Mexican Breakfast Quesadillas

Mexican Breakfast Quesadillas

Crispy and cheesy breakfast quesadillas filled with eggs, bacon, and vegetables. They are ready in just 20 minutes, making them a perfect choice for a quick brunch, breakfast, or brinner delight!

The combination of eggs and tortillas has always been a personal favorite (as seen in my migas recipe and breakfast tacos), and these breakfast quesadillas represent one of the simplest and most gratifying ways to savor them. Crispy bacon, fluffy scrambled eggs, sautéed vegetables, and generous amounts of melted cheese all enveloped in a golden, buttery tortilla? Absolutely yes.

My husband and I have enjoyed these for brunch on weekends and as a swift dinner option when the inevitable brinner cravings arise. They consistently exceed expectations!

Ingredients You Will Require

Bacon: Crispy, salty, and savory. Thick-cut is my preferred choice, but any variety will suffice.

Onion, tomato, and jalapeño: The Mexican trinity. Feel free to substitute with bell pepper, spinach, mushrooms, or any vegetables you have on hand.

Eggs: You will need 6 large eggs for this recipe. Scramble them just until set to ensure they remain soft and fluffy.

Flour tortillas: You can either prepare your own using my flour tortilla recipe or opt for your favorite store-bought brand. Choose the soft taco size (approximately 8 inches). You may use larger or smaller tortillas, just adjust the filling accordingly.

Cheese: Shredded cheese is essential for melting and binding all the quesadilla fillings together. I used a Mexican blend, but Monterey Jack, pepper jack, or cheddar are also excellent alternatives.

Salted butter: Toasting the quesadillas in butter is absolutely essential. Trust me on this. It crisps the tortilla while imparting additional flavor. Unsalted butter can be used if that is what you have available.

This provides an overview of the key ingredients I utilized and their significance.

Recipe Suggestions

Do not omit the butter! Toasting your quesadillas results in a deliciously melted center and a crispy tortilla, while the butter contributes an exceptional flavor.

Grate your own cheese. This method enhances melting and provides that delightful gooey, stretchy cheese pull.

Utilize an air fryer or griddle. A griddle allows you to prepare all the quesadillas simultaneously, simply toasting them in butter as instructed. Alternatively, you can cook them in the air fryer at 390℉ for 5-6 minutes on each side. If opting for the air fryer, I suggest using cooking spray on the tortillas instead of butter and securing them with a toothpick.

Personalize Your Dish

No bacon? Substitute with your preferred breakfast sausage, Mexican chorizo, or opt for a vegetarian choice like tofu, beans, or nopales.

Gluten-free? Choose corn tortillas or almond flour tortillas – just be aware they will be slightly smaller, so adjust the filling accordingly.

Change the vegetables. Feel free to incorporate other vegetables such as bell peppers, poblanos, anaheim, red or yellow onion, spinach, mushrooms, or even leftover roasted vegetables.

Add some heat. Incorporate hot sauce, chipotles in adobo, or pepper jack cheese for an extra kick.

Serving Suggestions for Breakfast Quesadillas

These quesadillas are quite substantial on their own, so additional sides are not necessary to complete the meal. However, I always appreciate a good dip. A bit of sour cream, salsa (I have numerous salsa recipes), your preferred hot sauce, or guacamole on the side adds a fun element (and a little extra is never a bad thing).

If you are preparing these for a weekend brunch or catering to a hungry group, consider pairing them with papas con chorizo, refried beans, or simply some sliced avocado and fresh fruit for a balanced meal. Serve alongside a mug of café de olla or a refreshing glass of horchata to round out your morning.

Notes

Storage: Let them cool, then pop them into an airtight container. Refrigerate for up to 5 days.

Reheating: Toast in a skillet or air fryer to bring back the crisp. Skip the microwave if you can – it’ll make them soft and sad.

Fixings

• 4 cuts bacon
• 1/2 medium onion, finely hacked
• 4 huge eggs
• 1 tbsp. sharp cream (in addition to something else for serving)
• 2 tbsp. Hacked chives
• 4 medium flour tortillas
• legitimate salt
• Newly ground dark pepper
• 1/3 c. Destroyed Monterey Jack
• 1/3 c. destroyed cheddar
• 1 avocado, daintily cut
• Hot sauce, for serving

Bearings

Friday-night-loaded-nachos.

