Breakfast/Brunch

i love this amazing torta – a mexican street food favorite

August 26, 2023 by Becky Spoon

I love a really special breakfast. Every morning. That’s how I start my day, a great cup of coffee and a special breakfast. Honestly, I can throw almost all ingredients required for a healthy diet into that one meal. And a plus for me is I’m not amazingly hungry all day. It seems I want a snack in the afternoon which I have and maybe a bedtime snack. It’s all about comfort.

This Mexican sandwich is filled with chorizo, refried beans, avocado, tomato & lettuce is the perfect sandwich for breakfast. There’s pickled red onions, potatoes, Monterrey Jack Cheese, and a fried egg in addition to the other ingredients. It really is delicious. I dressed the toasted bun with a little mayo that I added some lime juice to, and finished the entire sandwich off with some queso Cotija! Oh, I forgot the sandwich fillings were drizzled with Mexican Crema before the top was placed.

So what is this amazing sandwich? It’s is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omellets, which in this case is a sandwich. The bread used in tortas is Bolillos which are torpedo-shaped rolls similar to a soft baguette. Teleras are flatter, softer, and rounder than bolillos and they usually have two score marks down the center.

It’s hard to say what’s the best. The lusciousness of the avocado combined with the lime mayonnaise, or the spiciness of the chorizo and potato mixture.

a beautiful sandwich filled with chorizo, refired beans, avocado, tomato & lettuce – a mexican street food favorite

Besides the meat you choose, here are some common toppings according to Master Class Instructor, Gabriela Camara.

Crema: Tortas often include either crema ácida (sour cream) or crema Mexicana. A somewhat nontraditional yet still popular creamy ingredient is mayonnaise.
Cheese: In Mexico, you’re more likely to find your torta stufffed with Mexican cheeses like queso fresco, queso panela, queso Oaxaca, and cotija. In the United States, tortas might be served with jack cheese.
Avocado: Whether sliced or pounded into guacamole, avocado is one of the most popular torta additions.
Salsa: Some tortas, like the torta ahogada, are smothered in salsa. Others have just a dollop of salsa. Spicy tortas might include hot sauce made with chipotle, guajillo, jalapeño, or adobo chiles. Pico de gallo (tomato, onion, and cilantro) adds a refreshing flavor and some crunch.
Raw vegetables: Most tortas feature a leaf of iceberg lettuce. You might also find sliced tomatoes, shredded cabbage, and thinly sliced red onion.
Beans: Mashed black beans or creamy refried beans provide a hearty base for torta toppings.

This is my recipe for refried beans: Easy Refried Beans from Homemade Pinto Beans. Not only a necessity to build this sandwich but I use refried beans as a side dish along with rice with a delicious enchilada dinner, breakfast tacos, burritos, and a layer on a quesadilla. love these easy and delicious breakfast quesadillas!

My recipe for guacamole if you decide to make Guac instead of just sliced avocados. #1 – delicious guacamole!

Here’s the recipe for this delicious breakfast sandwich. Please make this. Weekends are the best for these breakfasts.

amazing torta – a mexican street food favorite

This Mexican sandwich is filled with chorizo, refried beans, avocado, tomato & lettuce is the perfect sandwich for breakfast. There's pickled red onions, potatoes, Monterrey Jack Cheese, and a fried egg in addition to the other ingredients. It really is delicious. I dressed the toasted bun with a little mayo that I added some lime juice to, and finished the entire sandwich off with some queso Cotija! Oh, I forgot the sandwich fillings were drizzled with Mexican Crema before the top was placed.

