Breakfast Quesadillas
Makes 4
Here is what you need:
4 large eggs beaten
2 tsp hot sauce
8 six-inch flour or corn tortillas
2 ½ cups Mexican blend cheese
2 ears fresh corn, kernels cut off the cob
1 to 2 jalapenos, seeds and stems removed and sliced
½ cup chopped onion
½ cup chopped bell pepper
1 tsp ground cumin
Kosher salt and fresh ground pepper
olive oil
Garnish with chopped cilantro or scallions (optional)
Serve with a sauce made of ½ cup sour cream, ½ cup salsa and 2 TBS of chopped scallions mixed together in a bowl.
You can always add cooked bacon or sausage to this dish or even black beans.
Here is what you need to do:
Heat oven to about 250 degrees.
Heat about 2 TBS of oil in a large saucepan on medium heat. Add the corn, jalapeno, bell peppers, onion, cumin and a little bit of salt and pepper. Cook until tender then remove from heat.
In a bowl mix together the eggs and hot sauce. Season with a little salt and pepper. Add a little oil to a nonstick pan and cook the eggs until cooked through.
Divide up your vegetables and eggs into four even piles. Heat up a cast iron pan on medium-high heat. Place a tortilla on the bottom of the skillet, then pile on an even layer of cheese then vegetables, eggs and top with a little more cheese cover until the cheese on top starts to melt. Place a tortilla on top of the melted cheese and flip the quesadilla over to brown what was the top tortilla. Slide the quesadilla on to a sheet pan and put in oven to stay warm while you make the remaining quesadillas.
Cut the quesadillas into wedges, sprinkle with scallions and serve with the sour cream sauce. Let's Eat!!
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