Breakfast Quesadillas
Fresh flour tortillas, crisped on the outside, willed with eggs, cheese and meats of your choice
Equipment
- griddle, iron skillet, Camal
Ingredients
- 4 Flour tortillas, thin preferably uncooked
- 4 large or extra large eggs
- 1 tbsp butter
- 1/2 red bell pepper, diced (other vegetable of your choice)
- 1/2 green bell pepper, diced
- 1/2 small white onion (you can use green onions; if your onions are large 1/4 is adequate)
- 1/4 lb. sausage, bacon or meat of your choice
- 1/4 lb. or the amount you desire grated cheese of your choice; I used cheddar)
- olive oil for sauteing your vegetables
- salt and pepper
Instructions
- If you are using fresh made flour tortillas as I described in the content of the post, cook them according to the package instruction. After they puff, and they have lightly toasted on each side, remove them and set them aside to be used to build your quesadilla.If you are using already cooked flour tortillas, place them on the griddle and lightly toast them on one side that you will build your quesadilla on. You'll lightly cook them to just brown a little so that the inside is not a raw tortilla. You can finish the browning on the outside after you have filled your quesadilla.Grate your cheese and set aside. Add 4 eggs to a dish and beat with a whisk, or fork until well mixedIn a skillet add about a tablespoon of oil and the table spoon of butter. Sauté the onions, peppers and any other vegetable you are using until the onions are translucent. Lightly season with a little salt and black pepper. Remove from the skillet and set aside.Add your sausage to the same skillet, breaking it up with a spoon or spatula. Add to the vegetable mixture and combine. Wipe your skillet out and add a tablespoon of butter. Cook your eggs to a soft scramble. You do not want to overcook because they will continue to cook while you are finishing the quesadilla on your griddle, Comal or skillet. On a clean flat surface, lay 2 tortillas down with the browned side up. Add half of the grated cheese to the bottom tortilla, spreading to the edges. Add the vegetable and meat mixture, the scrambled eggs, all going to the edge of the tortilla. Top with the remaining cheese, then top with the final tortillas with the browned side in.Heat your Comal, skillet or griddle to medium high. Carefully so that your ingredients don't fall out, move to your heated griddle. Allow the quesadilla to cook on one side until golden brown, gently turn and cook on the other side until golden brown and your cheese has melted. Alternatively, if you want to have your griddle heated to a low heat, you can build your quesadilla on the griddle itself. I like to do it off because I don't want that first side to brown too fast, but do what works for you. If you do build it on a lightly heated griddle, once you have completed with the final tortilla on top, increase your heat to medium to medium high, being careful not to burn the tortilla. When both sides are golden brown, your cheese is melted, remove to a cutting board and slice into the number of pieces you like. Serve with your choice of salsa, Pico de Gallo, sour cream or Mexican Crema, and guacamole or sliced avocado. Enjoy!