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Servings: 4 servings

Course: Breakfast, brunch, Main Course

Cuisine: Mexican

Ingredients Equipment Method

Ingredients

oil for cooking potatoes
2 large russet potatoes, diced
salt and pepper
8-1lb oz Mexican Chorizo of your choice (Easy homemade from the link in the post content)
4 eggs, fried
1-2 avocados, sliced or guacamole
Pickled red onions
Queso Fresco or Queso Cotija
Monterrey Jack Cheese
Lime Mayonnaise
4 Bolillo Buns
Butter for toasting your buns
sliced tomatoes (optional)
shredded lettuce (optional)

Equipment

Non stick skillet

Method

First Pickle your onions. Add a few slices of red onion to a bowl and add the juice of one lime, a little vinegar and salt. If you want some heat slice a jalapeno and add to the bowl. Just allow them to sit while you prepare the other ingredients. Can be prepared day before and refrigerated.
For the lime mayonnaise: Just add the amount of mayonnaise you think you will need into a small bowl and add salt and pepper to taste along with fresh lime juice to taste. A small amount of mayonnaise will not require a lot, so just adjust according to taste. Can be prepared the day before and refrigerated.
Prepare your avocados by halving, removing the stone and slicing. Sprinkle with a little salt and pepper and a squeeze of lime juice. Keep in the refrigerator until your ready to place on the sandwich to prevent them from browning too quickly.
Add a little oil to a nonstick pan. Add the diced potatoes and cook until lightly browned. Reduce the heat, continue to cook making sure they are tender. When they are tender, increase heat and add the chorizo. Cook, breaking up the chorizo, for about 5 minutes.
Prepare your buns: Split your buns, slather a little butter on and heat gridle until they are lightly browned.
In a separate pan, fry your eggs to your desired doneness. I like mine medium, because I want the yolk to be a little runny.
To build your sandwich:
Add the lime mayonnaise to both sides of your bun after it has been toasted. Top with sliced or shredded Monterrey Jack Cheese. Add the warm chorizo, the fried potatoes, pickled onions, fried egg, then avocado, tomato and shredded lettuce. Top the sandwich with queso fresco, then drizzle with Mexican Crema.
Pass the napkins and enjoy!

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love these easy and delicious breakfast quesadillas!

August 2, 2023 by Becky Spoon

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I woke up this morning craving delicious breakfast quesadillas! You know, the ones with scrambled eggs, cheese, meats and whatever you like! These are truly delicious. The flour tortillas are thin allowing them to get crispy on the outside, which I really like in a quesadilla. You know how some flour tortillas are thick? These aren’t and they make a difference in the outcome. I like mine with a little “char” here and there” however, you crisp yours how you like. Isn’t that what recipes are about…following your likes and dislikes, substituting, adding on, switching it up a little?

I love these easy and delicious breakfast quesadillas!

Let’s talk about the flour tortillas. To get the result I wanted I use the uncooked flour tortillas I get in the refrigerated section of my grocery store or there are some that are not cooked in the section where all tortillas are placed. These are what I use:

These are from HEB in the refrigerated section. They are ready to cook. Or these are really good too.

How to cook flour tortillas

Here is a video of actually making flour tortillas from scratch. If you buy the prepared ready to cook flour tortillas I mentioned…..watch the video to see how to cook them. https://youtu.be/QFQzYRF36og. Because you are cooking these flour tortillas twice if using the “ready to cook”, after the puff and lightly browned, I remove from the griddle, build my quesadilla, then place back on the griddle to brown on both sides and melt the yummy cheese!

Let’s talk about fillings

Here are some great cheeses to use in quesadillas:

Pepper jack
Colby Jack
Asadero
Cheddar cheese
Chihuahua Cheese
Pepper Jack Cheese
Fresh Mozzarella
Queso Fresco
Cotija Cheese
Colby Jack Cheese

Here are some great meat fillings:

Chorizo
Pork sausage
Bacon
Shredded chicken
Link sausage thinly sliced

Additional ingredients to enhance your quesadilla:

Roasted corn
Refried Beans
Black Beans
Sautéed red, yellow, green peppers
Hatch Green chile
Thinly sliced jalapeno

What should I serve with the Quesadillas?

A quesadilla is a mean in itself! However, I like to serve them with sliced avocado or guacamole. Salsa is a must in my opinion! I have to have sour cream too!