Cook bacon in a medium nonstick dish over medium hotness until firm. Channel bacon on a paper towel-lined plate, saving around 2 tablespoons of bacon fat in the dish.

Add onion to the dish and cook, mixing incidentally, until relaxed, around 5 minutes. Whisk together eggs and sharp cream in a medium bowl. Empty egg blend into the dish. Allow set somewhat then lessen to hotness to low. 

Drag the eggs with a spatula or wooden spoon to make curds. Whenever the eggs are nearly cooked however you would prefer, season with salt and pepper. Crease in chives and eliminate from heat.

Collect quesadillas. Split fried eggs between two tortillas. Top each with cheddar and avocado slides. Put leftover tortillas on top.

Each in turn, cook quesadillas in a clean nonstick skillet over medium hotness until the base tortillas is brilliant, around 3 minutes. Flip and cook the opposite side until brilliant. 

Easy-key-lime-pie.

Rehash with other quesadilla. Serve warm with more harsh cream and hot sauce, whenever wanted. Appreciate it !!

Mexican Breakfast Quesadillas VIDEO

Traditional Mexican Chilaquiles

Traditional Mexican Chilaquiles

A straightforward recipe for genuine Mexican Chilaquiles Rojos—a delicious Mexican breakfast featuring salsa-soaked tortilla chips and scrambled eggs that can be prepared in less than an hour. Vegan-friendly.

Much has been discussed regarding the so-called "family meals" offered in some of the nation’s renowned restaurants.

Numerous articles and cookbooks focused on this topic depict an idealized scene of a cheerful group of wait staff and cooks gathering to enjoy a lovingly prepared meal together.

I would contend that a more accurate depiction involves whatever ingredients are nearing their expiration in the walk-in, combined with anything else that needs to be utilized, hastily assembled, heated, and laid out in hotel pans for anyone wishing to eat while they complete table settings or prepare for dinner.

Throughout my years as a restaurant chef, I have encountered everything from boiled chicken (and I mean just that—chicken boiled in water, with no additional ingredients) to frozen corn dogs and fries.

However, there are exceptions to this norm. I once collaborated with a determined woman who was primarily focused on what she would prepare for the family meal. And her dishes were delightful: finger-sized taquitos filled with chicken, fried rice enhanced with bits of smoky bacon and sweet English peas. Occasionally, she would express her frustration about having to constantly prepare food for everyone, and someone else would offer to help.

She would then spend the entire meal constructively critiquing the contributions. "Did you forget to wash the lettuce?" she would remark, flicking specks of black pepper off each leaf as if it were dirt.

Then there was Javier (better known by his place of origin: Oaxaca). Javier was an indefatigable bundle of energy who, even after flipping sauté pans at a rapid pace all night, would inevitably begin filling the grill with peppers and the fry baskets with freshly cut wedges of corn tortillas once the service started to slow down.

Prior to my encounter with Javier, I had never experienced Chilaquiles Mexicanos.

Depending on his mood, they could be extremely spicy or alternatively, smoky and filled with grilled chicken.

I had always regarded this combination of freshly-fried tortilla chips drenched in dried chile and charred tomato sauce as a dinner dish, garnished with diced sweet onion and generous spoonfuls of sour cream.

However, I discovered that this is a Mexican dish that is more commonly consumed at breakfast, often accompanied by one or two scrambled eggs. I have included scrambled eggs in the recipe below, but if you prefer to omit them and substitute with shredded chicken, or if you wish to exclude both to create a vegan-friendly option, feel free to follow your cravings.

Ingredients for This Chilaquiles Recipe

• Dried ancho chiles or guajillo chiles
• Ripe tomatoes
• White onion
• Jalapeños
• Cilantro
• Kosher salt
• Vegetable oil
• Corn tortillas
• Large eggs
• Lime
• Minced white onion, chopped cilantro, sour cream, crumbled queso fresco, lime wedges, for garnish

How to Make Chilaquiles

To begin, you can either fry your own tortilla chips or opt for store-bought ones, and the same applies to the red sauce. If you prefer to use your favorite store-bought enchilada sauce, that is perfectly acceptable. Here’s the step-by-step guide:

Step One

Prepare the salsa first. It can even be made a few days ahead of time, as it stores well in the refrigerator for up to a week.

