Chef Grant Morgan from the Velvet Taco stops by Good Day to share a recipe off the new brunch menu.
Monte Cristo Taco
1 batch French toast batter
4 each 6-inch flour tortillas
4 oz. wt. Gruyere cheese grated
8 each ham, sliced thin
4 TBSP strawberry jam
1 TBSP strawberry salsa
4 tsp powdered sugar
1 tsp micro mint
Preheat countertop griddle to 350 degrees, spray griddle with pan spray. Place flour tortillas in the French toast batter and let soak for 30 seconds.
Place soaked flour tortillas on the griddle and let cook for 1 minute. After 1 minute flip tortilla over and cover each tortilla with 1 oz. wt. of the gruyere cheese and allow to cook for 1 more minute.
Place ham flat on griddle and let cook for 30 seconds on each side. Using a spoon spread 1 TBSP of the strawberry jam down the middle of each tortilla then place 2 pieces of ham evenly on each tortilla.
Cover the ham with 1 TBSP of the salsa on each tortilla then sprinkle the powdered sugar over the salsa and top with micro mint.
French Toast Batter
2 each eggs
2/3 cup whole milk
1 tsp vanilla extract
1/2 tsp cinnamon
Add all ingredients into a stainless-steel mixing bowl. Whisk until completely incorporated.
1/2 cup strawberries, 1/4” diced
3/4 TBSP jalapenos 1/4” diced
2 TBSP red onions, 1/4” diced
Using a paring knife dice all ingredient into a 1/4 inch. Add all ingredients into a stainless-steel mixing bowl. Using a spoon mix all ingredients together.