BACON AND HASH BROWN "QUESADILLA" WITH EGGS
I have always made my quesadillas by layering the ingredients with tortillas and baking them, rather than pan-frying. I find the resulting quesadilla to be far lighter, crisper, and suitable for overstuffing-such as here, with smoky bacon and crispy shreds of hash brown potatoes. Add a fried egg and a smattering of fresh tomato salsa, and you've got the best Mexican breakfast sandwich.
Provided by Bobby Flay
Categories main-dish
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 425 degrees F.
- Heat 2 tablespoons of the oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until golden brown and caramelized, about 30 minutes.
- Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes, and cook until golden brown. Stir in the onions, poblano, and 1 tablespoon of the ancho powder, season with salt and pepper, and cook until just warmed through, about 2 minutes.
- Cook the bacon in a skillet over medium heat until browned and crisp, about 8 minutes. Scoop out and transfer to a plate lined with paper towels to drain.
- Lay out 8 of the tortillas on a work surface. Divide the hash browns, bacon, and cheese among the tortillas. Stack half of the tortillas on top of the remaining topped ones to create 4 double stacks. Top each with one of the remaining 4 tortillas. Brush the tops with a little oil and sprinkle with the remaining 2 teaspoons ancho powder.
- Transfer the quesadillas to a large baking sheet and bake until golden brown and the cheese has melted, 8 to 10 minutes.
- When the quesadillas are nearly ready, melt the butter in a large nonstick saute pan over medium heat. Carefully crack the eggs into the pan, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 2 minutes.
- Top each quesadilla with a fried egg, some of the tomato salsa, and a sprinkling of chives.
- Combine all of the ingredients in a bowl and let sit at room temperature for at least 15 minutes before serving.
SIMPLE EGG AND CHEESE BREAKFAST QUESADILLAS
This is a recipe that I made up after being disappointed by the Dunkin' Donuts® breakfast quesadilla. These quesadillas are satisfying and filling, and a good way to start your day. I make these the night before for my husband. He re-warms them in the microwave or the toaster oven and they are as good as freshly made. They can also be made in advance and frozen for future breakfasts.
Provided by judy2304
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Beat 2 eggs with 1 1/2 tablespoons milk in a bowl.
- Melt 1 teaspoon butter in a 6-inch frying pan over medium heat. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Remove 1/2 the mixture and set aside in a bowl.
- Pour egg mixture and 1/2 vegetable mixture into the skillet. Tilt the pan, gently push one side of the egg, without breaking it, away from the side of the pan, and let the uncooked egg run onto the pan. Repeat with all four sides of the egg, cooking until bottom is set, about 2 minutes. Flip over and cook until bottom is slightly browned, 1 to 2 minutes more.
- Slide omelet onto a tortilla, then slide tortilla back onto the pan. Place 1 slice of cheese onto the omelet and top with another tortilla. Cook until bottom is browned, about 2 minutes. Flip and brown opposite side, about 1 minute more. Slide quesadilla onto a plate and cut into 4 sections.
- Beat remaining 2 eggs and 1 1/2 tablespoons milk together in a bowl. Grease the same pan with the second teaspoon of butter. Repeat steps 3-4 with the reserved vegetables and the remaining cheese and tortillas.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 40 g, Cholesterol 393.4 mg, Fat 21.7 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 8.7 g, Sodium 919.7 mg, Sugar 6.2 g
CHEESY EGG QUESADILLAS
Here's my fun spin on breakfast for dinner. These egg quesadillas are so easy to make, full of protein and plain delicious any time of day. -Barbara Blommer, Woodland Park, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Whisk together first 3 ingredients. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat., Place 2 tortillas on a baking sheet. Spread with beans; top with eggs, salsa, cheese and remaining tortillas. Melt remaining butter; brush over tops., Bake until golden brown and cheese is melted, 10-12 minutes. If desired, serve with sour cream and additional salsa.
Nutrition Facts : Calories 738 calories, Fat 38g fat (18g saturated fat), Cholesterol 344mg cholesterol, Sodium 1248mg sodium, Carbohydrate 67g carbohydrate (3g sugars, Fiber 5g fiber), Protein 30g protein.
BACON QUESADILLA
This fuss-free quesadilla is so tasty, you'll feel like you're treating yourself. This makes a great snack for one. You can double or triple the ingredients if needed. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Butter one side of one tortilla; place in a small skillet, buttered side down. Top with cheese, bacon and salsa. Butter remaining tortilla; place on top, buttered side up., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with sour cream, guacamole and additional salsa if desired.
Nutrition Facts : Calories 388 calories, Fat 23g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 1000mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein.
BACON, EGG AND BLACK BEAN QUESADILLAS
Serve breakfast for dinner with these easy, filling quesadillas made with eggs, black beans, spinach and cheese!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 8-inch nonstick skillet over medium heat. In medium bowl, beat eggs, milk, salt and pepper with whisk until well combined. Add eggs to skillet and cook, stirring frequently, until eggs are nearly cooked through, about 3 minutes; add spinach, and cook 2 to 3 minutes or until spinach is wilted and eggs are cooked through.