More recipes?

Need another quesadilla recipe? These fried egg quesadillas are wonderful! That crispy tortilla just changes it up completely and takes it to a new level. Here’s the link: The Best 10 Minute Breakfast – Fried Egg Quesadilla

Here’s the recipe for these delicious quesadillas. Enjoy!

Condiments:

Here is a quick pico de gallo recipe I like to top the quesadillas: http://pico de gallo

Guacamole#1 – delicious guacamole!

I hope you try these recipes soon!

Breakfast Quesadillas

Fresh flour tortillas, crisped on the outside, willed with eggs, cheese and meats of your choice

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Servings: 2

Course: Breakfast, brunch, dinner, Lunch, Main Course

Cuisine: Mexican

Ingredients Equipment Method

Ingredients

4 Flour tortillas, thin preferably uncooked
4 large or extra large eggs
1 tbsp butter
1/2 red bell pepper, diced (other vegetable of your choice)
1/2 green bell pepper, diced
1/2 small white onion (you can use green onions; if your onions are large 1/4 is adequate)
1/4 lb. sausage, bacon or meat of your choice
1/4 lb. or the amount you desire grated cheese of your choice; I used cheddar)
olive oil for sauteing your vegetables
salt and pepper

Equipment

griddle, iron skillet, Camal

Method

If you are using fresh made flour tortillas as I described in the content of the post, cook them according to the package instruction. After they puff, and they have lightly toasted on each side, remove them and set them aside to be used to build your quesadilla.
If you are using already cooked flour tortillas, place them on the griddle and lightly toast them on one side that you will build your quesadilla on. You'll lightly cook them to just brown a little so that the inside is not a raw tortilla. You can finish the browning on the outside after you have filled your quesadilla.
Grate your cheese and set aside.
Add 4 eggs to a dish and beat with a whisk, or fork until well mixed
In a skillet add about a tablespoon of oil and the table spoon of butter. Sauté the onions, peppers and any other vegetable you are using until the onions are translucent. Lightly season with a little salt and black pepper. Remove from the skillet and set aside.
Add your sausage to the same skillet, breaking it up with a spoon or spatula. Add to the vegetable mixture and combine.
Wipe your skillet out and add a tablespoon of butter. Cook your eggs to a soft scramble. You do not want to overcook because they will continue to cook while you are finishing the quesadilla on your griddle, Comal or skillet.
On a clean flat surface, lay 2 tortillas down with the browned side up. Add half of the grated cheese to the bottom tortilla, spreading to the edges. Add the vegetable and meat mixture, the scrambled eggs, all going to the edge of the tortilla. Top with the remaining cheese, then top with the final tortillas with the browned side in.
Heat your Comal, skillet or griddle to medium high. Carefully so that your ingredients don't fall out, move to your heated griddle. Allow the quesadilla to cook on one side until golden brown, gently turn and cook on the other side until golden brown and your cheese has melted. Alternatively, if you want to have your griddle heated to a low heat, you can build your quesadilla on the griddle itself. I like to do it off because I don't want that first side to brown too fast, but do what works for you. If you do build it on a lightly heated griddle, once you have completed with the final tortilla on top, increase your heat to medium to medium high, being careful not to burn the tortilla.
When both sides are golden brown, your cheese is melted, remove to a cutting board and slice into the number of pieces you like. Serve with your choice of salsa, Pico de Gallo, sour cream or Mexican Crema, and guacamole or sliced avocado.
Enjoy!

Breakfast Quesadillas

love this breakfast quesadilla!

March 15, 2022 by Becky Spoon

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What’s better than Mexican chorizo, seasoned panfried potatoes, lucious soft scrambled eggs cooked low and slow, melted Oxaca cheese, and avocado between two freshly made flour tortillas? The crispness of the toasted tortillas, the perfectly melted cheese with the avocado, it’s just so delicious.

