a medium bowl, mix ground pork with apple cider vinegar, chili powder, paprika, ground ancho/guajillo, cumin, oregano, coriander, brown sugar, minced garlic, red pepper flakes and 3/4 tsp salt until well combined.

Heat a skillet over medium-high heat with 1 tsp olive oil. Add seasoned pork, breaking up with a spatula. Cook 6–8 minutes until browned and cooked through and any liquid has evaporated. Taste and adjust salt or spices. Keep warm.

If chicken breasts are thick, butterfly or pound to even thickness (~3/4 inch). Pat dry and rub with 2 tbs olive oil.

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, oregano, cayenne, 1 tsp kosher salt and 1/2 tsp black pepper. Rub spice mix evenly over chicken.

Heat a heavy skillet (cast iron recommended) over medium-high heat until very hot. Add 1 tbsp butter and swirl. Add chicken and sear 3–4 minutes per side until blackened and an instant-read thermometer reads 165°F (74°C). Remove and let rest 5 minutes, then thinly slice or chop into bite-sized pieces.

Warm a clean skillet over medium heat. Place one flour tortilla in the skillet, sprinkle half of the shredded cheddar over the center, then distribute half of the blackened chicken and half of the cooked chorizo on top of the cheese.

Top with another light sprinkle of cheddar, then place the second tortilla on top. Press gently with a spatula and cook 2–3 minutes until bottom tortilla is golden and cheese begins to melt. Carefully flip (use two spatulas) and cook another 2–3 minutes until both sides are golden and cheese is fully melted.

Transfer the stuffed tortillas to a cutting board and let rest 1 minute, then cut each into halves or quarters as preferred.

In a nonstick skillet, heat 1 tbsp vegetable oil over medium-low. Crack eggs into the pan and cook sunny-side up until whites are set but yolks remain runny, 3–4 minutes. For slightly set tops, baste with hot oil or cover loosely for 30–60 seconds. Season eggs with a pinch of salt.

Place two stuffed tortilla pieces (or one whole folded tortilla) on each plate. Top with a sunny-side up egg.

Spoon pico de gallo over and around the tortillas. Sprinkle crumbled queso fresco and chopped cilantro. Drizzle crema in a thin stream over the top and serve with lime wedges on the side.