Alright, we're gonna spice our tots,
when they come out of the oven.
With a little bit of Mexican flavor cumin and coriander.
A little sprinkle of each of those in a dish.
Little salt, little pepper,
throw your tots onto your baking sheet, 425.
It says 20 to 25 minutes on the package.
I always go five minutes longer,
'cause I like an extra crispy tot.
If I had an electric oven at home,
I would char my peppers first,
we're roasting poblano peppers.
If you have a gas stove, this is how you char your peppers.
Literally you just throw them over the open flame,
and turn them until they're blackened.
If you're doing them in a electric oven,
put your broiler on high, leave the oven door slightly ajar,
so the steam doesn't escape and burn you,
literally, when you take them out.
Char them evenly all over until they're blackened.
Just like you're roasting red peppers for an Italian dish.
Put them into a dish and cover them
until they're cool enough to handle.
Whenever I'm peeling charred peppers,
I use a little bit of towel to help me get all
of that blackened skin off.
You can leave a little bit here and there,
that char's kind of tasty actually.
But you're gonna scrape all that off,
and I use a towel so it doesn't get
under all of my nail beds.
Then we take the pepper over the garbage bowl,
and seed it and remove the stem.
I just do that with my fingers.
I just wipe it down, seeds go into the bowl.
Then coarsely chop, and for four portions
of this you're gonna need eight to nine of the poblanos.
That's the star of the dish.
I'm sauteing up a little bit of onion.
One onion in our skillet here,
in a little olive oil with salt and pepper.
I'm turning our peppers, we're gonna char up a couple more.
We've got our tots in the oven,
we're sweating out our onions
before we add our garlic.
We don't want to burn the garlic.
When people tell me they don't like garlic,
I tell them that they're wrong
they're just burning the garlic.
We're going to add a little cheese
to our peppers and add those down into the pan.
I'm gonna show you now something
that's kind of new to the freezer section,
when corn is out of season,
which is most of the year, right, it's a summer product.
I go to the freezer section and I get these charred,
fire roasted corn kernels, they're delicious.
They're smokey and sweet at the same time.
So we're gonna add some corn to our onions and garlic.
I'm gonna throw my peppers down in here.
I've melted some butter in a large skillet.
I'm gonna whisk up a minimum of two eggs per person.
No more than three eggs per person,
or you won't be able to fold the burritos up.
I am gonna flip around our green onions.
Normally you put the whites in,
then a little later you add the greens.
Please we're making scrambled eggs,
just throw the onions in the pan with the butter
Over here we're gonna take salt,
pepper, and a little hot sauce.
I love Smokey Chipotle Tabasco in this.
Beat those eggs up a little bit.
Pour 'em on down into green onion land.
And I just have these over medium heat,
I'm not trying to brown them I'm just trying to cook 'em.
Run your knife through a little cilantro.
(chopping)
Okay that's looking good.
So we're gonna pour in about one cup of crema.
Stir that in, lovely.
And a couple of fat handfuls of easy melting cheese.
Chihuahua cheese which is like Mexican mozzarella,
Monterey Jack, Pepper Jack, if you want it even super spicy.
Melt that sucker down in there,
like I said before if you have a gas top stove
you can char anything including
your big burrito wrappers right on the stove.
These are flour tortillas, the larger ones always are.
You can also roll with corn tortillas
if you're not a flour person, if you got a gluten issue.
You're just gonna make smaller burritos that's all.
I'm gonna let the eggs cook out slowly.
Now we've got our tots, we have our sprinkle.
The cumin, the coriander, the salt, the pepper
sprinkled on down the road.
You take your charred tortilla.
You pile in some of your peppers,
and corn, and cheesy mixture.
(audience oohing excitedly)
Eggs, some tots, as many as I can fit in there.
Mm, look it is so fat I can't even close him.
(laughter) (applause)
(knife scraping)
Oh my god!
Yes!
Oh yea!
(cheering)
(chimes)