Mexican Food Recipes
Breakfast Quesadillas with Egg and Potato
These quesadillas are a real hit at any breakfast or brunch table. The important thing for making this Mexican recipe crispy, light, and not greasy is to use lots of oil, but to make sure it is at the right temperature to prevent it from soaking in. Make the oil hot enough to sizzle the tortilla immediately, but not so hot, that your quesadillas will burn before fillings have been added. To test your oil, try cooking an empty tortilla in the pan and see how it comes out.
It is true that not everybody enjoys eating a huge breakfast as soon as they wake up and a typical Mexican breakfast is more likely to be a cup of coffee and a sweet pastry than something like this is, but if you enjoy egg-based breakfast dishes, you will find these breakfast quesadillas satisfying and delicious. One of the reasons why Mexicans eat smaller breakfasts is that their main meal of the day is lunch, rather than dinner, and this can start as early as 11AM.
Make sure all ingredients are ready before you start cooking to keep things going and cook effectively. To keep potatoes from sticking to the pan, avoid stirring them for the first few minutes. The results are incredible.
Fantastic Breakfast Quesadillas
Ingredients -
¾ cup oil, divided
2-3 waxy boiling potatoes, diced small
salt and pepper to taste
6 green onions, white and light parts only, chopped
1 four ounce can mild green chilies, chopped and drained
¼ cup finely diced red peppers
½ teaspoon ground cumin
½ teaspoon Spanish paprika
4-6 eggs, well beaten
4 large flour tortillas
2 cups cheese, shredded
½ cup fresh cilantro, chopped roughly and divided
¼ cup sour cream
1 tablespoon fresh lime juice
1-2 teaspoons milk
1 cup salsa
1 cup guacamole
Preparation:
Preheat oven to 250 degrees F. and place a rack on a baking sheet. Line rack with two layers of paper towels to keep the first quesadillas warm while the rest is cooking.
Heat two tablespoons of oil in a medium skillet over medium high heat. Add potatoes and season to taste with pepper and salt. Sauté until crisped outside and tender inside, and then add green onions, chilies and red peppers. Cook for thirty additional seconds, then remove to small bowl and toss with spices. Keep warm.
Heat one tablespoon of oil in a small nonstick pan over medium heat, add eggs, plus salt, and pepper to taste. Scramble until cooked through but soft, then cut into small pieces. Keep warm with potatoes.
Using a skillet that will fit an entire tortilla, heat three tablespoons of oil over medium high heat until hot but not smoking. Place a tortilla in the pan and immediately put one fourth of cheese onto its surface. Add a quarter of the potato mixture and a quarter of the eggs, plus a sprinkle of cilantro, then fold tortilla in half with tongs and lift out of skillet. Allow additional oil to run into the pan. Keep warm in oven. Repeat with additional tortillas, adding oil when necessary.
Mix limejuice, sour cream, and milk to produce a thin mixture that can be drizzled. To serve, garnish with guacamole and salsa, drizzle with sour cream and sprinkle with cilantro. Serve immediately.
Photo Description:
Just because these are, called breakfast quesadillas does not mean you can only serve them at breakfast time. Lunch or dinnertime is just as good a time to serve this flavorful meal and you will love the mouthwatering combination of eggs, cheese, potatoes, chilies and more. These breakfast quesadillas are warming and flavorful and you can see from the picture how wonderfully tempting they look. This is a wonderful breakfast or meal for the whole family to enjoy together. A big breakfast gives you energy for a busy day ahead so make these breakfast quesadillas and you can tackle anything the day throws at you!
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