The 2 Spoons

i love this amazing torta – a mexican street food favorite

August 26, 2023 by Becky Spoon

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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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Course Breakfast, brunch, Main Course

Cuisine Mexican

Servings 4 servings

Equipment

Non stick skillet

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)

Instructions

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!

Keyword authentic torta, chorizo, Chorizo and egg torta, chorizo and potatoes, eggs, Mexican chorizo and egg torta, Mexican Chorizo Torta, mexican torta, sandwiches, torta

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1 of my favorites – the best oven fried chicken.

August 7, 2023 by Becky Spoon

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Oven fried chicken was a family favorite growing up! This was Moms go to recipe when the church or PTA was making a cookbook and everyone loved it! This was Allen’s favorite fried chicken and he would tell everyone about it! It really is delicious.

If you don’t have a cast iron skillet it is well worth the investment. They last for years and they are the perfect skillet for so many recipes! Here’s a link for a good cast iron skillet: https://amzn.to/2Rj.

the best. oven fried chicken.

Perfect for Sunday lunch or any day for that matter, I made it this oven fried chicken this past Sunday with Creamy mashed potatoes and roasted carrots and Brussels sprouts. It is delicious! I made a quick pan gravy with the drippings left after baking and it was crazy good! For the Brussels sprouts and carrots I just placed them on a sheet pan, tossed them with olive oil and salt and pepper, then baked them at 400 degrees until tender.

how to make the recipe

This recipe starts by melting butter in the skillet. Then all purpose flour is seasoned with salt and pepper. You can add onion powder, garlic powder, or paprika if you like. You dredge the chicken in flour, then butter. and place in the skillet. You can double dredge in the flour if you like. That will take more butter, so you may have to melt a little more butter in a sauce pan and pour over the chicken before baking.

Here’s the recipe for my creamy mashed potatoes: https://the2spoons.com/delicious-buttery-mashed-potatoes/.

the best. oven fried chicken

This recipe calls for a whole chicken that you cut up; however, it explains you can buy an already cut up or your favorite pieces. I have always bought a whole chicken and cut it up and everyone that cooks a lot should know how to cut up a whole chicken. I am certainly not an expert, but I find a whole chicken is less expensive, and I’m making sure all the pieces came from the same chicken. I do like to buy a chicken that is organic, or one that there are not added hormones that have those huge breast. Here is a quick video of how to cut a whole chicken into 8 pieces: https://foodchannel.com/…/how-cut-whole-chicken-8-pieces.

Need another chicken recipe? Try another favorite Best Fried Chicken

Here’s the recipe for this delicious chicken!

Oven Fried Chicken

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Prep Time 10

Cook Time 45

Total Time 55

Course dinner, Lunch, Main Course

Cuisine American

Ingredients

1 4-5 lb chicken, cut up into 8 -10 pieces, if half the breast which I do
2-3 cups flour
salt and pepper to taste
2 sticks unsalted butter

Instructions

Preheat oven to 375.
Cut a whole chicken into about 8 pieces, or more if you cut your breast into smaller pieces. You can buy an already cut up chicken or use your favorite pieces.
Combine the flour in a dish and add a little salt and pepper. I always taste the flour because you want enough, but not too much salt, so add a little and check. Melt 2 sticks of butter in an iron skillet. Dredge each piece of chicken in the flour, then place in the butter in the skillet, turning over to coat. Continue until all pieces have been battered with the butter and flour.
Bake the chicken for 30-45 minutes until golden brown and the internal temperature is 165. Enjoy!

Keyword baked, chicken, fried chicken, Oven Fried Chicken

love, love, love these sour cream chicken enchiladas.

August 6, 2023 by Becky Spoon

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I’ve never been a fan of chicken enchiladas. I am now.

I was googling “what to do with leftover rotisserie chicken” and ran across a picture of chicken enchiladas that looked so delicious! I knew right then that I had to make them. I’m definitely glad I did.

I think that the reason I never liked chicken enchiladas was because the filling was dry. It was like one of those choke moments that your eating an overcooked and stringy chicken breast. No fat, no flavor, just a couple of strips of shredded chicken rolled into a cold tortilla then topped with a sauce. These are filled with shredded chicken, cheese, onions and green chiles sauce. Delicious.

chicken enchiladas with pinto beans and rice.

what should i serve with these enchiladas?

I served pinto beans that I use to make refried beans. It is how my friends in Mexico make them. Pinto beans, white onion, a little lard and salt. So delicious and I make them in my instant pot. Easy Refried Beans from Homemade Pinto Beans.

