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Tuesday, November 9

Breakfast Quesadilla

I make this a lot on the weekends. Why New Mexican greasy spoon restaurants don't have this on their menu, I'll never figure out. So basically you assemble the ingredients you want in your quesadilla: cheese, chile, bacon, spices, whatever. Now beat 2 eggs with some milk and pour that into a GREASED 9" skillet. Let it cook about halfway through, making sure its not stuck at all to the pan - you need to be able to get it out of the pan in one piece.

Now, sprinkle on to the runny egg your runny ingredients - cheese, chile sauce, etc. Take 1 "regular" or 8" or so tortilla and put it down onto your runny egg pancake. Now put your hand on the tortilla, flip the pan so that the tortilla is being held in your palm, and then put the contraption back in the pan, tortilla side down, cooked egg side up. Add your dry toppings, cook a minute on high heat, then fold the tortilla in half and cook on each side until the desired crunchiness.

I hope that made sense. Here's what it looks like, in the end:

Time posted: 21:24 [permalink]

Talk at me:

If I could eat eggs, that would sound fabulous.

# posted by Fae : 15/11/04 09:18

I just found this on google :) I'm only 2 and 1/2 years late!
We do the same thing, except I use two eggs and two tortillas, Tony Chachere's as the only spice (my sweetheart's from Louisiana, and that's the ketchup of the Cajun South), and I add the crumbled bacon to the sticky side of the egg, and leave the cheese to stick the cooked side to the other tortilla. We always cook the tortillas until they are crispy, but I maintain that the recipe can also work with egg substitute, sliced deli meat, and straight-out-of-the-package tortillas.

# posted by gwennykate : 20/6/07 02:39