I’ve seen quesadillas cooked in the oven or on a griddle or skillet. For years I’ve cooked them in a large seasoned well iron skillet. I recently purchased a comal from Masineda https://masienda.com/.

This comal is amazing. It is carbon steel which withstands high heat. You don’t need heat that high for these quesadillas, maybe a medium high. You want just enough heat to brown the outside of your flour tortillas while melting the cheese hoping it will ooze out onto the cooking surface and become crispy! Here’s a nice comal thats not as expensive and is good.

what you need to make these?

flour tortillas (I use freshly made flour tortillas that I get from my local HEB_’
chorizo
cheese of your choice ( I Oxaca which is a Mexican melting cheese)
avocado
potatoes
eggs

what to serve with a breakfast quesadilla?

#1 – delicious guacamole!
Easy, Fresh Pico de Gallo
Salsa of your choice
Sour Cream or Mexican Crema

Hope you make these soon..perfect for lunch or dinner too! Enjoy!

Breakfast Quesadillas

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Servings: 4 Servings

Course: Appetizer, Breakfast, brunch, dinner, Lunch, Main Course

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

1/2-3/4 Lb chorizo
6 Eggs, beaten
2 Tbsp Butter for scrambling the eggs
1 large potato or 2 medium diced
extra virgin olive oil
2 avocados sliced
salt and pepper
grated cheese of your choice (Monterrey Jack or Oaxaca melts well)
8 flour tortillas

Method

Heat a large skillet and add the chorizo, breaking it up as it cooks. Drain on paper towels.
Wipe out the skillet add a little olive oil to the bottom of the pan. I use non stick because it will take very little oil. Heat to medium high and add the diced potatoes. Add salt and pepper. Brown on both sides, then cover, reduce heat and cook until tender. Remove the lid, increase the heat and continue until they’re a little crisp. Drain on paper towels.
Slice your avocado and grate your cheese.
Start hearing your comal or griddle.
Pour the oil from the skillet and add your butter. Beat your eggs and add a little salt and pepper. Scramble your eggs to a soft scramble. Don’t overcook.
Place 4 tortillas on the griddle and allow them to puff up and start to brown. Remove them from the griddle with cooked side up. Place cheese on the bottom, then chorizo, potatoes, eggs, avocado, then more cheese.
prepare the remaining 4 tortillas as you did the first 4 and place them cooked side down on top of each layered tortilla.
Place back on the comal or griddle and brown each side turning back and forth. Cut into fourths and serve with guacamole, sour cream, your favorite salsa or pico de Gallo. Enjoy!

love this spicy smoked sausage and potato hash

January 28, 2022 by Becky Spoon

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This smoked sausage and potato hash is a perfect example of more cooking from my pantry, especially during these times that we are trying to find ingredients available. I always keep smoked sausage in my freezer for hash and other dishes and all of the other ingredients are always on hand.

what are the ingredients?

potato
white onion
red pepper
green pepper
jalapeno
smoked sausage

love this spicy smoked sausage and potato hash

You do not have to spend a lot of money to have a wonderful everyday meal. Some of the best meals are those you just make from things you have on hand like this smoked sausage and potatoes. Sometimes recipes aren’t about a flashy dish, but a reminder to make something and many times just learning a technique that works better. Eat what brings you joy.

a couple of tips.

Use a nonstick pan if you have one. Using a non tick pan prevents you from having to use so much oil, actually you just need you to lightly coat the bottom of the pan.
Start your heat on high before you add the potatoes. Once you’ve added them to the skillet brown the potatoes on the first side before turning them without really softening them.
dice your potatoes in uniform cubes to cook evenly.

You can add most vegetables of your choice. Mushrooms would be great! We love to add okra! An added bonus is to top with a fried egg that makes its own sauce and is absolutely delicious!

If you are on a budget and can’t afford one of the more expensive brands, this is a great price for two non-stick skillets. https://amzn.to/3rXEyie

love this smoked sausage and potato hash

Whether for breakfast or for your main meal at night, this is an inexpensive and a filling, delicious dish for your family that can include many of the things you need for your daily requirements. We love this for breakfast topped with a fried egg! It is the best. This morning I had spinach I needed to use so I tossed in some fresh spinach!

