Breakfast on the Grill, Cabo Style
- Level: Easy
- Yield: 3 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 603
- Total Fat
- 38
- Saturated Fat
- 8
- Carbohydrates
- 53
- Dietary Fiber
- 9
- Sugar
- 7
- Protein
- 18
- Cholesterol
- 230
- Sodium
- 904
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
Ingredients
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
Preheat grill to medium-high.
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
Directions
Special equipment:
Grill and nonstick loaf pan- 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.