easy

Touchdown Dip is fabulous and everyone will love it!

February 6, 2026 by Becky Spoon

I have to give credit to this easy delicious dip to Southern Living! This is the grown up version of the Velveeta and Rotel dip that we grew up eating at every celebration and that we still love. This recipe elevates that dip to a different level. It is warm and cheesy and packs a little heat! It is so easy too! Nostalgia abounds with these cheesy concoctions bringing back childhood memories!

What ingredients will you need to make this Touchdown Dip?

8 oz. fresh Mexican chorizo, casings removed
1 (12-oz.) can evaporated milk
1 lb. white American cheese, chopped or torn
1 cup shredded pepper Jack cheese (about 4 oz.)
3 (4-oz.) cans diced green chiles, drained
Sliced jalapeño chile, fresh cilantro leaves, pickled red onions, and crumbled queso fresco, for garnish
Tortilla chips and green hot sauce (such as El Yucateco), for serving
I added a little taco meat and diced tomatoes or color; however, not a part of the original recipe

What are the steps?

Gather all ingredients.
Heat a 10-inch cast-iron skillet or other skillet of your choice over medium. Add chorizo; cook, stirring to crumble, until browned, about 8 minutes. Drain on a paper towel-lined plate; wipe skillet clean.
Add evaporated milk to the skillet; heat over medium until the edges begin to bubble, about 5 minutes. Reduce heat to medium-low. Add American and pepper Jack cheeses; cook, stirring constantly, until melted, 6 to 8 minutes.
Stir in green chiles; cook until heated through, about 2 minutes. Remove skillet from heat. Top with cooked chorizo, jalapeño, cilantro, pickled red onions, and queso fresco. Serve with tortilla chips and hot sauce.

By the way if you are interested in an iron skillet, I love the lodge iron skillet. They come in different sizes and I think they are a must have especially in a Southern Kitchen. Here’s a link: https://amzn.to/4kpCLNI

I have all three of these sizes and love them.

Other dips and appetizers to serve along side

Guacamole is a must! Here is my easy recipe!

Here is my Bob Armstrong Dip!

Here’s the recipe for this Touchdown Dip enjoy:

Touchdown Dip

This dip is chessy, loaded with flavor and packs a little heat

Print Recipe

CourseAppetizer

CuisineAmerican

KeywordAmerican Cheese, appetizers, cheese dip, dip, Game Day, queso, super bowl, white American cheese

Ingredients

8 oz fresh Mexican Chorizo, casings removed
12 oz can evaporated milk
1 lb white American cheese
4 3 oz cans green chile, drind
sliced jalapeno peppers
fresh cilantro
pickled red onions or raw
crumbled queso fresco optional
tortilla chips
Note: I added a little taco meat and diced tomatoes

delicious hatch green chile chicken casserole.

December 28, 2023 by Becky Spoon

Jump to Recipe

Indulge in the irresistibly cheesy and creamy delight of this Hatch Green Chile Chicken Casserole. It epitomizes comforting goodness, utilizing simple ingredients and effortless preparation. Prepare to be amazed by its delectable taste. I devoured a whole casserole dish of this scrumptiousness within just two days, even enjoying it for breakfast. Truly, it is a culinary triumph.

Hatch Green chile chicken casserole

For this recipe you can either cook your chicken or buy rotisserie chicken. Canned Hatch green chile is typically found in the Mexican food section of stores, the brand 505 offers jarred green chile and they are found in the frozen section of many stores. Another option is to order them from a New Mexico store that ships them to your location. Personally, I order them annually. If you’re lucky, you might live near a store that roasts them for you during the season. Additionally, you will need cream of mushroom soup, cream of chicken soup (or just one of them), corn tortillas, cheese, and chicken broth. Personally, I like to prepare my own stock and freeze it in plastic containers for later use.

I first tried New Mexico Green Chile Chicken Casserole in Las Cruces while my sister resided there, where it enjoys great popularity. I thoroughly enjoyed it when she prepared it, and I continue to make it myself! We prefer to use hatch green chile, and the spiciness of the dish can be adjusted based on whether you opt for mild, medium, or hot chile. I tend to combine medium and mild to get a little heat but not too much. I have tried some New Mexico Hatch chiles very hot.

I have used The Hatch Chile Store to purchase if we haven’t brought them home with us. Their link is: https://www.hatch-green-chile.com . HOWEVER, you can buy green chile in cans on or in the freezer section of your grocery store.