My black pepper buttermilk biscuits will be perfect with this dish! https://the2spoons.com/decadent-black-pepper-buttermilk-biscuits/

Hope you make this soon! Economical yet delicious and hearty! Be sure to have hot sauce on hand.

Smoked Sausage and Potato Hash

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 Servings

Course: Breakfast, dinner, Lunch

Cuisine: American

Ingredients Method

Ingredients

3 Large potatoes, diced
1 Onion, diced
1/4 bell pepper, diced
1/4 red bell pepper, diced
1 small jalapeno, diced or 1/2 of a whole
1/2 Lb Smoked sausage, sliced or diced
Oil for cooking potatoes
2 tbsp oil or butter for frying your eggs

Method

Pour enough oil to cover the bottom of a large skillet. I use a a nonstick skillet. Heat the skillet to high, not smoking and add the potatoes . Brown the potatoes on one side and turn. Add the other ingredients except the sausage, combine. Lower the heat to very low or a simmer and cover and cook until the potatoes have softened, but not done. You don’t want them to be mushy because you are going to remove the lid and brown them more.
Remove the lid, turn your heat to high, and quickly brown the potatoes turning until you have a crispy potato. Add the smoked sausage and heat through. Add fresh greens if you are adding, and just toss. Serve in individual bowls or plates and top with your fried eggs.

love these easy pancetta, egg and cheese boats.

August 29, 2021 by Becky Spoon

These pancetta, egg and cheese boats are from leftover wheat bolillo rolls I used the other day when making a Mexican Torta. I love to use things on hand. These are filled with an egg custard, onions, peppers, spinach, pancetta and cheese.

I removed much of the bread in the middle, making sure to not go all the way through so they won’t leak your egg custard. Then I layer with a slice of swiss cheese (didn’t have any gruyere) then I pour the egg custard in, then divide the filling among the boats. This is also the perfect on the go breakfast dish.

love these easy pancetta, egg and cheese boats.

I saw this recipe from the blog Fork and Spoon, who btw have many great recipes. They call them the original baked egg boats recipe, which likely is. So my recipe is from their recipe, I just changed a few things.

These boats are pretty much quiche that the bread is your crust. I did not have a baguette or other French bread but that may work better than these for a crowd. If using a baguette, you’d want it to be about 10-12 inches. You would hollow out the French bread the same making sure you don’t go all the way through. These sourdough baguettes would be good: https://amzn.to/3mG2fdJ. They are 10 inches.

Other combinations you may like:

sliced and sautéed mushrooms, diced shallots, and spinach
caramelized onions, diced ham, sliced green onions or chives, and shredded cheese
spinach, crumbled turkey breakfast sausage, and crumbled goat cheese
diced and sautéed bell peppers, crumbled feta, and spinach or kale
sliced chives, minced thyme, minced parsley, and shredded or crumbled cheese

Like these I had made earlier with ham, red peppers, fresh spinach and cheddar cheese! Delicious!

These are the Torta’s I made the other day with this Bolillo bread and they were amazing! amazing torta – a mexican street food favorite

love these easy pancetta, egg and cheese boats.

Need other breakfast recipes? Try these:

Here’s the recipe for these delicious breakfast boats.

love these easy pancetta, egg and cheese boats.

