mexican food

love these easy and delicious breakfast quesadillas!

August 2, 2023 by Becky Spoon

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

I love these easy and delicious breakfast quesadillas!

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

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

How to cook flour tortillas

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

Let’s talk about fillings

Here are some great cheeses to use in quesadillas:

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

Here are some great meat fillings:

Chorizo
Pork sausage
Bacon
Shredded chicken
Link sausage thinly sliced

Additional ingredients to enhance your quesadilla:

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

What should I serve with the Quesadillas?

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

More recipes?

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

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

Condiments:

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

Guacamole#1 – delicious guacamole!

I hope you try these recipes soon!

Breakfast Quesadillas

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

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Servings: 2

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

Cuisine: Mexican

Ingredients Equipment Method

Ingredients

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

Equipment

griddle, iron skillet, Camal

Method

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

Breakfast Quesadillas

this. authentic mexican tortilla soup.

October 22, 2021 by Becky Spoon

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Authentic Mexican Tortilla Soup is all about the broth. You cannot create these flavors unless you start with dried chile that you soak in hot water and puree with tomatoes, garlic and onions. Creating authentic dishes from Mexico are so simple and easy after you learn about the dried chile. This soup has ancho and pasilla chile. This is a pasilla chile:

and, this is the Ancho Chile:

I can find them in my local grocery stores, but if you can’t you can order them online. https://amzn.to/3bvSPdc

and the Pasilla chile https://amzn.to/3lSM7mq

These chiles are part of the “Holy Trinity” for making authentic Mexican food. Here’s an article you may find interesting: http://benitosmexican.com/news/mexican-chili-peppers-holy-trinity/

this. authentic mexican tortilla soup.

I start this wonderful broth by seeding and removing the stems form the chile. Then I place them in hot water to soften for about 20 minutes. While they are soaking I fry a bunch of tortilla strips that I’ll use to garnish the soup, but I’ll add a handful to the puree . After the chiles have softened I add them to my Nutribullet along with onions, tomato, garlic, some tortilla chips along with some of the water I soaked the chile in and blend to a smooth puree.

If you don’t have a Nutribullet, use your food processor, and process until smooth. The Nutribullet is great though because the puree is so smooth you really don’t have to strain the broth to eliminate any left behind skins from the chile. https://amzn.to/32WK340

Please don’t be reluctant to try using these dried chile recipes. Another recipe I think you will love is this Birria, a Mexican stew using chuck roast and all of these delicious chiles. Here’s the link: https://the2spoons.com/amazing-birria-a-mexican-stew/.

this. authentic mexican tortilla soup.

I hope you make this recipe and all of my other recipes. This really is so delicious. I love authentic recipes. Maybe it’s my age. I don’t know. But I really love the flavors created by different cultures.

Just a couple of tips before you start, slice your tortillas the day before and leave on your counter to dry out so they don’t absorb so much oil and have an extra pasilla chile to fry after you fry your tortilla strips to garnish your soup with. Enjoy! This really is delicious.

authentic mexican tortilla soup.

5 from 1 vote

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Course: Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

10 corn tortillas, cut into thin strips
1/2 cup oil for frying the tortillas
2 pasilla chiles, one thinly sliced for frying for a garnish
1 ancho chile
3 cloves garlic
1/2 onion
1 lb tomatoes
3 Epazote sprigs (substitute Cilantro if not available)
7 cups chicken stock
3/4 tsp plus more if needed chicken bullion
salt to taste

Garnishes

1 avocado, sliced
queso fresco, crumbled
mexican crema or sour cream
2 chicken breast, shredded or torn in pieces (optional)

Method

Thinly slice your tortilla strips the day before and allow to sit at room temperature to dry out a little.
Remove the seeds and stems from the chiles. Bring a small saucepan of water to a boil and remove from the heat. Add the chiles, reserving one to cut into pieces to fry, and allow to soften about 20 minutes.
While the chile is softening, add about 1/2 inch of oil to a pan or skillet and in batches quickly fry your tortilla strips until they have browned being careful not to burn. Remove from the oil and drain on paper towels. Add the chile that you sliced into small pieces and quickly fry and remove to prevent overcooking, as it will burn fast. Drain and set aside.
Add the tomato, onion, garlic, the chiles, a handful of the fried tortilla strips and some of the water that you soaked the chile in to a blender or to a Nutribullet if using. If you use a blender you will need to strain the sauce. Add the sauce to the oil you fried the tortilla strips and add 3/4 teaspoon chicken bullion. Simmer in the oil for about 20 minutes. Add the chicken stock and the epazote and simmer an additional 20 minutes. Check for seasoning and add more chicken bullion if needed. Cook an additional 10 minutes.
To serve: If using chicken breast add a little to the bottom of each bowl, then top with a handful of the tortilla strips. Ladle the broth over the chicken and tortilla strips. Garnish with Queso Fresco, the fried chile, avocado slices or chunks, Mexican Crema or Crème Fraiche and a little cilantro if you like. Enjoy!

i love these – chorizo, potato and eggs fried burritos with red sauce.

