eggs

love these delicious huevos rancheros for breakfast.

February 16, 2026 by Becky Spoon

It only takes a few minutes to prepare these Huevos Rancheros. The tomato sauce can be made quickly, beginning with fresh Roma tomatoes and jalapenos that add just the right amount of heat.

Apart from the sauce, all you need to do is fry a tortilla until it’s golden and crispy, cook an egg to your liking—whether sunny-side-up or over-easy—and add your preferred cheese, such as Cotija or queso fresco.

You can also consider adding refried beans for a creamy texture, and a choice of meat like chorizo, bacon, or ham for extra flavor. It’s delicious! Who wouldn’t love the combination of a flavorful sauce, warm corn tortillas, and a perfectly cooked egg?

To elevate the dish, consider garnishing with avocado slices, fresh cilantro, or a dollop of sour cream for an added creamy contrast.

What is a huevos rancheros?

In conclusion, huevos rancheros is a versatile dish that can be tailored to your tastes and preferences. Whether you enjoy it traditionally with a spicy tomato sauce or prefer a more modern twist, the key is to use fresh ingredients and cook each component to perfection. I hope you enjoy making and sharing this delightful breakfast with your loved ones!

A dictionary defines it as a meal consisting of eggs cooked by frying or poaching, served on a tortilla with a tangy tomato sauce enriched with spices. Variations include the addition of black beans, the familiar refried beans, and diverse sauces such as New Mexico’s Green Chile, which adds a distinct flavor profile. In Mexico, huevos rancheros are also accompanied by various meats, cheeses, and side dishes like avocado or salsa, enhancing the overall experience. The preparation of the sauce can vary greatly, with some opting for a smoother texture while others prefer a chunkier style, often incorporating fresh herbs for a burst of flavor.

What are the required ingredients for the recipe?

Roma tomatoes
Jalapenos
Serranos
white onions
salt
fresh garlic
beans of your choice (pinto or black beans)
meat of your choice (chorizo, ham, bacon are examples)_
eggs
corn tortillas
oil

What a out the refried beans?

Here is my recipe for beans for the refried bean portion. I honestly prefer making my own rather than using canned beans since homemade beans offer a richer flavor and better texture.

You can follow my recipe.Easy Refried Beans from Homemade Pinto Beans

One thing I did differently in this recipe is that before I added my cooked beans to the skillet, I sautéed a little onion in the oil and added some chile de arbol for added flavor and a slight kick.

You can adjust this recipe by experimenting with different beans, like black beans, and adding spices such as cumin or coriander to enhance the flavor further.

Here’s another recipe for huevos rancheros New Mexico style: Love New Mexico Red Chile Huevos Rancheros

Here’s another recipe I think you will love! Delicious Entomatadas for Breakfast or Anytime

I used Cotija Fresco. It’s a salty crumbly cheese, perfect for this dish and for that matter enchiladas and other Mexican dishes.

https://www.heb.com/product-detail/cacique-ranchero-queso-fresco/185664

Cacique Cheese, Part Skim Milk, Queso Fresco, Ranchero

Here is the recipe for this delicious breakfast! Hope you try them soon!

Cultural Significance of Huevos Rancheros

Huevos rancheros is more than just a breakfast dish; it holds cultural significance in Mexico and other Latin American countries. Traditionally served for breakfast, it symbolizes a hearty start to the day, often enjoyed during family gatherings or festive occasions. The dish can vary by region, showcasing local ingredients and culinary traditions. Understanding its history adds depth to the dining experience, making it not only a meal but also a connection to cultural heritage.

Variations of Huevos Rancheros

Huevos rancheros has several delicious variations you can try. For a healthier option, consider using whole wheat tortillas and adding spinach or kale to the dish. You can also swap out the traditional tomato sauce for a green salsa or tomatillo sauce for a different flavor profile. For a heartier meal, add ingredients like avocado, pickled jalapenos, or even a sprinkle of feta cheese on top. Experimenting with different cheeses can also lead to delightful results, as options like pepper jack can add a spicy kick.

Pairing Suggestions

When serving huevos rancheros, consider pairing them with sides that complement the flavors of the dish. A fresh fruit salad can provide a sweet contrast, while a side of Mexican-style rice can round out the meal.

For drinks, a traditional agua fresca, such as hibiscus or tamarind, can enhance the flavors and offer a refreshing palate cleanser.

