I'm not normally a person that enjoys breakfast. I'm not sure why I'm not such a big fan of that meal, and intellectually I know that breakfast is supposed to be the most important meal of the day. Sandra and the kids, on the other hand, love breakfast, and I enjoy cooking eggs for them.
Over the last couple of weekends, I've been making a special breakfast for Sandra (and the kids last weekend when they came for a visit). It's breakfast quesadillas, and the family seems to love them.
This is basically an omelet put into a tortilla with some cheese and a few other ingredients.
Without any further fanfare, I'll pass along the recipe I came up with for this interesting meal.
Breakfast Quesadillas
| Source: | Larry Gensch |
|---|---|
| Prep Time: | 10 minutes |
| Cook Time: | 10 minutes |
| Catalogued: | 24-Sep-2007 |
Breakfast quesadillas are, as the name implies, quesadillas that are meant to be eaten for breakfast. They can contain many breakfast food items, depending on your taste.
This recipe is one that Sandra and the kids seemed to enjoy over the past couple of weeks.
Ingredients
1 small cooked chorizo sausage
1 Tbs butter or margarine
1 egg (or equivalent in Egg Beaters), beaten
1 tsp parsley
1 tbs bacon bits (optional)
Salt and pepper
1 large flour tortilla
½ cup shredded cheddar cheese
¼ cup green onions, sliced thin
1 Tbs chopped cilantro (optional)
Few drops of taco sauce (for garnish)
Sour cream (for garnish)
Cut the chorizo in half lengthwise, and then cut into very small diced pieces. Put chopped chorizo into a small frying pan on medium heat and allow chorizo to brown slightly, releasing some of its oils. Remove chorizo from pan and place on absorbent toweling.
Add butter or margarine to the frying pan, and melt, allowing the butter and oils to mix. Add the beaten egg and allow it to start to set. Sprinkle parsley, bacon bits, salt, and pepper into the egg mixture and continue cooking until the eggs set completely, omelet-style. Flip the omelet and cook for about three minutes more. Remove eggs from frying pan onto a plate, and carefully cut three parallel slices so you end up with four strips of eggs.
Warm a round grill pan on a burner at medium-high heat and then add the flour tortilla. After a couple of minutes, flip the tortilla so the warm side is now on top.
It is now time to prepare the quesadilla. You will only be covering one half the tortilla, using the other half to wrap over, taco-style. Add half the cheese, and arrange the strips of the omelet to cover the half of the tortilla. Sprinkle three quarters of the green onions over the cheese and egg, and then add the cooked chorizo and cilantro (if using) over the green onions, and then top with the remaining cheese. Fold the empty half of the tortilla over the filled portion, and place a weight (large frying pan, if you have one) to press the two halves together. Heat for two to three minutes, and then flip the tortilla over. Add the weight on the tortilla again and heat for another two minutes.
Remove quesadilla from grill pan and put on a cutting board. Cut the quesadilla into three or four pieces with a sharp knife. Arrange the quesadilla on a plate with pieces slightly overlapping. Add a few drops of taco sauce, and a dollop of sour cream, and then sprinkle the remaining green onions over everything.
Serve warm.
- A couple of strips of bacon, cooked and crumbled
- A breakfast sausage, cooked and crumbled
- Breakfast ham, cut into small cubes
- A couple of cherry or grape tomatoes, chopped
- Finely chopped red onion
- Chopped jalapeno peppers
- A small avocado, thinly sliced or chopped
- Dash of chili powder or cumin
- Minced fresh garlic
- Dash of Tabasco or other hot sauce
Bon Appetit
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