Step Two

Fry the tortillas. Slice the corn tortillas into wedges and fry them in a large skillet over medium heat. This process takes approximately 15 minutes in total.

Step Three

Now, combine! Mix the fried tortillas with scrambled eggs and cook for 5 minutes or until heated through. Alternatively, you can skip the scrambled eggs and instead top with a fried egg.

Step Four

Serve. Add all the toppings you desire! For me, queso fresco is essential. Serve alongside refried beans.

I would appreciate more Mexican breakfast recipes! 

• Jugo Verde {Mexican Green Juice} 
• Chorizo and Eggs 
• Huevos Rancheros 
• Simple and Quick Champurrado {Mexican Hot Chocolate} 
• Simple Stovetop Pinole Chia Oatmeal 
• Homemade Conchas Recipe 
• Vegan Atole {Warm Cinnamon and Corn Drink} 

Scrambled Eggs? Fried Eggs? Grilled Chicken? 

Or perhaps all of the above? With a chilaquiles rojos recipe this exceptional, you cannot go wrong. Regardless of how you choose to top it, if you prepare this Mexican chilaquiles recipe, please share your experience by taking a picture and tagging me. 

Notes 

To create vegan chilaquiles, simply exclude the scrambled eggs and garnish with vegan cheese and sour cream.

Fixings

8 new tomatillos, husks eliminated

1 white onion, coarsely slashed

• 1 poblano pepper, stripped and cultivated
• 1 jalapeno pepper, cultivated
• 3/4 cup slashed cilantro
• 4 cloves garlic
• 2 passes on new mint salt to taste
• 3 cups destroyed cooked chicken
• 1/4 cup vegetable oil
• 12 (6 inch) white corn tortillas, cut into 3 strips
• 3/4 cup destroyed pepperjack cheddar
• 3/4 cup destroyed Monterey Jack cheddar

Guidelines

Rosemary-potato-flatbread.

Preheat broiler to 375 degrees F (190 degrees C).

Mix tomatillos, onion, poblano pepper, jalapeno pepper, cilantro, garlic, mint, and salt in a blender until smooth. 

Move combination to a pan and bring to a delicate bubble. 

Decrease hotness to medium-low and stew until thickened, blending regularly, around 10 minutes. Add chicken to tomatillo sauce and keep on stewing until chicken is warmed through, around 5 minutes more.

Heat vegetable oil in an enormous skillet over medium hotness. Fry tortilla strips in groups until fresh and gently seared, 5 to 7 minutes. Channel on a paper towel-lined plate.

Layer about a large portion of the seared tortillas in a 2-quart baking dish; spread a large portion of the tomatillo sauce over tortillas. Blend pepperjack cheddar and Monterey Jack cheddar in a bowl; sprinkle half over tomatillo sauce. 

Rehash layers.

Heat in preheated broiler until cheddar is brilliant and effervescent, 30 to 35 minutes. Permit to cool 5 minutes prior to serving. 

Cool. Appreciate it!Sedekah-ekstrem.

Traditional Mexican Chilaquiles VIDEO

Ultimate Nachos

Ultimate Nachos

To be honest, this is the finest nachos recipe I have ever encountered. It serves as an exhilarating appetizer, layered with delicious Mexican components. Additionally, it allows ample opportunity to incorporate any creative nacho toppings you desire.

There is nothing quite like a platter brimming with nachos for a fun and engaging appetizer. The foundation consists of a universally loved item – crispy tortilla chips. These chips are then adorned with all the delectable Mexican ingredients one can envision – seasoned meat, melted cheese, beans, pickled jalapenos, chunks of avocado, salsa – you name it!

It ranks among my preferred finger foods for entertaining a crowd, right alongside my seven-layer dip, cowboy caviar, or jalapeno poppers. Therefore, if you (and your friends or family) share my passion for Mexican cuisine, this ultimate nachos recipe (or these carnitas nachos) should definitely make an appearance on your dinner table soon. Naturally, accompanied by a refreshing margarita.

