Egg & Cheese Quesadilla

Original Recipe HERE

I wasn't sure if this should be served as breakfast or dinner.  But it doesn't really matter, since I'm a big fan of breakfast-for-dinner (especially when I haven't got anything else planned and it's 5:30pm..."Who wants pancakes?!").  A handy dish to have in your repertoire with ingredients that can be adjusted for anyone's taste.  Always nice to have a meal when everyone gets exactly what they want (that is, unless they don't like Egg & Cheese Quesadillas in the first place).

4 large eggs
splash of milk
salt & pepper
2 teaspoons oil
1/2 cup pinto or black beans
finely chopped vegetables (green pepper, onion, mushroom, etc.) [optional]
1 cup Mexican cheese blend
4 tortillas
salsa [optional]
guacamole [optional]
sour cream [optional]

(1) Whisk eggs in bowl with splash of milk, salt, and pepper.
(2) Place 1 tsp of oil in a 9" pan (whatever is slightly larger than tortilla) over medium heat, coating the bottom of pan.
(3) Pour the whisked eggs, tilting pan to spread them across evenly.  Let omelette cook for 20 seconds.
(4) Sprinkle beans and vegetables on top; let it cook for another 20 seconds. Using spatula, gently go along the edges of the omelette, lifting away from pan to loosen.
(5) Sprinkle 2 Tablespoons of cheese on top of eggs.
(6) Place one tortilla on top of eggs.  Flip it onto plate, tortilla side down.  Slide eggs, tortilla side-down, back into pan.
(7) Sprinkle another 2 Tablespoons of cheese on top of eggs.  Place another tortilla on top to cover.
(8) Cook quesadilla for 1 minute, pressing down lightly with spatula to help melt the cheese.  Flip quesadilla to cook other side for additional 30 seconds (or until cheese melts and tortilla is golden).
(9) Cut into wedges and serve with optional accompaniments.

Notes: My tortillas got a little dry; I think I had the burner heat too high.  Next time I'll be more watchful.

Kid Participation:
* Whisk eggs & milk
* Smear accompaniments all over top of quesdilla

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