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1
Special equipment: Grill and nonstick loaf pan
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2
Preheat grill to medium-high.
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3
Grill chorizo until heated through, remove to a cutting board and chop, let cool.
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4
Lower grill to medium.
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5
In a medium bowl, beat eggs and spices with a whisk.
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6
Add the crumbled cheese and fold in chorizo.
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7
Spray loaf pan with nonstick spray.
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8
Put loaf pan on grill and let heat for 2 minutes, pour in egg mixture, in even amounts.
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9
Close the lid on the grill and let cook for 2 minutes.
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10
Then carefully begin to stir eggs with a small fork.
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11
Continue until eggs are cooked through, stirring, closing lid, letting cook 1 minute, stirring, repeat.
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12
Heat tortillas on grill.
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13
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.
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14
Fold, closing 1 end, wrap in a paper towel and serve immediately.
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15
Preheat grill to high.
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16
In a small bowl, combine oil and garlic and set aside.
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17
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.
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18
Reduce heat to medium-high.
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19
Brush vegetables with garlic oil.
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20
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.
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21
Remove all items from grill to a chopping board.
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22
Peel poblano and jalapeno, discard seeds and stems and dice.
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23
Chop tomatoes, chayote, green onions and remove corn from cob.
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24
In a medium bowl, combine vegetables, squeeze in lime juice, add vinegar and season with salt and pepper.
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25
Remove garlic from oil and add to the salsa, serve warm with eggs.