Ingredients Required for the Ultimate Nachos

This is a fundamental guideline for creating a substantial tray of loaded nachos – tortilla chips, meat, cheese, beans, and straightforward, fresh taco toppings. It may appear to be a lot, but once you begin layering everything onto the sheet pan, it becomes quite simple. Here’s what you will require.

Ground Beef: Beef is my go-to choice for a traditional nachos recipe. However, you may also opt for ground pork or chicken if beef is not your preference. Alternatively, shredded or diced meats are equally delicious (which I will detail later in this post).

Taco Seasoning: I strongly recommend homemade taco seasoning. It is incredibly easy to prepare yourself, using ingredients you trust.

Beans: Nachos frequently incorporate refried beans to blend with the ground meat, facilitating easier scooping with a tortilla chip. However, if you prefer solid black or pinto beans, feel free to use those!

Tortilla Chips: Any variety of chips is suitable here – whether corn, plantain, or cassava chips. Just ensure you select a bag that weighs around 13 ounces to maintain a balanced ratio of ingredients.

Cheese: The essential point here is to utilize shredded cheese for the ideal melted, gooey texture.

I personally enjoy a combination of cheddar and Monterey Jack.

Pickled Jalapenos: While this is entirely optional, I find that pickled jalapenos provide a wonderfully tangy and moderately spicy contrast.

Fresh Toppings: I am utilizing a mix of diced tomatoes, red onion, avocados, and sour cream. However, continue reading for additional enjoyable and delicious ideas!

How To Prepare Nachos For a Gathering!

Some of the finest appetizers require minimal effort. This ultimate nachos recipe is a prime example. The only cooking involved is sautéing the ground beef and refried beans. After that, everything else is placed in the oven for baking while you prepare the fresh toppings. First, ensure your oven is preheated to 400°F (200°C).

Cook the ground beef. Place the ground beef in a skillet over medium heat and cook for approximately 5 minutes. Then, incorporate the taco seasoning and continue cooking for an additional 5 minutes until it is browned.

Cook the refried beans. Combine the refried beans and water in the skillet, stirring until everything is well mixed.

Layer on a sheet pan. Begin by spreading the tortillas on a rimmed sheet pan, then layer the ground beef mixture, cheese, and jalapenos on top. Bake for 10 to 15 minutes, or until the cheese is melted and the edges of the tortilla chips are golden brown.

Add the toppings. Immediately top with diced tomatoes, onion, avocado, sour cream, and cilantro. Your nachos recipe is now ready to be served!

A Few Suggestions For The Best Nachos

Prevent soggy nachos by preparing these quickly. As the tortilla chips remain beneath the cheese and juicy meat, they will gradually soften and become soggy over time.

Ensure an even distribution of ingredients. There is nothing worse than picking up a tortilla chip that has little to no toppings. Especially if it lacks cheese or beans. Therefore, as you layer everything, be vigilant for any areas that require additional toppings – particularly the cheese!

Enhance Your Nachos with These...

Mexican delights! Replace the ground beef with shredded carnitas, or incorporate spoonfuls of fruity salsa for a refreshing variation. Consider this tray of nachos as a blank canvas and allow your creativity to flourish!

Alter the meat selection. In addition to ground beef, you may also include diced carne asada, or shredded carnitas and barbacoa. Just remember that you will need to prepare these the day prior to save time!

Include additional pickled elements. Beyond jalapeños, pickled red onions provide a delightful combination of sweet, sour, and tangy flavors.

Add your preferred salsas. In addition to pico de gallo or blended red salsa, consider incorporating some fruits! My mango salsa or mandarin orange salsa are always popular choices.

Complete Your Mexican Feast

Whether it’s Cinco de Mayo or a festive dinner night, I have numerous Mexican recipes to complement your table spread. Here are a few favorites that are sure to please.

• Carne Asada Tacos
• Citrus Shrimp Ceviche
• Best Ever Guacamole
• Chicken Fajitas
• Agua Fresca or Horchata

You can never go wrong with a platter of loaded nachos. This is especially true for gatherings (such as the Super Bowl!). After you prepare it, please share how everyone enjoyed this recipe in the comments below!

Lisa’s Suggestions

Substitutes for refried beans: consider using pinto beans or black beans.