For those who enjoy coffee, a rich Mexican coffee with warm spices can be a delightful accompaniment, enhancing the overall breakfast experience.

Tips for Perfecting Huevos Rancheros

To make the best huevos rancheros, consider these tips: use fresh ingredients for the sauce, as the quality of the tomatoes can significantly impact the flavor.

For the tortillas, try frying them in a mix of oil and butter for a richer taste.

The eggs can be tailored to your preference, but ensure they are cooked just right to maintain a runny yolk that will mix beautifully with the sauce.

Pair your dish with a refreshing side of pico de gallo or a simple green salad to balance the richness of the huevos rancheros.

Lastly, don’t forget to serve with extra lime wedges for that zesty finish!

Huevos Rancheros

Print Recipe

CourseBreakfast, brunch

CuisineMexican

Keywordeggs, fresh tomatoes, fried eggs, huevos rancheros, mexican food, Mexican food for breakfast, quesco fresco

Servings servings

Ingredients

1 1/2 lbs roma tomatoes (about 7)
1/2 white onion (1/4 to remain whole, 1/4 diced)
1-2 jalapeno, whole
1-2 serrano (optional)
1 clove garlic, minced
pinch of salt
4 eggs for frying
4 corn tortillas
oil
Queso Fresco cheese or cheese of your choice.
refried beans (recipe in content of the post)

Instructions

On a comal or griddle that has been heated to medium high add a piece of aluminum foil for easy clean up then add your roma tomatoes, 1/4 of the onion that was not diced and the chiles. Depending on your heat tolerance add the jalapenos and serranos. I didn't add the serrano this time because they are sometimes hot, but they add excellent flavor. Experiment. Add a little of both. Roast the tomatoes, onion and chiles until they are charred, turning them periodically to char them a little on all sides.
When you have reached your desired amount of char, remove the chiles to a cutting board and chop up in large chunks and add to a blender along with the garlic, the 1/4 charred onion and a pinch of salt. Remove the tomatoes and add to a bowl. Blend the chile, onion , garlic and salt mixture, then add the tomatoes. Pulse or blend to a smooth consistency.
In a skillet add a couple tablespoons of oil and add the diced onions. Saute for a few minutes, then add your tomato mixture. Simmer for about 10 minutes,
While your tomato sauce is simmering, heat your refried beans. In another skillet heat a little oil and fry your tortilla to your liking For me they either have to be just softened or fried crispy because in between I think they can be a little tough. Drain them on a paper towel. In the same skillet add your egg and baste with a spoon to cook the whites to your desired doneness. Continue to baste if you like your yolk medium cooked. I like them sunny side up for presentation, but please cook them to your liking.
To assemble: Ladle a little of the sauce into a bowl or a plate, Top with your tortilla. To the tortilla add the refried beans, If you are adding chorizo or other meats, top your beans with that. Then add your egg. Finish the dish with a good ladle of the sauce and top with cheese and some avocado.

i love this easy egg salad.

June 26, 2024 by Becky Spoon

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This egg salad recipe is perfect for those who enjoy the flavors of fresh dill and lemon. It combines the creaminess of soft-boiled eggs and mayonnaise with a delightful tartness from the lemon. The dill adds a wonderful freshness to the dish. In addition, the inclusion of green onion and sweet relish provides both vibrant color and a burst of flavor. And for an extra kick, a touch of yellow mustard adds just the right amount of punch.

I enjoy having this as a breakfast option, paired with a slice of toasted and buttered whole grain bread. It becomes even more delightful with a squeeze of lemon and an extra sprinkle of dill on top. Alternatively, it also works well as a sandwich any time of the day.

the most delicious egg salad!

I start my eggs already in the water. Many say to bring the water to a boil, then add the eggs. If you choose that way, you’ll need to cook them for maybe 8 1/2 minutes. I tend to like starting mine in the water because I’m less likely to break them! Lol! Here’s a tutorial from the Food Lab/Serious Eats: https://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html

In the Instant Pot, I find it convenient to boil eggs as they become easy to peel. Place the eggs and one cup of water in the pot’s liner. For a hard boil, set the pressure cooker for 10 minutes and perform a quick release. Alternatively, for a natural release, set it for 5 minutes, wait for 5 minutes, and then release if necessary. In my case, I set the timer for 8 minutes and performed a quick release to achieve a slightly softer texture for my egg salad. After removing the eggs from the pot, gently tap each end on the kitchen counter and roll them to remove the shell effortlessly. If the shell doesn’t come off easily, peel the eggs under running cold water. Finally, chop the eggs to your desired consistency, perhaps leaving them a bit chunky or use a bean masher like I do sometimes.

