Breakfast on the Grill, Cabo Style
- 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
Recipe courtesy Guy Fieri, 2008