Sunday, November 27, 2005
Mexican
Huevos Quesadillas
2 tablespoons butter 4 snack-size (6-inch) flour tortillas 2 tablespoons chopped mild green chilies1/2 cup shredded Monterey Jack cheese 4 fried, poached or scrambled eggs Salsa for accompanimentGuacamole for accompanimentSour cream for accompaniment
Melt butter over low heat in a skillet large enough to hold 1 tortilla. Lay tortilla in skillet and sprinkle with 1 tablespoon chilies and 1/4 cup cheese, top with another tortilla. When bottom tortilla is golden brown, flip and continue to cook until cheese is melted and other side is golden. Remove quesadilla to warmed oven. Repeat process.
Place 2 eggs (prepared as you desire) on top of each quesadilla and top with salsa, guacamole, and sour cream.
Serves 2. ΒΆ 2:52 PM
2 tablespoons butter 4 snack-size (6-inch) flour tortillas 2 tablespoons chopped mild green chilies1/2 cup shredded Monterey Jack cheese 4 fried, poached or scrambled eggs Salsa for accompanimentGuacamole for accompanimentSour cream for accompaniment
Melt butter over low heat in a skillet large enough to hold 1 tortilla. Lay tortilla in skillet and sprinkle with 1 tablespoon chilies and 1/4 cup cheese, top with another tortilla. When bottom tortilla is golden brown, flip and continue to cook until cheese is melted and other side is golden. Remove quesadilla to warmed oven. Repeat process.
Place 2 eggs (prepared as you desire) on top of each quesadilla and top with salsa, guacamole, and sour cream.
Serves 2. ΒΆ 2:52 PM
