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Mexican food for breakfast - divine! But don’t limit this to breakfast - these quesadillas would make a quick and satisfying weeknight light supper, or a snack to feast on during the games. I stayed fairly close to Laura Vitale’s recipe in her new cookbook “Laura in the Kitchen” (2015). Plan to make extras because they do well reheated next day.
Ingredientes
- 2 tablespoons safflower oil, plus more for brushing tortillas
- 5 scallions, white and light green parts only, sliced thin
- 1/2 red bell pepper, cut into 1/4 inch dice
- 1/2 jalapeno pepper, seeded and minced
- 3/4 cup canned black beans, rinsed and drained
- 1/2 teaspoon ground cumin
- 4 (8-inch) flour tortillas
- 1/2 cup shredded Monterey Jack, pepper Jack, or Shapr Cheddar cheese
- 6 large eggs
- Salt and freshly ground pepper
- 1/4 cup coarsely chopped cilantro
- Optional: salsa and sour cream to pass
Direcciones
- Heat the oil in a 10-inch nonstick skillet over medium heat.
- Add the scallions, bell and jalapeno peppers, the beans and a small pinch of salt. Cook stirring occasionally until the vegetables soften, about 5 minutes. Add cumin and cook a few seconds more.
- While the vegetables cook, lay the tortillas flat on a work surface (like a breadboard) and brush tops lightly with oil.
- Flip them over, oiled side down, and sprinkle about 1 tablespoon of the cheese over half of each tortilla. Set aside.
- Whisk eggs in a medium size bowl with a pinch of salt and pepper. Add the eggs to the skillet with the vegetables and cook, stirring constantly until they are softly scrambled. Remove from heat and stir in cilantro.
- Divide the egg mixture into four equal portions and place each on top of the cheese sprinkled on half of each tortilla. Sprinkle the remaining cheese over the eggs. Gently fold the empty halves of the tortillas over the filling.
- Wipe the skillet out with a paper towel and put two quesadillas in the skillet. Cook over medium heat until the cheese melts and the tortillas are golden brown on both sides, about 3 minutes per side, flipping them halfway.
- Cook the remaining quesadillas in the same fashion and serve. Optional: pass salsa and sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 354 | |
| Calories from Fat 169 | 48% |
| Total Fat 19.08g | 24% |
| Saturated Fat 5.56g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 325mg | 108% |
| Sodium 185mg | 8% |
| Potassium 738mg | 21% |
| Total Carbs 25.65g | 7% |
| Dietary Fiber 6.3g | 21% |
| Sugars 2.41g | 2% |
| Protein 21.15g | 34% |
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