Who knew you could grill breakfast—and eggs? Here’s a lightened up take of the traditional Mexican breakfast dish chilaquiles. Grilling rather than frying not only makes these much healthier, they’re also fresher tasting and more delicious.
1 pound tomatillos, husked and washed
2 jalapenos, halved and seeded
1 red onion, halved and cut into thirds
3 garlic cloves, skin on
Juice of 1 lime
8 taco-size yellow corn tortillas
10 large eggs
1/3 cup skim milk
1 teaspoon salt
1/2 teaspoon pepper
4 ounces queso fresco
2 avocados, cubed and tossed in lime juice
1/3 cup cilantro leaves
1/2 cup Mexican crema or sour cream
1 lime, cut into wedges
Hot sauce (optional)
1. Preheat grill to medium heat. Clean grates and place a grill basket directly on the grates to heat as well.
2. In a bowl combine tomatillos, jalapeno, red onion, and garlic. Drizzle with vegetable oil and a sprinkling of pepper. Toss to coat. Pour into grill basket and grill for 15 to 20 minutes until charred and softened, flipping and turning every 5 minutes or so.
3. Remove from basket and let cool slightly. Once cool enough to handle, remove garlic cloves from skins and place everything in a blender with lime juice and 1 large pinch each salt and pepper. Blend until smooth. Taste for seasoning, adding more salt or lime juice if needed. Set aside.
4. Lightly spray or brush tortillas with oil on both sides. Grill with grill open for 4 to 5 minutes on each side until nicely grill-marked and crispy. Remove and set aside.
5. Place a cast-iron pan directly on grill, close lid, and let it heat up for 10 minutes. Meanwhile, in a large bowl, whisk eggs, milk, salt, and pepper. Crumble in queso fresco, leaving it in small to medium crumbles.
6. Once pan is heated, oil liberally with vegetable oil. Pour beaten eggs into pan and let sit 3 to 4 minutes. Using a wooden spoon, gently move eggs around, working from the outside in. Continue doing this every couple of minutes for 8 to 10 minutes until eggs are set but still soft. Carefully remove pan from grill.
7. To assemble, in a shallow bowl or plate, break up 2 tortillas and lay flat. Drizzle some salsa over chips and top with 1/4 scrambled eggs. Top with a little more salsa, avocado chunks, crumbled cheese, cilantro, and a drizzle of Mexican crema or sour cream. Top with hot sauce, if using. Continue with remaining servings and serve immediately.
Nutrition score per serving: 404 calories, 29g fat (9g saturated), 20g carbs, 18g protein, 6g fiber, 695mg sodium, 209mg calcium
Recipe courtesy of Megan Mitchell, host of Grill Next Door, a new cooking series on Yahoo! Screen