This is comfort food at its best. I like to serve it with pinto beans, https://the2spoons.com/pinto-beans-for-refried-beans/s: shredded lettuce and tomatoes, and some tortilla chips.

Hatch Green chile chicken casserole

I think you’ll add this recipe to your favorites! It’s creamy, spicy from Green Chile, luscious with the cheese and tortillas and hearty with the chicken! Enjoy!

Hatch Green Chile Chicken Casserole

Print Recipe

CourseMain Course

CuisineMexican

KeywordNew Mexico Green Chile Chicken Casserole

Prep Time10

Total Time55

Servings Servings

Ingredients

1 Onion, chopped
1 Can Cream of mushroom soup
1 Can Cream of chicken soup
2 Cups Hatch Green chile (if hot you may want to reduce the amount to 1 cup, then see how much more you want, I used 1 1/2 with hot chiles)
2 Cups Chicken broth
2-3 Cups Chopped or shredded chicken
Salt and pepper to taste
1 Tsp Ground cumin
12 Corn tortillas
Grated cheddar for layering and topping
12-15 corn tortillas

Instructions

Combine the chopped onion, soups, green chiles, chicken stock and salt and pepper to taste in a saucepan. Cook for 15 to 20 minutes until the onions are soft. You don’t sauté the onions first. After the onions are soft add the chicken, stir to combine and set aside.
Preheat the oven to 350 degrees F. Get your casserole dish, sauce, cheese and tortillas together to start layering.
In a 9×11 casserole or pan put a thin layer of the sauce on the bottom. Top with 6 tortillas (they’ll overlap a little).
Top with a layer of sauce.
Add a layer of cheese, a little sauce, then top with 6 more tortillas.
Add the remaining sauce and cheese.
Cover with foil that you have sprayed or rubbed a little oil on so it won’t stick to your cheese. Bake for 30 minutes, then remove the foil and cook about 10 minutes longer.
Serve with pinto beans or refried beans, Mexican rice or even a nice salad and tortilla chips.

the best beef stew over creamy polenta.

November 21, 2023 by Becky Spoon

Jump to Recipe

This beef stew over creamy polenta really is the best. I used short ribs that fell off the bone and their marbling just makes it delicious. The broth is rich mostly because of the short ribs. I use a chuck roast mostly which is very good too, but because I love short ribs so much it occurred to me that I should try this old fashioned beef stew I grew up with using short ribs. If you ever make a basic stew using short ribs, I think it will become your favorite.

Stew is the perfect comfort food in my opinion. I love it year around but especially when it’s cold. I love it with cornbread or just some really fresh saltines and of course big chunks of cheddar cheese. And, a favorite is over polenta. I remember growing up my Dad would make “polenta”. Seriously. It was before polenta was popular. We called it cornmeal mush. Anyway, we’d put the cornmeal mush or polenta in the bottom of the bowl, then add our beef stew! Amazingly Good! That is to this day a favorite way to eat beef stew.

No polenta, just the yummy stew with cornbread!

making the beef stew.

There’s a couple of steps in this recipe, but they are easy and make such a tremendous difference. I always use a well marbled chuck roast or in this instance I used short ribs. You actually could use a combination of oxtails and beef short ribs. I don’t use the stew meat you see in the store because it seems a little tough and it is really lean. You need the fat to make a delicious and rich broth.

I made the stew in the instant pot to save time in producing a very tender meat whether it is chuck roast or short ribs. Of course, you don’t have to make it in an Instant Pot; however, it will take some time to render the fat and to make a very tender ribs or roast, The ingredients and technique will remain the same without an Instant Pot.

My first step is to salt and pepper the short ribs or roast. If using a roast, I cut it into 1 inch cubes. I then brown them on both sides in a little oil on the normal sauté mode in the Instant Pot or on the stovetop in a heavy pan, medium to medium high. I saute in batches if I’m working with a large portion.

more instructions……

I then remove the meat from the pan and add a roughly choppd onion, carrots, celery and garlic. I cook stirring to release the bits from the bottom allowing the onions to become translucent I add the meat back in, the tomatoes , then I add the beef stock to cover the meat by about two inches, stirring to continue to deglaze the pan. I then add a bay leaf and I add one or two sprigs of fresh thyme. I secure the lid of the instant pot and set the Instant Pot for 35 to 45 minutes depending on the size.

