This take on a quesadilla makes a festive presentation for brunch, and you can customize it with ingredients you love best.
- 3 tablespoons extra virgin olive oil
- 1 onion, finely diced
- 1 bell pepper, any color, seeded and finely diced
- 1 chile pepper, such as a poblano or a jalapeño, seeded and finely diced
- 6 eggs
- 4 corn or whole-wheat tortillas
- 1-1/2 cups grated Manchego, Monterey Jack, or cheddar cheese, or a combination
- 1 cup black beans
- 1 avocado, cut into thin slices
- Your favorite salsa
Heat a large skillet over medium heat. When hot, add two tablespoons of olive oil, the onions, and peppers. Sauté until the onions soften and turn a light brown. Whisk the eggs and add them to the pan; cook to a soft scramble.
Heat a griddle over medium heat. When hot, drizzle on the remaining olive oil. Place two of the tortillas side by side on the griddle and layer on the ingredients, in this order, divided between the two: half of the cheese, the scrambled eggs, beans, avocado slices, and then the rest of the cheese. Top with the remaining tortillas and press down gently with a large spatula or cake lifter (see Quick Kitchen Nugget in Newsletter #154).
When the bottoms of the tortillas brown and the bottom layer of cheese has melted, flip them and continue cooking until the other cheese layer has melted. Transfer the quesadillas back to your cutting board and cut them into quarters. Serve with salsa as desired.
Yields 4 servings