With their crunchy tortilla and delicious cheese, vegetable and meat filling, quesadillas are a tasty alternative to the usual sandwich. This does not mean, however, that they can only be eaten for lunch or dinner. By preparing a filling based on eggs and bacon, you can also enjoy them for breakfast, thus starting the day in a great way. Use vegetables and hot peppers to recreate the classic flavors of Mexican cuisine: you will bring to the table a perfect dish for the most important meal of the day.
Ingrediants
- 500 g of thinly sliced bacon
- 3 tablespoons (45 g) of butter (divided)
- 1 whole onion, diced
- 1 whole seedless pepper, diced
- 1 whole seedless jalapeño, diced
- 8 whole eggs
- 60 ml of liquid cream
- Salt and Pepper To Taste.
- 6 whole tortillas
- 150g freshly grated Cheddar and Monterey Jacks
- Pico de gallo (for serving)
- Sour cream (for serving)
Steps
Part 1 of 3: Cooking the Bacon and the Vegetables
Step 1. Fry the bacon
To make the quesadillas, you will need 500g of thinly sliced bacon. Cook it over medium-high heat in a large skillet until it is crispy.
- To make a healthier breakfast, you can use turkey or vegetable bacon instead of pork.
- Bacon can also be substituted for sausage or ham.
Step 2. Dry the bacon and discard any remaining fat in the pan
Once you get a crunchy texture, remove the bacon from the pan. Place it on a paper towel-lined plate to absorb the fat. Discard any excess lard left in the pan.
It is not necessary to completely remove the remaining fat in the pan. The lard residues help to grease the cooking surface and make the vegetables tastier
Step 3. Melt the butter in the pan
Remove the bacon, grease the pan with 2 tablespoons (30 g) of butter. Set the heat to high, then let it cook until it has melted completely and the pan has become hot. This should take 3 to 5 minutes.
Step 4. Brown the onion, pepper and jalapeño pepper until soft
Grease and heat the skillet, cook a whole diced onion, a whole diced pepper, and a whole diced jalapeño pepper. Let them cook until they begin to soften and brown. It should take 2 to 3 minutes.
Stir them while browning to make sure they cook evenly
Step 5. Plate the vegetables
When cooked, remove them from the pan with a slotted spoon and transfer them to a plate. Set them aside for now, then move the pan back over the heat by setting it to medium-low heat.
Although the vegetables are re-heated when the quesadillas are cooked, it is recommended to cover the plate with a sheet of aluminum foil to keep them warm
Part 2 of 3: Making Scrambled Eggs
Step 1. Mix the eggs, cream, salt and pepper together
To make this dish, break 8 whole eggs into a large bowl. Add 60 ml of liquid cream, salt and pepper to taste. Mix well to get a homogeneous result.
- If desired, an egg substitute can be used.
- If you want the quesadillas to have an intense flavor typical of Mexican or Tex-Mex cuisine, you can flavor the eggs with tacos dressing or chili powder.
- Chives and / or fresh coriander are also recommended to make them even tastier.
Step 2. Melt more butter in the pan and cook the eggs
Once the eggs have been beaten, pour 1 tablespoon (15 g) of butter into the pan. Let it heat over medium-low heat for 1 to 2 minutes, or until it melts almost completely. Then, pour the mixture carefully into the pan.
Make sure the pan is not too hot, or the eggs may cook too quickly. Keep it at a low to medium temperature
Step 3. Stir the eggs and cook them well
Once the mixture is poured into the pan, mix it with a spoon or wooden spatula during cooking to encourage the formation of lumps. Let it cook until it thickens and removes all traces of liquid. Remove the pan from the heat and set it aside momentarily.
If the eggs seem to be cooking too quickly, turn the heat down to low to prevent them from burning
Part 3 of 3: Form the Quesadillas
Step 1. Grease a pan
Take another pan to cook the quesadillas. Heat it over medium-low heat, then lightly grease the surface with a knob of butter.
If desired, the quesadillas can also be cooked on a griddle
Step 2. Place a tortilla in the pan, then lay the cheese, vegetables, eggs, and another tortilla on top of it
You will need 8 tortillas to make 4 quesadillas. Place a tortilla in the greased, hot pan, then sprinkle a handful of freshly grated Cheddar and Monterey Jacks. Add a layer of greens, bacon, eggs, and another handful of cheese before closing it with a second tortilla.
- You can use any type of tortilla you want to make quesadillas, including those made from refined flour, corn, or wholemeal.
- 150g grated Cheddar and Monterey Jack should be enough for 4 quesadillas.
- You can also lay avocado slices on top of the eggs.
Step 3. Cook the quesadilla on one side for a few minutes
At this point, let the quesadilla cook on the first side for 30-60 seconds. Lift one edge with a flat spatula to see if it's ready - it should become crisp and lightly browned.
Step 4. Flip the quesadilla and cook until golden on the other side
Once the first side is cooked, turn it carefully using a large spatula. Let it cook for another 30-45 seconds or until golden on the second side as well.
- If the cooking is slow, you can adjust the flame to medium temperature.
- When cooked, the cheese should have melted completely, while the filling should be hot.
Step 5. Repeat the process with the remaining tortillas
Once the first quesadilla is cooked, remove it from the pan and serve. Repeat the filling and cooking process with the remaining ones until you have 4 quesadillas.
Step 6. Top the quesadillas with sour cream and pico de gallo, then serve them
Once cooked, garnish each quesadilla with sour cream and pico de gallo sauce. Serve them alone or with a side of potatoes.
- You can also garnish them with Mexican salsa or guacamole.
- Quesadillas can be stored in the freezer. Prepare and cook them as usual, but allow them to cool completely before placing them in a plastic bag suitable for the freezer. Freeze them for up to one month. When you plan to eat them, reheat them in the microwave or pan.