At that point you can do a quick release or allow the Instant Pot to cool on it’s on. I check for salt and pepper and adjust. At this time I add additional carrots and potatoes because in the first cook I was building flavors and bringing the meat to fork tender so I just throw in a couple of carrots in for the flavor. Now I want lots of potatoes and carrots added and cooked until they are tender. I then set the instant pot to 10 minutes.

If you are cooking on your stovetop, cook follow the above steps and cook until the meat is tender. It make take 2 to 2 1/2 hours to become fork tender. At that point, check for seasoning, add the potatoes and carrots and cook until they are tender. Add your carrots about 5 to 10 minutes before potatoes, as it takes longer for carrots to get tender.

If you’re serving this without the polenta and want to serve it with cornbread, try my recipe for Southern Cornbread because it is no-fail (I think) and is delicious. Here’s the recipe for it: https://the2spoons.com/southern-cornbread/.

Another favorite to have with this stew is my Jalapeno Cornbread! It’s delicious. Loaded with jalapeno, creamed corn and cheddar cheese,s it is the perfect accompaniment so easy, the best jalapeno cornbread.

If you decide to make polenta, you can make it from cornmeal or you can buy polenta. I have purchased a coarse polenta and I’ve purchased an Instant polenta that seems finely ground. I have a hard time finding polenta in my area so if I order it online. This is what I ordered the last time: https://www.amazon.com/gp/product/B00DVIA9AE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1. This is an Instant Polenta that is good and so fast to make. Because I was having the polenta with the stew I really didn’t want a parmesan cheese element so I just added salt, pepper and butter. So good.

Here’s the yummy recipe for this beef stew. Enjoy!

beef stew over creamy polenta.

Print Recipe

CourseMain Course

CuisineAmerican

Keywordcold weather meals, comfort food, Easy, instant pot beef stew, old fashioned beef stew, short rib stew, stew,, winter stews

Servings servings

Equipment

Instant Pot or other Pressure Cooker If not using a instant pot, I would use a Dutch oven or heavy pot.

Ingredients

3 lbs Beef Short Ribs
Enough oil to coat the bottom of the pan
1 Lg onion, quartered
2 Carrots, quartered
2 Stalks Celery, diced
2 Cloves garlic, peeled and smashed
1 28 oz can of whole tomatoes, crushed with your hands or diced tomatoes if you prefer
Beef broth to cover the beef by 2 inches above
2 Bay leaves
2 Tbsp Canola oil

Finishing the stew

4-6 Carrots, peeled and cut into 1/2 inch pieces
4-5 Baking potatoes, peeled and cut into chunks Add more depending on your potato size, you want lots of potatoes and carrots
Salt and pepper to taste

Instructions

For the Short Ribs

Set your Instant Pot mode to sauté or if cooking on the cooktop, heat your pan to medium to medium high. While your pans are heating, salt and pepper the short ribs. Add the oil to your heated pan. Add the short ribs and sear on all sides. Remove and set aside.
Add the carrots, celery, onions, garlic, and bay leaves to the pot and cook until the onions are translucent. Add the back into the pot. Add your canned tomatoes to the pot. Add enough beef broth to cover the ribs by about 2 or 3 inches over.
Change the setting to the meat/stew mode and set for 45 minutes. When the 45 minutes has completed, quick release the steam. Check the doneness of the short ribs. They should be fork tender, falling off the bones.

To finish the Stew

Remove the short ribs from the pan. Remove the bone and cut the meat into large pieces if necessary. Set aside.
Add the potatoes and carrots to the broth and other ingredients. If using the pressure cook mode, set for 10 minutes. At the end of the 10 minutes, quick release the steam and check to see if your potatoes and carrots are tender. Stove top, add them to your pot and cook until tender.
Add your rib meat back in and adjust seasoning! Enjoy!

For the Polenta

Cook the polenta according to the package directions. Most recipes call for parmesan cheese. If you don't want the cheese just add salt, pepper and butter.

A Favorite in Mexico, Simple Entomatadas with Fried Eggs

October 26, 2023 by Becky Spoon

Jump to Recipe

Entomatadas with fried eggs is a delightful traditional Mexican dish made from tortillas bathed in a rich and flavorful tomato sauce. These scrumptious tortillas, known as entomatadas with fried eggs, are particularly popular in the beautiful region of Oaxaca, Mexico, where they are often enjoyed for breakfast.

Typically, they are served with eggs or tasajo, a type of jerky-like meat native to the area. I recently prepared them for breakfast, and I was pleasantly reminded of just how delicious they can be.

