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Here I use chorizo patties to make a burger influenced by two classic Mexican dishes.
Note: You want the onion rings whole, cut about 3/4 inch thick and about 3″ in diameter. So you’ll only use the biggest rings and you’ll only be using the biggest, exterior rings for this recipe. You’ll need 6 of these rings. Store the remaining onion for another use.
Start your grill and prepare for direct cooking over medium heat (about 350°F). While the grill is heating, tear off about 30″ of aluminum foil and fold the sheet in half.
Once the grill is heated, put the foil on the grate, pour the oil on the foil and quickly spread it around with a wadded paper towel held by tongs. You want to completely oil the top of the foil so that the eggs don’t stick.
Tip: Use the new non-stick foil to ensure nothing sticks.
Start grilling the chorizo patties on an open area of the grill, per the package directions.
Add the onion rings to the foil and let them cook for about two minutes, just to soften them a bit.
When the burgers have cooked about one third of the total time (as recommended on the package), gently crack an egg and pour it into one of the onion rings, then season the egg with 1/4 teaspoon of the pepper. Repeat with the remaining eggs, cracking them into the remaining 5 onion rings. Close the grill lid and continue cooking until the burgers are just about done.
During the last minute of cooking top each burger with a slice of cheese and let it melt.
Remove the burgers to a platter. Place a burger on one side of a tortilla and add one of the eggs, with the onion on top of the burger. Drizzle the egg with 2 tablespoons of the enchilada sauce. Fold the other half of the tortilla over the burger and egg, then fold the sides over the top to form a pouch around the burger.
Serve and enjoy!
Eggplant in enchiladas? Oh yeah! This is a healthy take on a traditionally heavy Mexican dish. A cream made of pepitas replaces the usual cheese and makes this a totally satisfying vegan dish. Don’t be scared off by the prep time, most of that is in the soaking of the pepitas. Once you try this dish you’ll be wondering where these enchiladas have been all your life!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!