On medium heat place the cast iron pan directly on the grill, close the lid and let it heat up for 10 minutes.
While your pan comes up to heat, prep your eggs and toppings. In a large bowl combine the eggs, 1/3 cup milk, 1 ½ tsp. salt and ½ tsp.pepper. Whisk to combine. Crumble the cheese into a bowl leaving it in small to medium crumbles.
Once the pan is up to heat, oil liberally with vegetable oil. Pour the beaten eggs into the pan and let sit for 3-4 minutes. Using a wooden spoon, gently move the eggs around, working from the outside in. Continue doing this every couple of minutes or so for 8-10 minutes until the eggs are set but still soft. Carefully remove the pan from the grill.
While your eggs are cooking, grill your tortillas. Lightly spray or brush with oil both sides of the tortillas. Grill, with the grill left open, each side for 4-5 minutes until nicely grill marked and crispy. Remove and set aside.
To assemble, in a shallow bowl or plate break up two tortillas and lay flat. Drizzle some salsa (optional) over the chips and then top with ¼ of the scrambled eggs. Top with a little more salsa, avocado chunks, crumbled cheese, cilantro leaves and a drizzle of Mexican crema or sour cream.Top with hot sauce if using.
Continue with the remaining 3 servings and serve immediately.
Recipe Courtesy of Megan Mitchell
As seen on Grill Next Door on Yahoo!