The best part? You can have them ready in less than 30 minutes! For those who might be short on time, consider making the sauce a day in advance.

One of my favorite ways to enjoy entomatadas is with fried eggs, adding a rich and satisfying twist to this classic dish.

One of my favorite ways to enjoy entomatadas with fried eggs is with fried eggs, adding a rich and satisfying twist to this classic dish.

You can double the recipe and freeze the extra sauce, which makes for a quick meal later on. Next time, all you need to do is heat it up and soften your tortillas in hot oil before folding them.

It’s a simple yet satisfying dish that can easily become a family favorite.

I first came across a recipe for entomatadas through a YouTube video, and I have been hooked ever since. This particular recipe comes from one of the numerous cookbooks I treasure that focus on Mexican cuisine.

The book is titled *Oaxaca al Gusto: An Infinite Gastronomy* by Diana Kennedy, which was honored with the James Beard Foundation Book of the Year award in 2014. The moment I began reading it, I felt an urge to start cooking right away.

I’ve experienced the rich culinary heritage of Oaxaca, Puebla, Tlaxcala, and many other beautiful towns in Mexico, including Mexico City and the serene beaches of Baja California. My culinary adventures also took me to the Caribbean areas like Tulum and vibrant cities like Guadalajara.

You can find the book here: https://amzn.to/3MdNfzG. I highly recommend it to anyone who shares a passion for traditional Mexican cooking.

Just look at how delicious this dish looks! The vibrant colors of the sauce combined with the bright yellow of the fried eggs make entomatadas with fried eggs a feast for the eyes as well as the palate.

Just look at how delicious this dish looks! The vibrant colors of the sauce combined with the bright yellow of the fried eggs make it a feast for the eyes as well as the palate.

Adding entomatadas with fried eggs to your breakfast repertoire can truly elevate your morning routine.

Entomatadas with fried eggs are not only easy to prepare but also a fantastic way to start your day with a hearty breakfast that is sure to satisfy.

The simplicity of this dish does not take away from its incredible flavor. In every bite, you can experience the harmonious blend of the freshly made tomato sauce with the soft, warm tortillas.

Diana Kennedy elaborates on the essence of entomatadas with fried eggs in her book, stating that they are ‘literally tortillas bathed in a tomato sauce,’ making them a beloved breakfast dish in Oaxaca.

The versatility of entomatadas with fried eggs is part of what makes it so appealing. Whether you enjoy them plain or with protein, they never fail to deliver a delicious experience.

Entomatadas are not only easy to prepare but also a fantastic way to start your day with a hearty breakfast that is sure to satisfy.

Diana Kennedy elaborates on the essence of entomatadas in her book, stating that they are ‘literally tortillas bathed in a tomato sauce,’ making them a beloved breakfast dish in Oaxaca.

Depending on your preference, they can be served on their own, topped with eggs, or accompanied by a slice of tasajo.

The versatility of this dish is part of what makes it so appealing. Whether you enjoy them plain or with protein, they never fail to deliver a delicious experience.

Sounds tempting, right? They are truly as good as they sound, and once you make them, you will understand why they have earned such affection among locals and travelers alike.

How to Make Entomatadas with Fried Eggs

To make entomatadas, begin by heating a small amount of oil in a skillet. Fry the tortillas one by one, making sure to lightly cook both sides; they should remain soft and not become crispy around the edges.

After frying, place them on paper towels to drain any excess oil and repeat the process for the remaining tortillas, adding more oil as needed. This step is crucial as it ensures the tortillas maintain their texture and flavor.

Once the tortillas are lightly fried, dip each one into the hot tomato sauce, making sure they are well-coated. Fold them into quarters and arrange them on a warm serving dish or individual plates.

Pour any remaining sauce generously over the top, and don’t forget to garnish with diced onion, crumbled cheese, and freshly chopped parsley for added flavor and color.

Entomatadas with fried eggs is not just a dish; it’s a celebration of friendship, family, and the rich culinary heritage of Mexico.

To make your entomatadas with fried eggs even more unique, consider experimenting with different toppings.

If you choose to top them with a fried egg, arrange the quartered tortillas beautifully on the plate, allowing the egg to sit perfectly on top, creating an inviting presentation that’s hard to resist.