- Spoon egg mixture onto half of each tortilla. Top each with 1 slice bacon, 2 tablespoons black beans and 2 tablespoons shredded cheese. Fold in half.
- Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and thoroughly heated. Cut into wedges. Serve with salsa and sour cream.
Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 210 mg, Fat 1 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 2 g, TransFat 1 g
BACON AND EGG QUESADILLAS
Make and share this Bacon and Egg Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 42m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a big nonstick skillet, melt the butter over medium-high heat; cook the onion, stirring, about 15 seconds.
- Add in the beaten eggs, salt and pepper to taste, 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 with equally with cheese.
- Fold tortillas in half; brush lightly with oil.
- Wipe out the skillet (or use another clean skillet) and heat over medium heat.
- Toast the quesadillas until lightly browned on both sides, about 1 minute per side.
- Serve hot.
BACON, EGG AND CHEESE QUESADILLAS
Came up with this when I didn't want a regular breakfast biscuit. Cooking bacon isn't included in cooking time. If you want to save time,and a step or two just mix in the cooked bacon with the eggs before you scramble them. Heat level of salsa is Chef's choice. Don't be put off the long list of directions, it's easier than it looks. Submitted to "ZAAR" on August 24,2007
Provided by Chef shapeweaver
Categories Breakfast
Time 18m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Scramble eggs until desired doneness is reached.
- While eggs are cooking, heat tortillas in microwave for about 15 seconds or until softened.
- Spread 1 tablespoon of salsa on bottom half of tortilla.
- Place half the eggs over the salsa.
- Top eggs evenly with 1/4 cup of cheese.
- Place half of the bacon over the eggs and fold the top half of the tortilla over.
- Repeat steps 3, 4, 5 and 6 for remaining tortilla.
- Place both tortillas in a 10-inch skillet sprayed with cooking spray.
- Cook until lightly browned over medium heat on both sides, about 6 to 8 minutes.
- Cut each quesadilla in half; eat and enjoy.
CRISPY BACON AND HASH BROWN QUESADILLAS WITH FRIED QUAIL EGGS
Provided by Bobby Flay
Time 1h30m
Yield 8 servings
Number Of Ingredients 25
Steps:
- For the hash browns:
- Place potatoes in a medium pot of cold, salted water, bring to a boil and cook until fully cooked about 15 to 20 minutes. Drain, let cool slightly, and grate on a grater using the large holes.
- Heat 2 tablespoons oil or remaining bacon fat, in a large saute pan over medium heat and add the onions, season with salt and pepper and cook until golden brown and caramelized, stirring occasionally.
- Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes and cook until golden brown. Stir in the onions, poblano chile, ancho chile powder, paprika, and salt and pepper and cook until just warmed through.
- For the tomato relish:
- Combine the diced tomatoes, red onion, jalapeno, cilantro, lime juice, olive oil, honey, salt, and black pepper in a bowl and let sit at room temperature for at least 15 minutes before serving.
- For the quesadillas:
- Preheat the oven to 425 degrees F. Place 4 tortillas on a work surface and top with cheese, hash browns, and bacon. Cover with 4 more tortillas to make 4 2-layer quesadillas. Brush the tops with oil and sprinkle with the ancho powder.
- Transfer the quesadillas to a large baking sheet and bake in the oven until golden brown and cheese has melted, approximately 8 to 10 minutes. Remove from the oven, and cut each quesadilla into quarters.
- For the quail eggs:
- Heat 2 tablespoons of the butter in a medium nonstick saute pan until it begins to shimmer. Crack each egg into a ramekin and carefully slide into the pan (cook 4 at a time). Season with salt and pepper and cook until the white has set and the yolk is slightly firm, carefully flip over and continue cooking for another minute.
- Assembly:
- Top each quesadilla quarter with a fried quail egg and a few heaping tablespoons tomato relish and garnish with chopped chives. Arrange on a platter.
BEST BREAKFAST QUESADILLA
This breakfast quesadilla features bacon, egg, and cheese in a crisp and toasty flour tortilla.
Provided by donnie2
Categories Quesadillas
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Crack eggs into a small bowl. Add crumbled bacon and whisk until well combined.
- Spray a large skillet with cooking spray; warm over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove from the heat.
- Lightly butter one side of each tortilla.
- Warm a separate, dry skillet over medium-low heat.
- Place one tortilla into the warm skillet with the buttered side facing down. Spoon 1/2 of the scrambled egg mixture over one half of the tortilla. Sprinkle 1/4 cup Colby-Jack cheese over the egg mixture and fold the tortilla over top. Cook, turning as needed, until tortilla is toasted and crispy and cheese is melted, 2 to 3 minutes. Repeat to make second quesadilla.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 29 g, Cholesterol 243.5 mg, Fat 28.8 g, Fiber 1.6 g, Protein 24.9 g, SaturatedFat 13.7 g, Sodium 994.9 mg
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- Lightly spread about 1/4 teaspoon butter on one side of each tortilla; set aside. In a bowl, beat eggs and milk until combined.
- Pour egg mixture into a hot, lightly greased skillet; cook and stir over medium heat until done. Remove scrambled eggs to a dish and keep warm.
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