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Course: Breakfast, brunch

Cuisine: American

Ingredients Method

Ingredients

2 sourdough demi baguettes or any bread you can fill like I did
6 eggs
1/3 cup heavy cream
2 ounces finely diced pancetta
2 thinly sliced green onions
4 ounces gruyere or other swiss cheese
pinch of salt (pancetta can be a little salty)
fresh ground black pepper

Method

Preheat oven to 350 degrees.
Cut a deep “V” through the tops of each baguette until about a ½ inch to the bottom and remove top. Un-stuff demi baguettes as much as possible, while keeping the shell of the baguettes intact. It's very important not to puncture through the crust while slicing the tops off and while un-stuffing. Set hollowed baguettes aside and discard the tops and removed stuffing.
Sprinkle about tablespoon of shredded cheese into the bottom of each hollowed baguette.
Whisk together eggs and cream. Pour the mixture evenly to the baguettes. Distribute the other ingredients evenly over the egg mixture. Lightly season with salt and pepper. Top with additional cheese on top if you like.
Transfer baking sheet to oven and bake for 35 to 30 minutes or until golden brown, puffed and eggs have set.
Remove baked egg boats from oven and cool for about 5 minutes. Cut each baguette into pieces and serve.

The Best Sausage And Hatch Green Chile Breakfast Casserole.

August 26, 2021 by Becky Spoon

This Sausage and Hatch Green Chile Breakfast Casserole was delicious. I had just roasted fresh Hatch Green Chile so decided I’d use some in a breakfast casserole. It is the season to harvest these magnificent chile’s from New Mexico after all.

If you can only find canned green chile at your local store, these are what I have used canned. I like the Hatch Green Chile brand: https://amzn.to/3PPruHQ

If you click on the link the price is for 12 – 4 ounce cans which I think is a good price. I use these also, especially if I need a large amount and don’t have my usual from New Mexico. I also use this brand on occasion because I can get it from my local HEB. https://amzn.to/3PU6iRf.

What you need for this delicious recipe:

What ingredients do you need to make this Hatch Green Chile Breakfast Casserole.

French bread preferably, but other bread would work

butter
breakfast sausage
large to extra large eggs
salt
black pepper
onion powder
dash of garlic powder
heavy cream
Hatch Green Chile
green onions
cheddar, Colby. or Monterrey Jack

What breads would work?

Crusty sourdough
Ciabatta bread
stale white sandwich bread
French Bread
Italian Loaf

Assorted fresh breads on a white isolate background.

Tips for making this casserole:

Normally I would make this recipe the day before and refrigerate over night uncooked. You can do that when you make your, but because I decided I wanted this for breakfast, I made it the same morning and I think I liked it’s better.

Maybe it seemed fluffier? I’m not sure, but the bread was still defined; well, it was just delicious. Maybe it was a little like bread pudding? Savory Bread Pudding? BTW, bread pudding is one of my all time favorite desserts.

The recipe calls for one and a half cups of heavy cream. You can use half whole milk and cream.

If you use one of the more crusted breads I would add 3/4 to 1 more cup of liquid. That crusty bread will definitely soak up your liquid.

I add my seasonings to my milk before I add the eggs. This will insure you have enough salt and pepper and your desired seasonings without having to taste raw eggs.

What Do I cook these in?

I love these casserole dishes. They are Staub I found on sale, but what I like about them is they are the perfect casserole for one or two people. https://amzn.to/3sR0GuG.

I also like these multi-purpose lasagna pans. They are perfect for this dish.https://amzn.to/3PRadhB

the best sausage and hatch green chile breakfast casserole.

I made some homemade hash browns to have along side this Hatch Green Chile Breakfast Casserole. I had one fresh out of the garden tomato left. This was just a delicious meal. For the hash browns, I placed a medium potato in the microwave on the “potato” mode. When it ended, even though it was still a little firm, I grated it being really careful because It was still hot!

I heated a non-stick skillet to medium high with just a little oil in the bottom. I added the shredded potatoes, sprinkled with a pinch of salt and pepper and allowed them to brown on the first side without moving. Then I flipped them over, breaking them up a little so all of them will brown, continuing to flip until they are golden brown.

Need another breakfast casserole?

Here’s another breakfastreEasy – Sausage and Mushroom Breakfast Casserole for 2

Easy – Sausage and Mushroom Breakfast Casserole for 2

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Course: Breakfast, brunch, Main Course

Cuisine: American