If you’re looking for more breakfast ideas that are both easy and delicious, you might also love this! love these easy and delicious breakfast quesadillas!The combination of cheese and savory ingredients is sure to please anyone at the breakfast table, just like entomatadas with fried eggs!

In summary, preparing entomatadas with fried eggs is not just about making a meal; it’s about embracing a rich culinary tradition that ties back to the heart of Mexican culture.

The combination of fresh ingredients and the simplicity of preparing entomatadas with fried eggs make it an ideal recipe for those busy mornings when you still want to enjoy a warm and comforting plate.

Each bite of the entomatadas with fried eggs is a reminder of the warmth and hospitality found in Mexican kitchens.

So gather your ingredients, and treat yourself and your loved ones to a plate of entomatadas with fried eggs that truly celebrates the flavors of Mexico. Enjoy!

Finally, don’t forget to pair your entomatadas with a refreshing beverage. A classic option is a glass of fresh orange juice or a traditional Mexican drink like horchata, which complements the flavors perfectly.

Enjoy your meal, and remember that the joy of cooking comes from sharing these wonderful experiences with those you love.

Entomatadas with fried eggs is not just a dish; it’s a celebration of friendship, family, and the rich culinary heritage of Mexico.

To make your entomatadas even more unique, consider experimenting with different toppings. Avocado slices, diced radishes, or a drizzle of crema can elevate the dish even further.

Additionally, if you’re feeling adventurous, you can try adding different proteins like shredded chicken or sautéed mushrooms to the filling for an extra layer of flavor.

The key is to enjoy the process of creating a dish that not only tastes amazing but also reflects your personal touch and preferences.

In summary, preparing entomatadas is not just about making a meal; it’s about embracing a rich culinary tradition that ties back to the heart of Mexican culture.

The combination of fresh ingredients and the simplicity of the preparation make it an ideal recipe for those busy mornings when you still want to enjoy a warm and comforting plate.

Each bite of the entomatadas is a reminder of the warmth and hospitality found in Mexican kitchens.

So gather your ingredients, and treat yourself and your loved ones to a breakfast that truly celebrates the flavors of Mexico. Enjoy!

Entomatadas with Fried Eggs

Entomatadas are corn tortillas bathed in a tomato sauce! They are very popular in Oaxaca, Mexico for breakfast.

Print Recipe

CourseBreakfast, dinner, Main Course

CuisineMexican

Keywordauthentic mexican food, corn tortillas, eggs, entomatadas, fresh tomato sauce, huevos, huevos rancheros, mexican, mexican food, Mexican food for breakfast, oaxaca, tortillas

Servings servings

Ingredients

The Sauce

2 tbsp vegetable oil
1/2 medium white onion, thinly sliced
2 small garlic cloves, peeled
2 chiles de agua, toasted, skinned and seeded or substitute jalapenos, toasted only
1 1/2 lbs. Roma tomatoes, quartered and cooked in very little water
2 large sprigs epazote
salt to taste

Preparing the Entomatadas

1/4 cup vegetable oil
12 tortillas about 6 inches in diameter
1 medium white onion, cut in thin half moons
3/4 cup queso fresco or shredded quesillo
1 small bunch flat-leaved parsley, torn into small pieces

Instructions

Assembling the dish

Heat a little of the oil in a skillet and fry the tortillas, one by one, lightly on both sides; they should not become crisp aground the edges, just soft. Drain on paper towels and proceed with frying the rest, adding more oil as necessary.
Dip the tortillas, one by one, into the hot tomato sauce, fold into four and place on a warm serving dish or on individual plates. Pour the remaining sauce over, If you are adding an egg or eggs, fry them to your liking and place on top of the entomatadas, then and garnish with the onion, cheese, and parsley.

For the Sauce

Place tomatoes, the serrano or jalapeno pepper, and garlic cloves in a saucepan and cover with water. Cook over medium heat for about 15- 20 minutes until soft.
Mix the 1/4 cup of the onion with the crumbled cheese and set aside.
Once tomatoes and pepper are cooked, place in a blender and process until you have a very smooth sauce.
Heat 1 Tablespoon of vegetable oil in a skillet over a medium high heat. Add the rest of the onion and cook until transparent and slightly browned, about 5 minutes.
Add the tomato sauce to the skillet and cook for about 2 minutes, season with salt, and then turn the heat to low and simmer for about 6-8 minutes.

you gotta try these easy homemade sloppy joes!

