Today's recipes come from Baja Grill in Pewaukee.

Breakfast Burrito
serves 4 people

Ingredients
• 1 Cup cooked chorizo
• 9 Eggs scrambled
• 1 Cup pico de gallo
• 1 ½ Cups monterrey jack cheese
• 2 Cups black or pinto beans
• 4 - 12" Flour tortillas

Directions
In non stick pan sauté chorizo until hot. 

Add eggs and scramble in with chorizo and set aside. 

On stove or in microwave, warm flour tortillas. 

Add to each tortilla ½ cup beans, equal portion cheese, ¼ cup pico de gallo. 

Divide sausage and egg mixture between the four tortillas, and roll tortillas.

Spinach and Mushroom Enchilada
serves 4 people

Ingredients
• 1 - 12oz bag hydro washed baby spinach
• 1 package yellow corn tortillas
• 1 lb shredded monterrey jack cheese
• 1 lb sliced mushrooms
• 2 Cups canola oil

Directions
In large sauté pan cook off mushrooms in 2 tbls canola oil and season with salt and pepper to taste, and set aside to cool. 

In large sauté pan heat up remaining canola oil and dip yellow corn tortillas in oil in order to make them easy to roll.

In mixing bowl, add cheese, cooled mushrooms, and baby spinach leaves.  Add mixture to corn tortillas and roll into enchilada.

Top with additional cheese, and bake in 325 degree oven for 8 minutes and top with salsa and sour cream.

Flan
serves 6 people

Ingredients
• 1 ½ Cup sugar
• 6 Large eggs
• 1 - 14 oz can sweet condensed milk
• 2 - 13 oz cans evaporated milk
• 1 teaspoon vanilla
• 2 Tbls cajeta (Mexican caramel)

Directions
Preheat oven to 325 degrees

Pour 1 cup sugar in warm pan over medium heat.  Stir constantly until sugar is browned and becomes caramel.  Portion caramel between six ramekins (2-3 tablespoons for each).

Blend eggs together, mix in milk along with remaining ½ cup sugar, vanilla and caramel if desired.  Blend until smooth.

Portion custard into caramel lined ramekins and place in large baking dish then fill pan with 1-2 inches water.

Cover with foil, bake in oven for 45 minutes to 1 hour.  Check custard with knife, if knife comes out clean its ready.

Remove and let cool.  Refrigerate for 1 hour.  Invert each ramekin on plate to serve.  Caramel sauce will flow over custard.