Mexican Breakfast Quesadilla
Ingredients
- 6 Eggs
- ¼ Small Onion Sliced sliced
- 6 Ounces Sharp Cheddar Cheese sliced
- ¼ Cup Black Beans canned
- ½ Cup Salsa
- 4 Slices Bacon
- 4 Flour Tortillas
- ½ Avocado sliced
- Cilantro for Garnish
- 4 Slices Jalapeno optional
Instructions
- Gather your ingredients
- Cook the bacon and set aside
- Drain the grease into a ramekin and let it settle
- Wipe the pan to remove any charred bits
- Add back a teaspoon of the bacon fat
- Place the sliced onions in the pan over medium-low heat and let them cook slowly
- Rinse and drain the black beans
- Add them to the pan with the onion
- Add ½ the salsa to the pan by dropping dollops of it all around
- Mix the eggs with a whisk until bubbly
- Add the eggs to the pan also
- Cook like you would an omelet scraping down the sides of the pan with a spatula and lifting the cooked egg. (Don’t worry if you can never get an omelet to look perfect, this is all hidden inside the quesadilla.)
- Heat a second pan on medium-high and pour some of the bacon-grease into it- just enough to coat the bottom, you do not want greasy quesadillas.
- While the pan is heating, divide the egg mixture in half and flip it.
- Place a little of the cheese in the egg mixture and most of it on the tortilla
- Scoop half the egg mixture onto the first tortilla and top it with another tortilla.
- Press down and hold it for a moment, (you can then place a press on it or another heavy bottom pan).
- Check for browning on the bottom, when you think it is perfect flip it and brown the other side.
- Repeat for the second quesadilla.
- Slice into quarters and serve with the avocado, bacon, cilantro, and jalapeno.
- Place the rest of the salsa in a separate bowl for spooning over as desired.
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