Breakfast Quesadillas – Recipe!

Most of us have had a quesadilla or two, but this time let’s have one for breakfast.  Crispy hash browns seasoned with onions and jalapeños lend themselves to the most delicious mix of flavors, especially when piled into a whole-grain tortilla with some soft scrambled eggs, creating this delicious Breakfast Quesadilla.

As you know, I am a huge fan of Mexican food and I probably don’t go a couple of days without enjoying a taco, chips and salsa, or a tasty quesadilla. Buying frozen hash browns cuts down on time and no need to defrost them before browning in a hot pan.  Diced onions and a tablespoon of minced jalapeno perk up the taste and are just the beginning of a not-too-spicy morning meal.

Mexican food is all about the condiments, so if you don’t have time to whip up the guacamole at breakfast, just buy a tub of pre-made guac at your local grocers.  The same is true for salsa, especially during off-summer months when tomatoes aren’t at their peak of ripeness.  Some sliced scallions, fresh cilantro and another couple of slices of jalapeno really make these quesadillas scream.  This recipe would also be delcious for lunch or dinner — just in case you missed the morning window.

Ingredients

2 cups frozen hash browns

1/2 onion, diced

1 teaspoon onion powder

1 tablespoon minced jalapeno + more for topping

3 large eggs

2 tablespoon milk

1 cup white cheddar cheese, or any variety

4 whole-grain flour tortillas, any variety

guacamole for garnish

salsa for garnish

fresh cilantro for garnish

scallions for garnish

oil for cooking

salt & pepper

(Makes 4)

To Prepare:

1. In a large sauté pan over medium-high heat, add 2 tablespoons vegetable oil.  Add hash browns and cook for 2 minutes, breaking a part with spoon as you stir.  Add onions, onion powder, jalapeno, 1 1/2 teaspoon salt and 1/2 teaspoon black pepper, stir.  Cook for 5-7 minutes, until hash browns are lightly browned.  Remove and place in a bowl, set aside.
2. Whisk eggs and milk together, cook in skillet for 3 minutes, just until soft scrambled.  Place in bowl, set aside.
3. Place tortillas on board, fill with 1/2 cup hash brown mixture, 1/4 of eggs, and sprinkle with 1/4 of cheese.  Fold in half and place in skillet, oiled with a paper towel.  Cook over medium heat, only flipping once, about 5 minutes.
4. Remove and slice in half.  Serve with condiments.  Enjoy!