I also made a simple rice which I took a cup of rice, browned it in a little oil, added one Knorr Tomato Chicken Bullion and 2 cups water. I lowered the heat to simmer and cooked about 20 minutes or until tender. I have a more detailed Spanish Rice Recipe that is delicious! Easy Essential Mexican Rice. I have another recipe I haven’t posted yet, but I will soon that calls for fresh tomatoes, jalapenos, onions, garlic, and cilantro.

what ingredients do I need ?

oil
onions
green chile
chicken breast or leftover rotisserie chicken
cumin
salt
pepper
flour tortillas
cheddar cheese (I used Monterrey Jack) either or or a mix
butter
flour
chicken broth
sour cream
green chile

For the chicken, I used a rotisserie chicken leftover, but you can use a pound of chicken breast instead.

I used Hatch green chile, mild that I had in the freezer that I actually purchased from a company in New Mexico. You can use the canned green chile also. If you can’t find green chile in your area this is one of the companies I have ordered from. https://freshchileco.com/.

How do you assemble?

The first thing I’m going to do is prepare my stuffing ingredients for the chicken enchiladas. The reason for that is this sauce has a dairy product in it, the sour cream, so you want to have your enchiladas stuffed and rolled before you make your sauce. I combined the chopped chicken, some of the cheese, finely chopped white onion, and a little green chile.

Then I heat my Comal, griddle or skillet to medium high and heat my flour tortillas so they will be pliable. I fill each tortilla with about 2 tablespoons filling , roll them, and place them seam side down in a casserole dish. Then I ladle the sauce to completely cover and top with cheese, place them in a hot oven and cook until the cheese is melted they are bubbling on the sides.

need more enchilada recipes?

Other than these chicken enchiladas, I have many enchilada recipes. Here’s one of our favorites, New Mexico Red chile enchiladas. We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

New Mexico Hatch Red Chile Beef Enchiladas

Here’s the recipe for these delicious chicken enchiladas! Enjoy!

Chicken Enchiladas

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Course Main Course

Cuisine Mexican

Servings 4 servings

Ingredients

2 tbsp olive oil
1 lb chicken breast boneless and skinless (or shredded rotesserie chicken)
1/2 white onion finely chopped
1 tbsp ground cumin
salt and pepper to taste
8 flour tortillas
2-3 cups shredded cheddar cheese or a combination of cheddar and monterrey jack cheese
4 tbsp butter
4 tbsp flour
2+ cups chicken broth
1 cup sour cream
green chile

Instructions

Preheat oven to 400 degrees.
Warm olive oil in a saute pan, over medium heat. Cut chicken breasts into small pieces, season with cumin, salt and pepper, and saute in olive oil until cooked through. If you are using rotesserie chicken, shred the chicken and place in a bowl.
Combine the chicken in a bowl with the chopped onion, a cup of cheese and about a cup of green chile.
Heat a comal, griddle or a skillet to medium high. Place the flour tortillas, one or two at a time and heat until soft and pliable, turning them to both sides. Add 1/8 cup of chicken mixture to the center of the tortillas. Roll the filled tortillas and place seam-side down in a greased casserole dish.
In a small saucepan, melt butter over medium heat. Sprinkle in flour, and whisk to form a roux. Slowly add in chicken broth, whisking constantly until incorporated and no clumps remain. Remove from heat.
Add in sour cream and diced chilies and stir to combine. Add salt and pepper to taste. Pour sauce over rolled tortillas. Top with remaining cup of shredded cheese.
Bake in preheated oven for 20 minutes.

Keyword chicken, chicken enchiladas, enchiladas, green chile, mexican food, sour cream sauce, sour cream sauce with green chile

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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Course Breakfast, brunch, dinner, Lunch, Main Course

Cuisine Mexican

Servings 2

Equipment

griddle, iron skillet, Camal

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

Instructions

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!

Keyword breakfast, breakfast quesadilla, cheese, cheesy, delicious, Easy, eggs, flour tortillas, quesadila, sausage, tortillas

Breakfast Quesadillas

wow! you’ll love this lobster bisque

April 9, 2022 by Becky Spoon

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The tomato-based sauce of this lobster bisque is enriched with homemade lobster stock, providing a delightful flavor. It features generous portions of lobster, complemented by a finishing touch of rich heavy cream.

how to make the lobster stock for this lobster bisque.

A homemade lobster stock is the key to a fantastic bisque. To make the stock I use the shells of cooked lobster with the ingredients listed later in the post. Many times I will cook the lobsters, remove the meat and make a salad for amazing lobster rolls. So amazingly delicious.

