Yesterday morning I decided to make breakfast. What to make? A look through the fridge revealed some eggs, home-made corn tortillas, flour tortillas, breakfast sausage and sharp cheddar cheese. All sorts of breakfast dishes came to mind but I hadn’t made Quesadillas in a while. So, Quesadillas it was.
Some years ago, we received a Quesadilla maker for Christmas. It was a counter top electric appliance and we loved to make and enjoy the Mexican treat with it. So much so that I wore it out completely. This meant that I would cook the Quesadillas in a pan the “old fashioned”. Hey, it was easy and you can do it, too!
Generally, these are made with flour tortillas. However, you are the boss and you may use corn if you like. Shoot, you can use one of each, sort of like Taco Bell’s Double Decker Taco which has a corn taco shell inside of a flour tortilla spread with refried beans. In fact, I made a Quesadilla with the two-faced tortillas and it was delicious. Also, you may add any topping ingredient you like. Sliced jalapenos, for example, would we a tempting addition!
Break up the sausage and cook over medium heat.
Scramble until all of the pink is gone and the sausage is well done.
Add salt, pepper, milk and hot sauce to the eggs …
beat with a whisk until the eggs are well mixed and lemon yellow.
Lay a tortilla in an oiled pan and arrange the toppings. A little sausage and this one is ready to cover and toast.
The tortillas may be corn or flour. The whole quesadilla in the main picture uses corn tortillas. This one uses flour.
- 3 Eggs Scrambled in a Bowl with 2 Tablespoons of Milk, 10 Drops Hot Sauce and Salt and Pepper
- 2 Teaspoons Butter
- 4 Ounces Breakfast Sausage Scrambled Well Done
- ½ Medium Yellow Onion Thinly Sliced
- 3 Tablespoons Coarsely Chopped Green Bell Pepper
- 3 Tablespoons Canola or Other Oil
- ¼ Teaspoon Chili Powder
- ⅛ Teaspoon Ground Cumin
- 4 6" Soft Tortillas, Corn or Flour
- ½ Cup Shredded Cheddar Cheese
- Salt and Freshly Ground Black Pepper
- Scramble the eggs in butter over medium heat until firm; remove to a bowl and set aside.
- Cook/scramble the sausage over medium heat until well-done; remove to a bowl and set aside.
- Saute the onion slices and bell pepper in 2 tablespoons of the oil over medium high heat stirring/tossing often. Season with chili powder, ground cumin and salt and pepper to taste. When soft and showing some browning, remove to a bowl and set aside.
- Heat a 10" skillet (cast iron works well) over medium high heat. Spread 1 teaspoon of the oil in the middle of the pan. Place a tortilla in the center of the pan. Spread ¼ of the cheese, ½ of the eggs, ½ of the sausage, ½ of the onion mix and then another ¼ of the cheese evenly across the tortilla in that order. Top with another tortilla and mash the concoction with a spatula to "stick" it together.
- Carefully turn the "stack" using a spatula underneath and a hand on top. You want to see some toasting/browning on the bottom tortilla; see pictures. If need be, you may turn it again to toast. Mash with a spatula to shape the quesadilla. Turn again to determine if it is done or needs a bit more cooking. This goes fast so keep your eyes peeled! Make the second quesadilla in the same manner.
- Serve with salsa, sour cream or guacamole. Fresh fruit makes a tasty side dish.
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