Recipe: Breakfast Quesadilla (serves 2)
Breakfast and BrunchBREAKFAST QUESADILLA
3 ounces chorizo
4 eggs
Salt and pepper (to taste)
2 teaspoons butter
2 burrito-size flour tortillas
2 green onions, sliced
1 cup shredded Monterey Jack cheese
1/4 cup chopped cilantro
1 tablespoon garlic oil (or other oil of choice)
Sour cream (optional, for serving)
1/2 avocado, sliced (optional, for serving)
Saute chorizo in small skillet over medium heat, breaking up with spoon until hot and cooked through, about 3 minutes. Remove from heat and set aside.
Lightly beat eggs with whisk or fork. Season with salt and pepper to taste. Melt butter in small skillet over medium-low heat. Add eggs and cook, stirring, as for scrambled eggs.
Spoon cooked eggs onto 1 tortilla and gently spread evenly to within 1/2 inch of edge. Spoon cooked chorizo evenly over eggs. Sprinkle with green onions, cheese and cilantro. Top with remaining tortilla.
Heat garlic oil in shallow 12-inch skillet over medium-low heat. When hot, lightly brush some of oil over surface of top tortilla. Place quesadilla in skillet oiled-side-up. Cook over medium-low heat until browned on bottom, about 5 minutes. Turn and cook until second side is browned and cheese in center is melted, 3 to 4 minutes.
Remove from heat to chopping board and cut into 8 wedges. Serve with sour cream and avocado if desired.
Makes 2 servings
From: Recipelink.com
Source: Newspaper recipe clipping: LA Times, August 26, 1998
3 ounces chorizo
4 eggs
Salt and pepper (to taste)
2 teaspoons butter
2 burrito-size flour tortillas
2 green onions, sliced
1 cup shredded Monterey Jack cheese
1/4 cup chopped cilantro
1 tablespoon garlic oil (or other oil of choice)
Sour cream (optional, for serving)
1/2 avocado, sliced (optional, for serving)
Saute chorizo in small skillet over medium heat, breaking up with spoon until hot and cooked through, about 3 minutes. Remove from heat and set aside.
Lightly beat eggs with whisk or fork. Season with salt and pepper to taste. Melt butter in small skillet over medium-low heat. Add eggs and cook, stirring, as for scrambled eggs.
Spoon cooked eggs onto 1 tortilla and gently spread evenly to within 1/2 inch of edge. Spoon cooked chorizo evenly over eggs. Sprinkle with green onions, cheese and cilantro. Top with remaining tortilla.
Heat garlic oil in shallow 12-inch skillet over medium-low heat. When hot, lightly brush some of oil over surface of top tortilla. Place quesadilla in skillet oiled-side-up. Cook over medium-low heat until browned on bottom, about 5 minutes. Turn and cook until second side is browned and cheese in center is melted, 3 to 4 minutes.
Remove from heat to chopping board and cut into 8 wedges. Serve with sour cream and avocado if desired.
Makes 2 servings
From: Recipelink.com
Source: Newspaper recipe clipping: LA Times, August 26, 1998
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