Breakfast on the Grill, Cabo Style

Total Time:
1 hr
30 min
30 min

3 to 6 servings

  • 2 chorizo sausages (recommended: Aidells, chicken and turkey chorizo)
  • 8 eggs, beaten
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon granulated garlic
  • 1/2 cup queso seco, crumbled
  • Nonstick cooking spray
  • 8 flour tortillas
  • Grilled Salsa, recipe follows
  • 1/2 cup sour cream
  • 2 avocados, sliced
  • 1/4 cup chopped cilantro leaves
  • Grilled Vegetable Salsa:
  • 3 tablespoons canola oil
  • 3 cloves garlic, finely chopped
  • 1 poblano pepper
  • 1 jalapeno pepper
  • 1 ear corn
  • 1 chayote squash, cut in flat slices, 1/2-inch thick
  • 2 limes, cut in 1/2
  • 5 Roma tomatoes, cut in 1/2
  • 1 bunch green onions
  • 1 tablespoon white vinegar
  • Sea salt
  • Freshly cracked black pepper

Special equipment: Grill and nonstick loaf pan

Preheat grill to medium-high.

Grill chorizo until heated through, remove to a cutting board and chop, let cool. Lower grill to medium.

In a medium bowl, beat eggs and spices with a whisk. Add the crumbled cheese and fold in chorizo.

Spray loaf pan with nonstick spray. Put loaf pan on grill and let heat for 2 minutes, pour in egg mixture, in even amounts. Close the lid on the grill and let cook for 2 minutes. Then carefully begin to stir eggs with a small fork. Continue until eggs are cooked through, stirring, closing lid, letting cook 1 minute, stirring, repeat.

Heat tortillas on grill. Scoop out egg mix and place equal amounts in center of each tortilla, top with 1 tablespoon of salsa, 1 tablespoon sour cream, avocado slice and a sprinkle of cilantro. Fold, closing 1 end, wrap in a paper towel and serve immediately.

Grilled Vegetable Salsa:

Preheat grill to high.

In a small bowl, combine oil and garlic and set aside.

Place the poblano and jalapeno on the grill and cook for approximately 8 to 9 minutes or until skin is blackened, remove from heat and place in a resealable bag and set aside. Reduce heat to medium-high.

Brush vegetables with garlic oil. Add corn and chayote squash to the grill and cook for 4 minutes, then add limes, tomatoes, and green onions and cook for 4 minutes more, turning the vegetables, as necessary for even cooking. Remove all items from grill to a chopping board. Peel poblano and jalapeno, discard seeds and stems and dice. Chop tomatoes, chayote, green onions and remove corn from cob. In a medium bowl, combine vegetables, squeeze in lime juice, add vinegar and season with salt and pepper. Remove garlic from oil and add to the salsa, serve warm with eggs.

Yield: 2 cups

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