Breakfast

Breakfast Quesadillas

April 19, 2017

This is definitely a recipe that I should have been making my whole entire life, but sometimes the simplest things are right in front of you and it just takes a different angle of staring at it to realize. Making tortillas from scratch is a MAJOR bonus if you end up trying to whip up a few quesadillas, but is totally not necessary, just preferred. Let’s dive in!

Begin making the tortillas by using 1/4 cup of lard or chilled bacon fat.

I’m using left over bacon which needs to be placed in a fine strainer and pushed through to get rid of any extra bacon pieces or bits.

Transfer the fat to a mixer along with 1/2 cup of all purpose flour and 1/2 cup of bread flour.

Mix for 4-5 minutes on low to medium speed.

More or less add 1/4 cup of lightly salted water (adjust as needed to form a soft ball of dough).

Continuing mixing for another 4-5 minutes.

Remove the dough from the mixer and let it rest for 30 minutes.

Once the dough is rested, take a golf ball sized piece, roll it into a ball, and dust with flour.

Begin rolling it out until the dough is paper thin. The thinner the better.

Once the tortillas is rolled out, transfer it to a cast iron skillet on medium to high heat.

Cook for about 30 seconds, or until it begins to bubble.

Flip and cook for and additional 20 seconds before removing from heat.

Store your tortillas in an air tight container so they stay warm and moist.

Start on the filling by cooking the chorizo in a medium sauce pan for 5-7 minutes, or until it begins to crisp up.

In a sauce pan on medium heat add 1/4 cup of milk…

…3 eggs, and a pinch of salt.

Begin to scramble the eggs to your liking.

Once the chorizo and eggs are done, place one fresh tortilla in a hot skillet.

Top with shredded sharp cheddar…

…sliced serrano peppers…

…sliced red onion…

…hot scrambled eggs…

…crispy chorizo…

…and a few sprigs of cilantro.

Top with some more cheddar…

…and cap it off with another fresh tortilla.

Let it heat for a minute or so to give the cheese a chance to melt and then give it a good flip so the other side can heat up for a minute too.

Once the cheese is fully melted, remove it from the heat.

To serve simply halve or quarter it, and ENJOY!

Breakfast Quesadillas

Breakfast Quesadillas

Ingredients

    Tortillas:
  • 1/2 cup all purpose flour
  • 1/2 cup bread flour
  • 1/4 cup lard or chilled bacon fat
  • 1/4 cup water (adjust as needed)
  • 1 tbsp salt
  • Chorizo:
  • chorizo
  • sharp cheddar cheese
  • serrano pepper
  • red onion
  • cilantro sprigs
  • Scrambled Eggs:
  • 3 eggs
  • 1/4 cup milk
  • salt to taste

Instructions

  1. Begin making the tortillas by using 1/4 cup of lard or chilled bacon fat. I’m using left over bacon which needs to be placed in a fine strainer and pushed through to get rid of any extra bacon pieces or bits.
  2. Transfer the fat to a mixer along with 1/2 cup of all purpose flour and 1/2 cup of bread flour. Mix for 4-5 minutes on low to medium speed. More or less add 1/4 cup of lightly salted water (adjust as needed to form a soft ball of dough). Continuing mixing for another 4-5 minutes. Remove the dough from the mixer and let it rest for 30 minutes.
  3. Once the dough is rested, take a golf ball sized piece, roll it into a ball, and dust with flour. Begin rolling it out until the dough is paper thin. The thinner the better. Once the tortillas is rolled out, transfer it to a cast iron skillet on medium to high heat. Cook for about 30 seconds, or until it begins to bubble. Flip and cook for and additional 20 seconds before removing from heat. Store your tortillas in an air tight container so they stay warm and moist.
  4. Start on the filling by cooking the chorizo in a medium sauce pan for 5-7 minutes, or until it begins to crisp up.
  5. In a sauce pan on medium heat add 1/4 cup of milk, 3 eggs, and a pinch of salt. Begin to scramble the eggs to your liking.
  6. Once the chorizo and eggs are done, place one fresh tortilla in a hot skillet. Top with shredded sharp cheddar, sliced serrano peppers, sliced red onion, hot scrambled eggs, crispy chorizo, and a few sprigs of cilantro. Top with some more cheddar and cap it off with another fresh tortilla. Let it heat for a minute or so to give the cheese a chance to melt…then give it a good flip. Once the cheese is fully melted, remove it from the heat, halve or quarter it, and ENJOY!
http://www.byrontalbott.com/breakfast-quesadillas/

| Top Left: Maple Cutting Board | Top Middle: All-Clad Strainer | Top Right: Steel Mixing Bowl Set |
| Bottom Left: All-Clad Sauce Pan | Bottom Middle: KitchenAid Mixer | Bottom Right: Iron Pan |

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