Substitutes for tortilla chips: opt for cassava chips or plantain chips.

Fixings

FOR QUESO:

• 1 tbsp. spread
• 1 tbsp. flour
• 1/2 c. weighty cream
• 1/2 c. Monterey Jack, destroyed
• 1/2 c. cheddar, destroyed
• 2 cloves garlic, minced
• 1/2 jalapeno, minced
• 1 tsp. salt

FOR NACHOS:

• 1 sack Tortilla chips
• 1 c. canned dark beans, depleted and washed
• 1 c. corn portions
• 1/2 red onion, minced
• 1 avocado, hacked
• 1 16 ounces cherry tomatoes, split
• 1 tbsp. cilantro, hacked

Directions

Sedekah-inilah-yang-membuatmu-kaya.

Make queso: In a little pot over low hotness, dissolve murmur. Race in flour, then, at that point, add weighty cream. 

Add cheeses, garlic, jalapeno, and salt. Stew until combination is effervescent and smooth, 10 minutes. Keep warm.

On a serving platter, add a layer of tortilla chips and top with 1/3 of the queso, beans, corn, onion, avocado, and tomatoes. 

Rehash layering two additional times.

Decorate with cilantro.

 Cool. Appreciate it !!!Classic-key-lime-pie.

Ultimate Nachos VIDEO

Chicken Enchilada Quinoa

Chicken Enchilada Quinoa

Fixings

1 c. quinoa

2 c. low-sodium chicken stock

1 tbsp. extra-virgin olive oil

1/2 huge onion, diced

1 jalapeño, minced

2 cloves garlic, minced

1 tsp. ground cumin

1 tsp. stew powder

2 c. destroyed rotisserie chicken

1 c. corn portions

1 c. red enchilada sauce

1 1/2 c. Destroyed Monterey Jack

Hacked tomato, for decorate

Diced avocado, for embellish

Newly hacked cilantro, for decorate

Bearings

Tangy-key-lime-pie.

Preheat stove to 350º. In a little pot, join quinoa and chicken stock and heat to the point of boiling. Lessen hotness to a stew and cook until cushioned, 15 to 20 minutes.

In an enormous skillet, heat oil. Add onion, jalapeño, and garlic and cook until delicate, around 6 minutes.

 Add cumin and bean stew powder and mix until consolidated, then add chicken, corn, and enchilada sauce (save 1 tablespoon for sprinkling) and mix until joined. 

Add 1 1/2 cups cooked quinoa (hold rest for sometime in the future) and mix until consolidated, then top with cheddar.

Bbq-italian-sausage-and-pepper-pie.

Heat until cheddar is melty, 15 minutes.

Decorate with tomato, avocado, cilantro, and saved enchilada sauce and serve. Appreciate it !!!

Chicken Enchilada Quinoa VIDEO

Mexican Squash Blossom Sauté

 

Mexican Squash Blossom Sauté

Fixings

1 tbsp. canola oil

1⁄4 little yellow onion, minced

1 clove garlic, minced

1⁄2 red jalapeño, stemmed, cultivated, minced

2 calabazitas (Mexican squash), summer squash, or zucchini, divided, cultivated, daintily cut transversely

1 ready tomato, cored, minced

1 tbsp. minced new epazote

20 squash blooms, stemmed (both the epazote and blooms are accessible from Melissas.com)

Fit salt and newly ground dark pepper, to taste

Directions

Best-taco-soup-recipe.

Heat oil in a 12″ skillet over medium-high hotness. 

Add onion and cook, mixing, until delicate, around 2 minutes. 

Add garlic and jalapeño and cook, mixing, until fragrant, around 1 moment. 

Add squash and cook, covered and mixing at times, until delicate, around 3 minutes. 

Add tomato, and cook, mixing, for 5 minutes. 

Eliminate skillet from hotness, and mix in epazote, squash blooms, salt, and pepper; let cool for 5 minutes prior to serving. Appreciate it !!!Quick-and-easy-taco-soup-recipe.

