Contains: Dairy, wheat, gluten, potentially nightshades. Is: Quick and easy, vegetarian.
A quick one-off breakfast from yesterday. It isn’t even particularly Tex-Mex, but at least this has queso (cheese). And for this I had Mexican cheese in the fridge… Another case of dealing with what was in the fridge without having gotten to a real supermarket for a while. (I am going Monday!)
I raise chickens, so I did have an egg, even if the flock is on their winter slowdown.
Prep Time: 10 minutes.
Cook Time: 10 minutes.
Rest Tune: Not needed.
Cuisine: Home invention.
Leftovers: I don’t really recommend, but you could.
A Breakfast “Quesadilla”
- Approximately two teaspoons butter.
- 1 egg.
- 3 scallions/green onions chopped small.
- About 2-3 ounces / 60-85 grams of meltable cheese. I used half cream cheese and half Oaxaca cheese. Cut into thin slices.
- Ancho chili powder, to preference.
- Ground pepper, to preference.
- 1 wheat tortilla wrap.
Heat up the butter in a skillet and let it melt, medium heat.
Cook the egg to your preference: fried (over easy to well-done), scrambled, or made into a small omelet. Set aside briefly.
Lay the tortilla out flat in the skillet, making sure there remains enough butter to moisten the side facing the skillet. You shouldn’t need more butter. Heat should be at medium low.
On one half of the tortilla, spread out the cheese slices, the egg, and about half of the scallions. Space items out, breaking the egg apart as necessary. Sprinkle with the ancho powder and the ground pepper.
Fold the tortilla over to cover the cheese, egg, and scallions. Press down so it all connects. Add the rest of the scallions to the now-empty side of the skillet, stirring them around occasionally. Let all this cook for approximately three more minutes.
Remove the stuffed tortilla to a place, top with those extra scallions, and serve immediately.
NOTE: There are a lot of options, of course, Instead of, or in addition to, scallions – add sprouts. Pan fry some sliced mushrooms ahead – along with the egg. Thin matchstick-sliced bits of bell or poblano pepper. The ideas can be vast and tasty.
This recipe is shared with:
Today, two days later, I made another variant of the above, using pan-fried oyster mushrooms, wilted spinach, Oaxaca cheese, spicy sprouts and ground Ancho powder. Adaptable, this.
Nice and quick, Diann. Love it. Out of my vast collection of spices (yes, MANY), ancho powder is missing. Time to add another!
Ancho does have a great flavor – not hot, but a smokey ambiance.
Sounds yummy!! Thanks for sharing at the What’s for Dinner party – Have a great week.