Last Fall I was looking for a hearty and diverse recipe that could be served for any meal of the day. As the afternoon was slipping into evening I was also craving breakfast. Then I came across this delicious looking breakfast quesadilla recipe.
Once again I had arrived at my go-to recipe site and my online mentor, Ree Drummond, from The Pioneer Woman. She was presenting me with another new challenge. My cooking vision quest has been to continually whip up or slave over cuisine items that I had either never made. Or some delicious delight that I had always wanted to make. This one was both and I had plenty of leftover ingredients to send me on my way to the kitchen.
There are not step-by-step pictures for this scrumptious endeavor because
my camera wasn’t working I flat-out didn’t feel like it on this particular occasion. Preparation and cooking begins with 1 pound of bacon. One little trick I learned to making bacon easier to cut is to take it out of the package, set it on a plate and put it in the freezer for about 20 minutes. It firms it up nicely and then your knife will slice through it easily. Cut the bacon into halves and sizzle them up in a skillet. Set them on a paper towel lined plate to drain and pour all of the grease out of the pan. Yet leave all of the remaining greasy goodness in your trusted cooking vessel.
Here is where you can add or omit any ingredients you desire. I melted some butter in the still medium hot skillet and tossed in diced onions and mushrooms cooking the mushrooms down and until the onions began to become translucent. Next were some diced potatoes and cooking them thoroughly until they were beginning to turn golden brown. Salt and pepper to your taste and make sure all the happy little ingredient party goers are married together and pour them into a bowl when you are done. Set aside.
Crack 8 eggs into a large bowl but save half of one shell to scoop out any egg-shell pieces that fell in when you were trying to be a professional egg opener. Beat the eggs and pour them into the skillet and scramble them up. Season with salt and pepper and when they are to the doneness of your liking scoop them off onto a platter. Set aside.
Now you’re ready for that final step of assembling all of this. Have the skillet on medium-low heat and toss a dab of butter back into the same skillet. First lay a tortilla down, some shredded Cheddar/Monterrey jack cheese (or any cheese you like), the main filler you’ve chosen, the scrambled eggs, sliced avocado, crispy bacon, more filler and then more cheese. Top off this masterpiece with a second tortilla and things happen fairly quickly here. The bottom tortilla will get a slightly toasted crust as the cheese melts and binds everything together.
My nerve-racking moment of truth was The Flip. I slid a spatula underneath the bottom tortilla and firmly places my fingers on the top tortilla and gently yet expediently turned it over! The judges gave it a near perfect score of 9 as some of the ingredients attempted to sneak out but the melted cheese held its grip. *Applause!* Cook for a couple of more minutes and remove to a serving platter. Quarter this food tease up and top with a dollop of Pico de Gallo and sour cream. Let the
tasting devouring begin!
The tortilla proved to be the perfect glove for all of the yummy goodness inside and the first bite was mouth wateringly good. The eggs were so soft, a crunch from the onions and bacon, some smooth mushrooms, the creamy avocado all with cheese exploding in my mouth. Definitely a quesadilla for any meal of the day!
Here is the original recipe at The Pioneer Woman if you’re interested. Remember, everything is completely interchangeable to his saucer-shaped food frenzy.