Breakfast on the Grill, Cabo Style (Guy Fieri) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 3 |
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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 |
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:
1. Special equipment: Grill and nonstick loaf pan
2. Preheat grill to medium-high.
3. Grill chorizo until heated through, remove to a cutting board and chop, let cool. Lower grill to medium.
4. In a medium bowl, beat eggs and spices with a whisk. Add the crumbled cheese and fold in chorizo.
5. 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.
6. 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.
7. Grilled Vegetable Salsa:
8. Preheat grill to high.
9. In a small bowl, combine oil and garlic and set aside.
10. 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.
11. 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.
12. Yield: 2 cups
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