Monday, March 5, 2012

Breakfast Quesadilla

Tired of plain old scrambled eggs & bacon or a bowl of granola for breakfast? Here is a change pace from down Mexico way. 

I adore recipes that allow flexibility, and this one  does just that. If you prefer sausage or ham or hamburger--great. Don't want any meat at all--fine. Chock this yummy breakfast dish with all of your favs. You can make this one as spicy as you like. My husband sprinkles a dash of Tobasco sauce on his.  

Just look how gorgeous this is plated.

Here is my recipe:

8 6-inch Mission Yellow Corn Tortillas
2 tablespoons butter, divided
2 large eggs
2 tablespoons heavy cream
1 teaspoon salt
1 green onion, finely chopped (including green part)
1 6-inch sprigs fresh rosemary, finely chopped
4 6-inch sprigs thyme, finely chopped
1 large button mushroom, chopped
1 tablespoon bacon, fried crisp & finely crumbled
1 tablespoon bell pepper, finely chopped
1 cup Mexican cheese blend
1/4 cup sour cream
2 tablespoons flat-leaf parsley, finely chopped
4 pinches red pepper flakes
8 1/4-inch Roma tomato slices

Here is how I made this:

Everything all chopped & ready!
1. Chop all herbs and vegetables BEFORE beginning.

2. Melt one tablespoon butter; brush one side of each tortilla very lightly. Set aside.

3. Place chopped onion, rosemary, thyme, mushroom, bacon and bell pepper in medium mixing bowl. Toss to combine; set aside.

4. Place eggs and heavy cream in small bowl. Using a hand blender, mix thoroughly. Set aside.

5. Melt remaining tablespoon of butter in medium skillet. When butter has melted, turn heat to medium-low. Add egg mixture and stir until eggs are thoroughly cooked, but not dry. Remove from heat.

6. Place each of the 8 tortillas butter side down on baking sheet.

Fluffy scrambled eggs atop Mexican cheese blend nestled against tortilla.
7. Spread 2 tablespoons shredded cheese on FOUR of the tortillas. Divide the cooked eggs among the four tortillas and place on top of cheese. Repeat process with herb/vegetable/bacon mixture. Top each with 2 more tablespoons shredded cheese sprinkled evenly over the  herb/vegetable/bacon mixture. Top each with remaining tortillas.

Veggie/herb mixture makes striking contrast  against the yellow of  the eggs.

8. Using a panini press, grill each about 3 to five minutes or until the outside of quesadilla is crispy.

9. To serve, place 1 tablespoon of sour cream on each. For garnish, sprinkle entire plate with 1/2 tablespoon freshly chopped parsley and one pinch of red pepper flakes. Add couple of slices of Roma tomatoes on the side for color and flavor.

Author's Note: For best results, chop ingredients BEFORE measuring.

Servings: 4  Yield: 4 6-inch quesadilla

Total Time: 36 minutes

Calories Per Serving: 469.48

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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