August 18, 2021 by Becky Spoon

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I’m not sure when I ate the first wet burrito, but these chorizo, potato and eggs fried burritos with red sauce became a favorite after that. Likely we were in Ruidoso and I came home and duplicated them. I’ve made these with many different fillings. Why not make a breakfast wet burrito and stuff it with potato, chorizo and eggs? Well, of course! Perfection.

I had Hatch red chile sauce already made from enchiladas. Of course, I didn’t want that to go to waste so I thought the other day that I’d love that for breakfast. Decided if I could make breakfast enchiladas with eggs in them, that this burrito should work also and wow did it every. So delicious!

i love these chorizo, potato and egg fried burritos with red sauce.

Of course a key component in this dish is the Hatch red chile sauce. I make this sauce form Hatch dried chile and once you start making this sauce I think it will become your favorite enchilada sauce. You may be able to find them at your local grocery store or there’s different websites you can order them. I’ve actually ordered these online from Amazon https://amzn.to/3xTm0k1.

If I’m in New Mexico, I’ll load up on them. When I run out, I order them online to get the real thing. Here’s my recipe for red chile sauce. It’s kind of a process at first, but the original paste makes a lot of sauce. We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

If you don’t want to make the sauce from scratch most grocery stores have canned Hatch Red Enchilada Sauce. https://amzn.to/37PwGWi.

New Mexico Hatch Red Chile Beef Enchiladas

i love these – chorizo, potato and eggs fried burritos with red sauce

This deliciousness for breakfast is crazy. You can make these up to the point of frying them and store in the refrigerator over night. Next morning fry them, heat the sauce and you’re set. You will not regret this recipe. Let me know if you make this!!

i love these – chorizo, potato and eggs fried burritos with red sauce.

I'm not sure when I ate the first wet burrito, but these chorizo, potato and eggs fried burritos with red sauce became a favorite after that.

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Servings: 2 servings

Course: Breakfast

Cuisine: Mexican

Ingredients Method

Ingredients

For the Hatch Red Chile Sauce

8 oz (about 20 to 25) dried whole red New Mexican chile pods, mild, medium or hot, or a combination
2-4 cups water
2 tbsp vegetable oil
1 white onion, quartered
3 cloves garlic
heaping tablespoon flour
1 tsp crushed Mexican oregano
water or chicken stock
1 tsp salt, or more to taste

For the Burritos

1-2 cups Hatch Red Sauce (a can of Hatch Red Enchilada Sauce can be substituted)
1 medium potato, diced
8 oz chorizo
4 eggs, beaten
2 tbsp butter for cooking the eggs
cheddar or Monterrey jack cheese, grated
2 large burrito size flour tortillas
peanut oil or vegetable oil for frying
salt and pepper
Mexican Crema for serving

Method

For the Red Chile Sauce

This will make much more chile paste than you'll need for just this recipe. Remove the stems and seeds from the dried chile pods. Toast the chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
Remove the chile pieces and place into a sauce pan and cover with water. Bring to a boil, reduce the heat and simmer for about 10 minutes until the chile is soft.
Remove the chile from the liquid and place into a blender or food processor. Add the onion and the garlic. Blend until a smooth paste. Strain the paste, pushing through with the back of a spoon. This takes a few minutes. You just want to keep straining, pushing the puree through leaving behind any skin or seeds, adding a little water if you need to. Discard the skins or seeds.
Warm the oil in a skillet. Add the flour and cook for a minute or 2, stirring. Add enough water or chicken stock to make a pretty thin gravy. Add the chile mixture a little at a time, tasting until you reach the desired chile taste you want. If you have some left, you can freeze until you need later. Add the crushed oregano and salt to taste. Cover and cook for about 20 minutes, adding water if needed. You want a pourable sauce, not a thick sauce. When ready the sauce will coat the back of a spoon but still be pourable. At this point I always strain again, pushing through the sauce, leaving behind any solids. This is not mandatory, but if I'm making enchiladas I want a very smooth sauce.

