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Breakfast Quesadilla
Nb persons: 4
Yield: quesadillas
Preparation time:
Total time:
Source: www.poorgirleatswell.com
| 4 | corn, (or flour) tortillas |
| 6-8 strips | lean bacon |
| 8 small | red potatoes, cut into 1/2" cubes |
| 1 small | red onion, chopped |
| 8-10 | white button mushrooms, sliced |
| Salt & pepper to taste | |
| 1 1/2 c | cheddar cheese, shredded |
| 1/2 c | red, yellow & green pepper strips |
| Avocado & cilantro for garnish | |
| Pico de Gallo or your favorite salsa on the side |
1. In a non-stick skillet, cook the bacon as you normally would (I like mine more meaty than crispy, but feel free to cook it as you like it).
2. When bacon is cooked, remove from skillet and place on a plate lined with a couple of paper towels, in order to absorb the excess fat. If there is too much bacon fat in the skillet (more than 1 T), drain it away until you only have about 1 tablespoon.
3. Add the cubed potatoes and fry them over medium high heat for 4-5 minutes, or until they start to brown on the outside and become slightly tender on the inside.
4. While potatoes are frying, chop the bacon into small pieces. Add the chopped onion to the potatoes. Sautee for about 1 minute, then add the sliced mushrooms and pepper strips, sauteeing for another minute or two. Remove from heat & cover.
5. In a separate skillet sprayed with a small bit of cooking spray, quickly heat the tortillas on each side.
6. Take each individual tortilla, add about 1/4 of the shredded cheese, and allow to melt for a minute or so (the easiest way to do this is to cover the pan; the steam will help the cheese melt faster).
7. Add a large spoonful of the potato, bacon & veggie mixture to the quesadilla and fold in half.
8. Flip onto the other side and cook for about 1-2 more minutes, or until the cheese is completely melted.
9. Slide onto a plate and garnish with sliced avocado and fresh cilantro sprigs.
10. Add salsa, guacamole, or whatever your favorite sides may be, and enjoy!
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