Add your other ingredients and serve immediately on the bread of your choice. I love it on toasted bread for breakfast and top with a little more dil or a soft sandwich bread. It’s perfect on sour dough!

Want more breakfast ideas?

Want more toast recipes? Try my Avocado with Poached Salmon Toast: Perfectly Delicious Avocado Toast with Poached Salmon

Here’s the recipe for this delicious egg salad! Enjoy!

Egg Salad

Print Recipe

CourseBreakfast, Main Course, Salad, Snack

CuisineAmerican

Keywordbreakfast, egg salad, egg salad toast, eggs

Prep Time5

Total Time16

Servings Servings

Ingredients

3-4 Eggs
2 Tsp Mayonaise (more if you need)
a squeeze of yellow mustard
1-2 tsp sweet relish
1 Tsp Fresh dill
1-2 thinly sliced green onion
1 tsp lemon juice
Salt and pepper to taste

Instructions

Cover the eggs with cold water, bring to a boil and cook 6 1/2 minutes to 8 1/2 minutes depending on the doneness you like. These were a medium soft. Remove from the heat and submerge in cold water and peel. Chop the eggs to your desired size and add to a small bowl.
*see the notes in the post if you want to cook in your Instant Pot.
Add the chopped dill, the zest of the lemon, the lemon juice, the mayonnaise, and the salt and pepper to taste.
Combine and serve on buttered and toasted French bread or on your favorite toasted bread or in a grainy bread sandwich!! You will love this!

Notes

If you are using extra large eggs, you may want to add a little more mayonnaise and lemon.

A Favorite in Mexico, Simple Entomatadas with Fried Eggs

October 26, 2023 by Becky Spoon

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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.

The Best 10 Minute Breakfast – Fried Egg Quesadilla

October 14, 2023 by Becky Spoon

This breakfast “Fried Egg Quesadilla” is delicious and it really did only take about 10 minutes to make. All I did was brown some breakfast sausage and set it aside. I then added a little butter to an iron skillet and a corn tortilla. I let it brown a little, flipped and added cheese, sausage and salsa, another corn tortilla and flipped again, cooking to a beautifully crisp corn tortilla!!

The Best 10 Minute Breakfast – Fried Egg Quesadilla

I was hesitant to make this with corn tortillas because traditionally a quesadilla is with a flour tortilla, but the corn is perfect for this breakfast quesadilla. Just a little butter creates a crispy and crunchy corn tortilla that just melts into all the other ingredients as you eat it!! It’s like eating a crunchy taco with the cheese melted with an egg on it! Oh, yum!

I like to use white corn tortillas and I’m kind of picky about the brand I get. Mission has a good white corn tortilla and Guerrero is a good brand. These are Guerrero and here’s a link for them. http://www.pasionguerrero.com/en.

I have many similar breakfast on my blog. Here is another you may like: https://the2spoons.com/breakfast-tacos-with-chorizo-hatch-green-chile/.

Here’s the recipe! Enjoy!

The Best 10 Minute Breakfast – Fried Egg Quesadilla

Print Recipe

CourseBreakfast, brunch, Main Course

CuisineMexican

Keywordbreakfast, fried egg, fried egg quesadilla, quesadilla, quesadillas

Servings servings

Ingredients

4 corn tortillas
2 tbsp butter
2 slices of breakfast sausage for two portions, crumbled and browned, or a couple of strips of bacon cooked
cheddar cheese
Salsa of your choice
2-4 eggs for frying
cilantro (optional)

Instructions

Melt some butter in a pan and gently cook a corn tortilla in it. Flip and top the tortilla with grated cheddar cheese, the crumbled sausage or bacon and some salsa of you choice. Add a little cilantro if you like. Add a little more cheese and top with another corn tortilla. Cook, flipping the quesadilla a few times, until it is crisp and golden and the cheese has melted into lace at the sides. Place on a cutting board to rest. Fry an egg in the empty pan with a little more butter, then cut the quesadilla into quarters, placing the egg on top. Top with cilantro and hot sauce or salsa. I sprinkle with New Mexico red chile powder (mild to medium)

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.

Print Recipe

CourseBreakfast, brunch, Main Course

CuisineMexican

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

Servings 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!

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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

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