For the Burritos

Heat enough oil in a non stick skillet to cover the bottom and heat to medium high. Add the potatoes and a little salt and pepper. Brown the potatoes on both sides, then reduce the heat to low and cook until the potatoes are tender. Remove the lid, increase the heat and crisp up the potatoes. Remove and set aside.
Add the chorizo and cook it for a few minutes until cooked through. Drain on paper towels and add to the potatoes.
Wipe the skillet out and add the butter. When melted add the beaten eggs, folding over until done, but not dry. You want them to be soft.
Add the eggs to the potato and chorizo and add some cheese. Add a tablespoon or 2 of the red chile sauce.
Heat a griddle or large skillet and heat the flour tortillas until they have puffed and have softened, Place on a flat surface and divide the mixture among each tortilla. Place in the middle of the tortilla. Fold the sides over, then roll from the end closest to you, trying to make as tight as possible, but not breaking so the filling will not come out when you fry.
Add enough oil, about an inch, to a skillet to hold both burritos. Het to medium high. You don't want the oil smoking. Place the burrito into the skillet, seam side down. Cook until browned, then turn so that all sides have browned. When done, place on a wire rack to drain.
Heat the broiler. Pour some of the red chile sauce into a bowl or on a plate. Place the burrito on top, then ladle more sauce over the burrito. Top with more cheese. Place in the broiler and allow the cheese to quickly melt. Remove from the oven, add some Mexican crema if you like and serve! Enjoy!

love these delicious huevos rancheros for breakfast.

August 30, 2020 by Becky Spoon

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It only takes a few minutes to prepare these Huevos Rancheros. The tomato sauce can be made quickly. Apart from the sauce, all you need to do is fry a tortilla, cook an egg, and add your preferred cheese. You can also consider adding refried beans and a choice of meat like chorizo, bacon, or ham. It’s delicious! Who wouldn’t love the combination of a flavorful sauce, corn tortillas, and a sunny-side-up egg?

What is a huevos rancheros?

A dictionary defines it as a meal consisting of eggs cooked by frying or poaching, served on a tortilla with a tangy tomato sauce. Variations include the addition of black beans, the familiar refried beans, and diverse sauces such as New Mexico’s Green Chile. In Mexico, they are also accompanied by various meats and cheeses, and the sauce preparation can vary.

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 the canned. Easy Refried Beans from Homemade Pinto Beans. One thing I did do different on this recipe is before I added my cooked beans to the skillet I sauteed a little onion in the oil and added some chile de arbol for added flavor.

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

Want another similar recipe? Try these easy Entomatadas with Fried Egg https://the2spoons.com/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!

Huevos Rancheros

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Servings: 4 servings

Course: Breakfast, brunch

Cuisine: Mexican

Ingredients Method

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)

Method

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.

the perfect bite – love these delicious chorizo and potato taquitos.

August 27, 2020 by Becky Spoon

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These chorizo and potato taquitos are so delicious. I watched a video of one of my favorite authentic cooks of the real deal Mexican food on YouTube making these and I had to make them. I know we make taquitos but these are served a little differently…or finished a little differently.

the perfect snack – love these delicious chorizo and potato taquitos.

When I’ve made taquitos before I’ve usually filled them with ground beef and potato, very delicious, but I really like the chorizo. I made my chorizo but there’s some great brands out there. This is Mexican chorizo, not the cured chorizo.

The other difference is that you open up the fried taquitos and add some salsa, lettuce, tomatoes and queso fresco. I usually serve them with a side of chile con queso, a side of guacamole. Not that you can’t do the same with these but they are finished and need nothing more other than the salsa, lettuce, tomatoes and queso fresco.

If you decide to serve it with guacamole, here is my delicious recipe for guacamole! https://the2spoons.com/1-delicious-guacamole/

If you don’t have a molcajete, it is well worth your investment. Here’s a link for one: https://amzn.to/32nwbzO

Want another fun authentic Mexican recipe? Try this Birria https://the2spoons.com/amazing-birria-a-mexican-stew/

and these Birria Tacos…yum! https://the2spoons.com/delicious-birria-tacos-with-consomme/

the perfect snack – love these delicious chorizo and potato taquitos.