October 2, 2023 by Becky Spoon

Jump to Recipe

Who doesn’t love Sloppy Joes? Well, I do and these are delicious! Easy to make with ingredients you most likely have on hand in your refrigerator and pantry! You can make these spicy or cut back on the spice, depending on your heat level tolerance. I like a little spicy.

This makes a great weeknight meal or a great meal to feed a crowd. What about after your kids sports activities when they all head over to your house? This is one of those recipes that is even better the next day. Also, this would freeze well. Make a big batch on the weekend, stick in the freezer and let it defrost in your refrigerator for dinner that night.

Delicious Sloppy Joes!

I like to serve these on hoagie buns or on hamburger buns. Both work well. In a pinch, they are delicious on your favorite sandwich bread. The bread just doesn’t hold up as well as a bun, but just as tasty. This is a perfect ingredient for sliders for a party.

Don’t want a big hoagie bun? Make a sloppy Joe Grilled Cheese. You will not regret that!

Unlike most sloppy joe recipes that call for tomato sauce, these use a barbecue sauce. I make my own barbecue sauce which is Aaron Franklin’s barbecue sauce. I love it and it’s the best! If you don’t want to make it buy his bottled sauce or use your favorite barbecue sauce. If you can’t find Aaron’s barbecue sauces here’s a link for the sauce:https://amzn.to/2upieEn.

I use the Texas Style when I purchase, but I’ll include the recipe.

Here’s my smoked turkey sandwich that I use the same barbecue sauce, and I use it on brisket. It definitely is work making or the purchase. It will not disappoint. Here is the link for my Smoked Turkey Sandwich: https://the2spoons.com/amazing-the-best-ever-smoked-turkey-sandwiches/.

Delicious Sloppy Joes!

Here’s the recipe for the best Sloppy Joes! Enjoy

Sloppy Joes

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican

Keyworddinner, lunch, main course, sandwiches, sloppy joe, sloppy joes

Servings servings

Ingredients

For the Homemade Barbecue Sauce

1 3/4 cups ketchup
1/2 cup plus 2 tablespoons water
1/4 cup plus 1 tablespoon cider vinegar
1/4 cup plus 1 tablespoon white vinegar
1/4 cup plus 1 1/2 teaspoons brown sugar
2 tbsp plus 1 1/2 teaspoons Worcestershire sauce
1 tbsp chile powder
1 tbsp ground cumin
1 1/2 tsp kosher salt
1 1/2 tsp coarse black pepper

For the Sloppy Joes

1 lb Ground Beef
1 lb ground pork
3 tbsp Worcestershire sauce
1/2 large onion, coarsely chopped
1/2 red bell pepper, coarsely chopped
1/2 yellow pepper, coarsely chopped
1/2 orange pepper, coarsely chopped
1/2 green peppers, coarsely chopped
salt
1/2 tsp dried oregano
1 tsp minced garlic
2 cups barbecue sauce, homemade or store bought
2 tbsp olive oil
3 sweet or spicy Italian pork sausages, casings removed
8 fresh hamburger buns or hoagie buns.
slices of cheese (optional)

Instructions

For the Barbecue Sauce

Combine all of the ingredients in a saucepan and warm gently over medium heat, stirring occasionally. There is no need to bring the mixture to a boil, as the idea is just to warm it enough to melt and integrate the ingredients. Once you have done that, remove from the heat and let cool. Transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 1 month.

For the Sloppy Joes

Brown the meat for 3-5 minutes under a high flame. Drain most of the fat, leaving a little in for seasoning. Add the Worcestershire Sauce and mix well. Add the onions and pepper, add salt and crush the oregano and add to the pot. Add the garlic and stir everything together. Coop for 3 to 5 minutes. Add the barbecue sauce , cover and simmer over low heat for 30 minutes.
Heat the olive oil in 2 large frying pans, add the sausage that the casings have been removed and cook for about 5 to 8 minutes, until no longer pink. Drain any fat from the sausages. Add the sausages to the pot of barbecue meat mixture, and continue cooking, stirring occasionally, for about an hour.
I like to toast the buns but you can just serve on fresh hamburger buns. If you toast, butter the bun and toast on a hot griddle or in a skillet. Add Cheese if you like. Enjoy!

love these easy and delicious breakfast quesadillas!

August 2, 2023 by Becky Spoon

Jump to Recipe

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

Print Recipe

CourseBreakfast, brunch, dinner, Lunch, Main Course

CuisineMexican

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

Servings

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!

Breakfast Quesadillas