Friday, November 8, 2013

Breakfast Quesadilla

We have all had quesadillas for lunch and dinner, but have you had one for breakfast? I can now say that I have. I have seen these on the menus of some local Mexican restaurants that serve breakfast and brunch, but have never tried one.  I was planning to make omelets for breakfast today and that's when I remembered this. So I ended up scrambling a couple of eggs and making a quesadilla.
Eggs are so versatile that you can add a variety of ingredients to flavor them. This being Mexican, you can add salsas, jalapenos, corn, beans etc. Mine was just simple scrambled eggs with onions and green chilies.
Ingredients (Makes 2)
Eggs – 2
Water/Milk – 1 tbsp
Finely chopped onions – ¼ cup
Finely chopped green chilies – 1-2
Oil – 1 tbsp
Salt to taste
Crushed black pepper to taste
Whole wheat/Flour tortillas – 2 (I used 8" ones)
Cheese of choice (I used a blend of shredded mozzarella and cheddar)
Finely chopped cilantro for garnish
When beating the eggs, add a tablespoon of water or milk. This will make the eggs fluffier.
Heat oil in a pan placed on medium-high heat. Add the chopped onions and chilies. Sauté for a few minutes until the onions turn translucent. Reduce the heat to medium and pour in the eggs. Allow the eggs to settle a little on the bottom. Sprinkle the salt and start scrambling with a spatula. Reduce the heat to low and cover the pan. Allow it to cook for 3-4 minutes, toss and turn off the heat. Sprinkle the pepper and keep aside.
Heat the tortilla in the same pan or a grill pan. Flip and place the scrambled eggs on one half of the tortilla. Sprinkle the cheese, making sure there is enough on the edges. Fold over and press with the spatula, Once the edges are sealed well, flip and let the other side heat too.
Remove onto a plate and serve hot with your favorite salsa.

Note:    When cooking or baking with eggs, remember to bring them to room temperature.  
                Always cook omelets and scrambles on  low heat, else the eggs will not cook evenly.