Here’s the recipe!! enjoy!

chorizo and potato taquitos

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Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

1 1/4 lb potatoes
1 tsp salt
2 tbsp vegetable oil
9 oz Mexican Chorizo not cured
1/2 onion, diced
corn tortillas
oil for frying
shredded lettuce
diced tomatoes
Queso Fresca, crumbled
salsa of your choice

Method

Add the whole potatoes to a pot of water that cover them and bring to a boil. Add the salt.
When the potatoes are tender remove from the heat and when they have cooled a little peel them, add them to a bowl and mash them with a hand masher.
Heat the 2 tablespoons oil and add the onions. Sauté the onions until translucent. Add the chorizo and cook until lightly browned and cooked through.
Remove from the heat and add the chorizo to the potatoes and combine. Add a little salt.
Heat 12 tortillas on a hot griddle. Divide the chorizo and potato mixture into 12 portions. Add each portion to one edge of the tortilla and roll up.
Heat about an inch of oil in a skillet. Add the taquitos, not crowding, and brown on all sides, turning as they brown. Remove to a paper towel to drain. Continue until all have been fried. You can keep those you have fried in a warm oven while you fry the others.
To serve, carefully pull one side of the taquito up and add some salsa, then add the shredded lettuce, tomato, and the Quesco Fresco. Enjoy!

authentic chilaquiles rojos.

August 22, 2020 by Becky Spoon

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These Chilaquiles Rojos are the real deal. When I’m lazy, I’ll make chilaquiles with store bought tortilla chips and jarred salsa like these: https://the2spoons.com/cheater-chilaquiles-with-poached-eggs/

They are good but nothing like the authentic which are made from roasted tomatoes and chilies to make a sauce and the tortillas are fried to a crispy deliciousness.

Chilaquiles in Mexican cooking means a dish of fried tortilla strips typically topped with a spicy tomato sauce and cheese! Because I wanted this for breakfast I added a fried egg, then topped with Queso Fresco cheese and chopped onions and cilantro. So delicious.

authentic chilaquiles rojos

To make the sauce I roasted garlic, onion, roma tomatoes, a jalapeno and several chile de arbol. I then fry the tortillas and add all the roasted ingredients to a blender with a little water and a pinch of salt. I add a little oil to a pan, a little onion then the salsa and cook to a simmer and then add my tortillas. I left mine whole, but you can crumble the tortillas.

I then add them to a plate and top with a fried egg with more chopped onions, queso fresco and cilantro. So good.

I use my Nutribullit to make the salsa because it just pulverizes everything! Here’s a link for it: https://amzn.to/2CNrLJw

authentic chilaquiles rojos

Other than the jalapeno or serrano chile in the salsa I used Chile de Arbol. I found them in my local grocery store, but you can order them on line: https://amzn.to/2COimkX

Ok, here’s the recipe. Don’t be discouraged by making these wonderful mexican sauces and salsas from scratch with dried chilies and roasting vegetables because once you get used to it, you will see how easy it is and what an amazing difference it makes. Enjoy!

Chilaquiles Rojos

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Servings: 2 servings

Course: Breakfast, brunch

Cuisine: Mexican

Ingredients Method

Ingredients

For the Salsa

6 Roma tomatoes
1 inch slice of white onion
1 jalapeno, I seeded but if you like spicy leave them in
6-8 chile de Arbol
2 cloves garlic, whole
water
oil for the salsa
a small amount of fresh sliced onion for the salsa pan after pureeing

For the Chilaquiles

4 fried corn tortillas, halved or slightly broken up
The salsa
queso fresco cheese
chopped onions, cilantro for garnish

Method

On a Comal, griddle or iron skillet place the tomatoes, onion, garlic and chile de arbol. Turn as they brown. Remove the chile once it starts to brown because it easily burns.
Add all the roasted ingredients to a blender or a Nutribullet like I do. Blend until smooth.
In a skillet add about a tablespoon of oil. add the thinly sliced onion, just about one thin slice halved, then the salsa and bring to a simmer.
Meanwhile, heat enough oil in a skillet to fry your tortillas. I half them first. Quickly fry them until crisp. Remove and drain on paper towels.
Either add the tortilla half's or slightly broken to the simmering salsa. Allowing them to soften for just a minute or so. Remove to individual plates and top with a fried egg. Add finely chopped onion and cilantro to the top, along with the queso fresco or cheese of your choice. Enjoy!