Bacon and Egg Quesadillas
Quesadillas de Tocino y HuevoThese breakfast quesadillas of tortillas filled with scrambled eggs, bacon, and cheese are quick and easy to make. This recipe, made with flour tortillas is from northern Mexico, where flour tortillas are frequently used. (In the central and southern regions, corn tortillas are by far the preferred tortilla.) The bacon can be cooked a day ahead to make it even quicker. You can serve them with red or green salsa; sometimes both are offered. Try Tomatillo and Chipotle Chile Sauce or Pan-Roasted Red Salsa, or use prepared salsa, to save time.
Ingrediënten
Makes 2 servings
- 1 tablespoon unsalted butter
- 2 green onions chopped
- 4 large eggs beaten
- 4 slices cooked crisp bacon broken into small pieces
- 2 flour tortillas
- ½ cup shredded Oaxaca or Monterey Jack cheese
- Vegetable oil
Instructies
- In a large nonstick skillet, melt the butter over medium-high heat and cook the onion, stirring, about 15 seconds.
- Add the beaten eggs and cook, stirring, until barely set.
- Stir in the bacon.
- Remove the pan from the heat.
- Put the tortillas on a flat surface and spoon half of the eggs on each tortilla.
- Top equally with cheese.
- Fold the tortillas in half.
- Brush lightly with oil.
- Wipe out the same skillet and heat over medium heat.
- Toast the quesadillas until lightly browned on both sides, about 1 minute per side.
Notes / Tips / Wine Advice:
Serve hot.
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