Bring a large pot of water to a boil. Add 1 tablespoon of salt per gallon of water.
Place the lobsters head first into the boiling water. Cook the lobsters for 9 minutes or until shells are bright red and the meat is cooked through.
Remove the lobsters from the boiling water reserving the water.
Allow them to cool enough to handle.

You can remove the meat two ways:

If you cooked a whole lobster like I did, cut or gently twisht it off. Loosen the meat from the shell with your fingers and pull the meat out from the shell and set aside. remove the it from the meat, opening the meat away from the shell side walls. Pull the meat up from the bottom of the shell to seperate the shell from the meat underneath it.
Alternatively, use both hands to press down on tail to crack shell. Hold tail, shell facing down, and pull back on both sides of shell to crack open and remove meat.
Remove the claws, crack them and gently remove the meat. I like to keep the claw meat as whole as possible.
Keep all of the shells to use in your broth, along with the water you boiled your lobster.

How to Cook Lobster Perfectly - The Flavor Bender

To make the stock in a dutch oven melt butter, add a little olive oil, then add onion, celery and carrots, leftover lobster shells, garlic, and fresh tomatoes and cook for about an hour. After that you will be ready to start on your bisque!

If you don’t have a dutch oven, this is a good one.

what ingredients do you need for this lobster bisque?

lobster meat
lobster stock
onions
tomato paste
garlic
salt and pepper
celery
carrots
Brandy, Pinot Grigio, Sauv Blanc or Chardonnay

other soups I think you will love.

Want another seafood soup? This clam chowder is so simple and absolutely delicious! Here’s the link! i love this clam chowder.

Have some lobster meat leftover? Make some amazing lobster rolls.

Here’s the recipe for the lobster bisque. I hope you enjoy this recipe! Let me know!

Lobster Bisque

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Course Soup

Cuisine American

Servings 4 servings

Equipment

Dutch Oven

Ingredients

For Cooking the Lobster

1 1 1/2-2 lb live lobster or 2 lobster tails
pot of water
1 tbsp salt per gallon water

For Making the Stock

1/2 onion, diced reserving the other half for the soup
1 carrot, diced
1 stalk celery, diced
2 tbsp butter
1 tbsp olive ouk
reserved lobster shells
enough reserved cooking water from lobsters to cover the ingredients by about an inch
3 cloves garlic
2 ripe tomatoes, quartered

For the Bisque

1 tbsp extra virgin olive oil
1 tbsp butter
1/2 onion, diced
2 garlic cloves, chopped
1/2 6 z can tomato paste
1 stalk celery, diced
1 carrot, diced
1/2 tsp salt
1/2 tsp pepper
a splsh brandy or other alcohol to deglaze like vodka or gin, or a fruity white wine
lobster stock
2 tbsp flour for your slurry
lemon juice
heavy cream
the chopped lobster meat

Instructions

To Cook the Lobster

Bring a large pot of water to a boil. Add 1 tablespoon of salt per gallon of water.Place the lobsters head first into the boiling water. Cook the lobsters for 9 minutes or until shells are bright red and the meat is cooked through.Remove the lobsters from the boiling water reserving the water.Allow them to cool enough to handle.

To Make the Lobster Stock

To make the stock in a dutch oven melt butter, add a little olive oil, then add onion, celery and carrots, leftover lobster shells, garlic, and fresh tomatoes and cook for about an hour. After that you will be ready to start on your bisque!

To Finish the Bisque

In a dutch oven, add the olive oil and butter, heat on medium until the buter has melted and sizzling a little. Add the chopped onion and saute until translucent, add the garlic and cook about one minute. Add the tomato paste and cook until it carmalizes a little or to develop flavors.
Add the carrots, the celery, and declaze with the brandy or other alcohol and cook down. Add the lobster stock to hyour tomato mixture. Then, using an emersion blender or a blender, puree to a smothe consistency. Add the flour to a bowl. Then add a couple of ladles of the stock to your flour and combine. Then while whisking, add the slurry to your soup and continue to whisk until there are no lumps. Lower the heat to a simmer. Add salt to taste and add your lemon juice. Add your heavy cream.
Divide the lobster meat evenly among your bowls. Ladle the soup over the lobster meat. Add a little drizzle of heavy cream if you like.
Note: If you have enough lobster claws for all of the serving bowls, saute them in a little butter and serve them whole on top of the soup! Bon Appetit.

Keyword bisque, lobster, lobster bisque, seafood, seafood soups, soup, soups

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

Cuisine Mexican, Texmex

Servings 4 Servings

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

Instructions

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!

Keyword breakfast quesadilla, guacamole, mexican, pico de gallo, quesadillas, texmex, tortillas