Mexican Squash Blossom Sauté. VIDEO

Cheesy Beef Quesadillas

 Traditional Cheesy Beef Quesadillas

 Fixings

    1 lb. ground hamburger

    genuine salt

    Newly ground dark pepper

    2 garlic cloves, minced

    1 onion, diced

    1 tbsp. Taco Seasoning

    2 tbsp. tomato glue

    8 oz. canned dark beans, flushed and depleted

    2 avocados, pitted and diced

    1/4 c. Cleaved cilantro

    Canola oil, for fricasseeing

    4 enormous flour tortillas

    8 oz. destroyed white Cheddar

    1 lime, cut into wedges

    acrid cream

Headings

Best-taco-soup-recipe.

    In an enormous cast iron skillet over medium-high hotness, earthy colored hamburger, parting ways with a wooden spoon. Season with 1 tsp salt, 1/2 tsp dark pepper. 

Sauté with garlic and onion until relaxed, around 3 to 4 minutes. 

Add Mexican flavoring, tomato glue, 1 tbsp water and dark beans; cook on medium-low for 5 minutes. Switch off hotness and blend in avocado and cilantro.

    Warm an enormous non-leave container over medium hotness with 1 tsp oil. 

Place flour tortilla in dish and sprinkle half with cheddar, hamburger blend and more cheddar. 

Overlay tortilla over and fry softly on the two sides until cheddar is dissolved. Rehash with outstanding tortillas. To save time, utilize 2 non-stick skillet.

Key-lime-cheesecake-pie.

Cut quesadillas into wedges and present with lime wedges and acrid cream.Enjoy it !!!

 Customary Cheesy Beef Quesadillas VIDEO :

Mexican Shredded Beef and Tacos

 

Mexican Shredded Beef and Tacos

Fixings

Flavor MIX

▢1 1/2 tbsp chipotle powder , change heat to taste (Note 5)

▢1 tbsp paprika

▢1 tbsp dried oregano

▢1 tsp All Spice powder (ground All Spice)

▢1 tsp coriander powder

▢2 tsp onion powder or garlic powder OR 1 tsp of each

▢1 tsp salt and pepper , each

Meat

▢1 - 2 tbsp olive oil

▢3 lb/1.5kg meat toss or brisket (or sauce or some other sluggish cooking hamburger) cut into 4 pieces

▢5 garlic cloves, minced

▢1 onion , diced (yellow, brown or white)

▢3/4 cup (185 ml) squeezed orange

▢2 tbsp lime juice

▢14 oz/400g can squashed tomatoes

▢2 cups (500 ml) hamburger or chicken stock/stock

▢1/2 cup (125ml) water

▢Salt and pepper

Directions

Ingin-kaya-sesekali-lakukan-sedekah.

Consolidate the Spice Mix fixings in a bowl. Sprinkle 4 teaspoons over the meat and pat so it sticks.

Heat the olive oil in a huge weighty based pot over high hotness. 

Add the meat and earthy colored well on all sides. Eliminate onto a plate.

Turn the oven down to medium. Assuming that the pot looks dry, add more olive oil.

Add the garlic and onion and cook for 3 minutes until delicate.

Add the squeezed orange and lime squeeze, and scratch the lower part of the pot so the earthy colored bits blend into the fluid.

Add tomato, meat stock, water and remaining zest blend. Blend, then return hamburger into pot.

Put the top on, bring to a stew then turn the oven down so it is gurgling delicately, not quickly.

Cook for 2 hours, then eliminate cover and stew for an additional 30 minutes until hamburger is sufficiently delicate to shred. (Note 2 other cook strategies).

Eliminate the hamburger from sauce, shred with 2 forks.

Pass on the sauce to stew with the top off for 10 to 15 minutes to decrease and thicken as you would prefer. Change salt to taste. Discretionary: puree with stick blender to make it smooth (I do this for organization)

Throw hamburger back into the sauce (can hold some Sauce for showering on tacos assuming that you need, there's bounty).

Move hamburger into huge dish and serve. See notes for ideas.

TACOS

To make tacos, serve the meat with warmed little tortillas, avocado cuts, 

Pico de Gallo, destroyed cheddar, acrid cream, lime wedges and additional cilantro/coriander leaves.

Phoenicians-key-lime-pie.

Cool. Partake in the Mexican Shredded Beef and Tacos plans !!!

 Mexican Shredded Beef and Tacos Video :