301 South Halsted Street
540 North Wells Street
500 South Dearborn Street (Dearborn location also serves dinner)
3 corn tortillas
chicken chorizo, amount to your liking
cilantro, amount to your liking
pepper Jack cheese, amount to your liking
Pico de Gallo (3/4 cup chopped tomatoes, 1/3 cup chopped cilantro, 1 small jalapeno chopped, 1 Tbs lime juice)
Chipotle Aioli ( 1 cup Mayonnaise, 1/4 cup sour cream, 3 oz chipotle peppers, cholula sauce, to taste)
butter or oil (olive/vegetable)
salt and pepper, to taste
Pico De Gallo
In medium size bowl, add tomatoes, cilantro, jalapeno, lime juice, salt, and pepper and mix. Set aside
In small size bowl, mix well with a spatula mayonnaise, sour cream, chipotle peppers and Cholula sauce. Set aside in refrigerator until ready for tacos.
In medium size bowl, using fork to blend together eggs, salt, and pepper.
Heat pan over medium high heat and add butter to pan to melt. Pour egg mixture into pan and stir with spatula. Cook for 2 to 3 minutes or until egg mixture has set.
Add butter or oil to pan and begin to sauté chicken chorizo. Add cooked scrambled eggs, cilantro and cheese. Set aside.
Warm Corn tortillas and fill with egg, chicken chorizo, and cheese. Top with Pico de gallo and Chipotle Aioli sauce.
Meli Cafe’s Pound Cake French Toast
1 lb butter, softened
3 cups sugar
4 cups all-purpose flour
3/4 cup milk
1 teaspoon vanilla extract
In mixing bowl, beat butter for few minutes. Add sugar and mix for another 2-3 minutes. Add eggs 1 at a time. Add flour. Add milk and vanilla extract. Pour mixture in pan (loaf pan) and place in preheated oven at 350 degrees for one hour. Let cool .
1 teaspoon vanilla
dash of cinnamon
1/4 cup milk
Mix eggs, vanilla, cinnamon, and milk for 2-3 minutes. Slice pound cake. Dip sliced pound cake in mixture and place on lightly greased griddle until browned on both sides. Place finished pound cake on plate and top with favorite toppings (strawberries, chocolate, etc.)