This week has been a lot of fun making recipes that are mostly favorites of the south, and today, I thought I would go even further south, south of the border that is, and make quesadillas. We have all had a quesadilla or two, but have you ever enjoyed one for breakfast? Crispy hash browns seasoned with onions and jalapenos, lend themselves to the most delicious mix of flavors, especially when piled into a whole-grain tortilla with some soft scrambled eggs.
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 quesadilla. We happen to have a pretty great taco truck down the street from our house, but on mornings when I just want to make something in my own kitchen for my grandson and husband, I dive right in myself. Buying frozen hash browns cuts down on time and you don’t even need to defrost them before browning them up in a 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 aren’t going 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 wintertime 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. They also wouldn’t be bad for lunch or dinner, just in case you missed your morning window.
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
- 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.
- Whisk eggs and milk together, cook in skillet for 3 minutes, just until soft scrambled. Place in bowl, set aside.
- 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.
- Remove and slice in half. Serve with condiments. Enjoy!