El Chapo: An Egg-celent Cinco De Mayo Recipe

According to the Tao Restaurant Group’s Egghead, melted caramelized cheese, spicy chorizo and golden Jidori eggs are the star ingredients to make an egg-celent recipe  aka El Chapo. Just in time for Cinco de Mayo.

El Chapo is a unique cheesy quesadilla made by Executive Chef Jason Hall and the Egghead team.  Launching on Cinco De Mayo 2018,  the cheesy egg-centric quesadilla – El Chapo will be kicking off Egghead’s late night menu.

El Chapo (egg recipe)
photo credit – Justin Levy/ Egghead

Tao Restaurant Group’s  Egghead is an “egg-centric” sandwich shop located at New York City’s Moxy Hotel in Times Square. The eatery that transforms the mundane, typical  NYC breakfast classic (bagel and cream cheese) into an egg-celent one. The shop primarily offers breakfast sandwiches with a strong emphasis on eggs such as “The Classic”.  It’s Egghead’s  signature dish, consisting of Kennebec potato brioche, egg, bacon, American cheese, tomato, shallots and aioli, with all ingredients sourced from upstate New York farms.

For those interested in making this egg-celent recipe an egg-celent one, an Egghead tip is to “melt the cheese directly in the pan and to source good chorizo. They can make a world’s difference.”

See below for the egg-celent recipe.

El Chapo: An Egg-celent Cinco De Mayo Recipe
 
The dish: El Chapo, is a cheesy quesadilla that is made in a very unique way. First, cheese is melted direct on the griddle until the cheese caramelizes (think like the cheese on a good French onion soup). Then, we add spicy chorizo, green onion and Egghead’s signature Jidori eggs.
Author:
Recipe Type: Comfort Food
Cuisine: Comfort Food
Ingredients
  • 4 (12-inch flour tortillas)
  • 2 cups queso chihuahua cheese, grated
  • 4 large Jidori eggs
  • 1lb fresh chorizo sausage,(despanabrandfoods preferred)
  • 1 spanish onion, julienne
  • 1 poblano pepper, julienne
  • 1 serrano chili, small dice
  • 3 pc Roasted Piquiilo Pepper,
  • 2 cup canned Black Beans
  • 1 TBS Mexican Oregano
  • 1 tsp Chili Piquin
  • Butter (for spreading)
Instructions
  1. In a medium fry pan cook the chorizo while breaking up into chunks with a spatula and render for 10 Min, add the onion, peppers, chili, oregano, cook for 15 min until soft. Add the beans and cook out all of the liquid.
  2. While the chorizo is cooking, whisk the eggs and a little bit of salt and pepper in a bowl. Scramble the eggs in with the chorizo mixture.
  3. Preheat a large nonstick skillet or griddle to medium-high heat. Butter one side of a flour tortilla. Cook the flour tortilla for 20 seconds then remove from pan.
  4. In the same pan drop ½ cup per quesadilla of the cheese directly into the pan. When the Cheese begins to melt, add the chorizo and egg mixture to the melted cheese and press with the toasted side of single quesadilla. Once the cheese is golden brown, carefully flip it and fold into a half moon.
  5. Toast on both sides and serve with your favorite condiment.

 

With a menu boasting of classic and contemporary comfort food and conveniently located on street level, facing 7th Avenue.  Egghead attracts  both tourists and neighborhood locals.  Make your egg-centric visit at  485 7th Ave New York, NY 10018

 

Alyssa Holder

Alyssa is passionate about donuts, burpees, listening to the stories of the people who devote their time to fill our stomachs and exploring. She spends most of her time balancing her love for sugary, carb heavenly goods and fitness trends.She is currently working at the empowering fitness community Lucille Roberts as their Social Media Manager

More Posts

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: