Friday, July 29, 2011

Open-faced Quesadilla Breakfast Recipe

Every now and again, bored from the run of the mill eggs, potatoes and toast breakfasts that normally suffice, I try to get a little creative. Last weekend was one of those times. I had some bits of veggies and such just waiting for a creative spark. Here's what I came up with...


Open-faced  Quesadilla breakfast:

2 potatoes (cubed and boiled)
3-6 eggs
1/2 of a red pepper, diced
1/2 of a poblano pepper, diced
1/2 red onion, diced
fist full of corn
1 can of refried black beans
1/2 jalapeno pepper, diced
3 garlic cloves
Soyrizo (or if you are a meat eater, chorizo, a Spanish sausage)
corn tortillas
approx. 1 1/2 cups Chihuahua cheese, grated
approx. 1 1/2 cups Cheddar cheese, grated
Mexican seasoning (chili pepper, paprika, cumin, oregano, garlic powder)


red onion
jalapeno pepper
Mexican seasoning
adobo seasoning
salt and pepper


In a pan, using a little oil (your choice, maybe grapeseed) saute the onions and the garlic until translucent. Add the peppers (including the jalapeno) and potatoes to the pan making sure to stir. Add seasoning. Continue stirring. Add corn and Soyrizo.

On a cookie sheet, place several tortillas well spaced. This recipe should make about 4 well covered tortillas. Spread the refried black beans on to the tortillas. Then, dish out, evenly, the Soyrizo/potato mixture on each tortilla. Sprinkle the Chihuahua/cheddar cheese mixture on top of the Soyrizo/potato mixture. Bake in a preheated oven at 400 degrees for about 10 minutes or until the cheese has melted.

While the tortillas are baking, prepare the eggs. I tend to go with scrambled (adding a little salt and pepper) because the are easiest, but this would work well with a sunnyside up egg as well. If you are doing sunnyside up then you will only need 4 eggs- one per each tortilla. Also, I reuse the pan that I just cooked the Soyrizo/potato mixture in. It picks up some of the spices left in the pan.

Once the cheese has melted, remove from oven. Plate the tortilla. Add the eggs on top of the Soyrizo/potato mixture and place a little tomato salsa on the side. If you have avocado, you can add a little of that as well.

...and voila! A nice twist on a regular breakfast.