Breakfast Quesadillas

When you need to switch up your usual eggs and toast, but want something just as quick to make - make a breakfast quesadilla. Minimal steps, maximum taste. Cooking the egg right in the tortilla rather than cooking it first then adding it is what really makes this recipe. It makes the egg omelettey, rather than scrambley. As for the tortilla, since it’s getting pan fried in oil, either a corn or flour tortilla would work beautifully. It fries up so nice and golden brown, you’d almost think you were eating chips for breakfast. I used an awesome corn-wheat hybrid tortilla for mine, but go with your fave.

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Breakfast Quesadillas

Prep Time: 10 minutes Cook Time: 3-5 minutes Yield: 1 quesadilla

INGREDIENTS

For the Quesadilla

• 2 medium sized corn or flour tortillas (I used a 50/50 corn-wheat blend tortilla by Casa Mendosa)

• 1 egg

• A pinch of salt and pepper

• 1 tbs jalapeño, finely chopped (deseeded if you want less spice)

• 1 tbs white onion, finely minced

• 1 tbs salsa verde (or regular salsa if you like it better

• A handful of shredded cheese (I used a mozzarella-cheddar blend)

• Vegetable oil to pan fry

To serve

• Sour cream

• Lime

• Fresh cilantro

• Fresh chopped tomato

• Fresh jalapeño

DIRECTIONS

1. Preheat a small frying pan over low heat. In a small bowl, beat your egg with salt and pepper. Set aside.

2. Once the pan is hot, add some vegetable oil and swirl to coat the bottom of the pan. Place one of the tortillas in the pan. Pour the beaten egg over top the tortilla, trying to stay in the centre. If any egg spills over the side of the tortilla, you can use your spatula to lift and ‘glue’ it back to the inside of the tortilla. Sprinkle the egg with the jalapeño, onion, cheese, salsa verde, and any other add ins you like. Let it sit for about 2 minutes to allow the bottom to brown, then cover with the second tortilla while the egg is still wet. Carefully lift the quesadilla out of the pan with your spatula and drop the rest of the oil in. Flip the quesadilla and place it back into the hot oil. Allow it to cook on the other for another 2 minutes, or until the egg is fully cooked and the quesadilla begins to puff. Remove from heat.

3. Top the quesadilla with fresh tomato, cilantro, and more sliced jalapeño if you wish. Serve hot with sour cream and fresh lime.

NOTES

• Additional ingredients you could add inside: Green onions, bell peppers, mushrooms, spinach, corn