Mesa Grill

March 6, 2013

My favorite brunch spot in Vegas is Mesa Grill… Their Cactus Pear Margarita and Scrambled Eggs Chilaquiles are the perfect start to a day in Sin City, so when I found Bobby Flay’s cookbook, I couldn’t wait to test it out! 


For the recipe… read on!

For the Scrambled Eggs: 

  • 6 Eggs – lightly beaten 
  • 4 Tablespoons Butter
  • Salt and Pepper

Melt butter in a pan and add eggs and salt/pepper, stirring slowly with a wooden spoon on low heat for 3-4 minutes. 

For the Tortillas: 

  • Vegetable Oil
  • Corn Tortillas

Heat oil on the stove until hot (I dip a corner of the tortilla in and if it sizzles you are good to go!). Add tortilla and cook for a minute or so on each side (until golden brown) then remove from oil and dry on paper towels.  

For the Chilaquiles:

Put tortilla on a plate, top with sour cream, add eggs, grate some white cheddar cheese and top with any or all of the following: tomatillo sauce, tomatoes, cilantro, etc. 


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