EGG-STUFFED TORTILLAS
In Spanish, this dish is called "huevos en camisa," or "eggs in a shirt," because the eggs are nestled in the delicate steam pockets of fresh tortillas. Serve them with bright salsa verde for an irresistible (and healthy!) breakfast or snack. (Note: You'll need homemade tortillas for best results, so see Chef Cámara's Homemade Corn Tortillas recipe.)
Provided by Gabriela Cámara
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat a comal or skillet over medium heat. Meanwhile, cut freezer bag along either side to create a large plastic sheet; prepare the tortilla press by covering the bottom plate with half the sheet. Place a tortilla ball in the center of the bottom plate and flatten slightly with your hand; then cover the ball with the other half of the plastic sheet. Lower the press firmly so that the dough is sandwiched between the two plates. Open the press, flip the circle of dough (still sandwiched in plastic), and press again. Remove the flattened tortilla: it should be about 6 inches in diameter and an even thickness throughout.
- Place tortilla onto the preheated comal or skillet. Watch for the edge of the tortilla to begin to dry out and turn opaque, 1 minute. Flip and cook the other side until the tortilla turns opaque and blistery, 1 more minute. After the third flip, when the tortilla puffs up, use your fingers or a spatula to take it off the comal. Quickly use a paring knife to make a 2-3-inch slit along one edge (watch out for hot steam!): now you have a tortilla pocket. Crack an egg into a small bowl, then slide the egg into the tortilla pocket and add a sprinkle of salt. Return the tortilla, now holding the egg, to the comal. Cook the tortilla for about 1 minute per side (or longer, depending on how "done" you like your yolk), until the egg feels set and there's no visible uncooked egg white. Repeat with other tortillas and eggs.
- Serve immediately with pinch of salt on top and 1-2 spoonfuls of fresh salsa verde.
CHEESY EGG QUESADILLAS
Here's my fun spin on breakfast for dinner. These egg quesadillas are so easy to make, full of protein and plain delicious any time of day. -Barbara Blommer, Woodland Park, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Whisk together first 3 ingredients. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat., Place 2 tortillas on a baking sheet. Spread with beans; top with eggs, salsa, cheese and remaining tortillas. Melt remaining butter; brush over tops., Bake until golden brown and cheese is melted, 10-12 minutes. If desired, serve with sour cream and additional salsa.
Nutrition Facts : Calories 738 calories, Fat 38g fat (18g saturated fat), Cholesterol 344mg cholesterol, Sodium 1248mg sodium, Carbohydrate 67g carbohydrate (3g sugars, Fiber 5g fiber), Protein 30g protein.
SIMPLE EGG AND CHEESE BREAKFAST QUESADILLAS
This is a recipe that I made up after being disappointed by the Dunkin' Donuts® breakfast quesadilla. These quesadillas are satisfying and filling, and a good way to start your day. I make these the night before for my husband. He re-warms them in the microwave or the toaster oven and they are as good as freshly made. They can also be made in advance and frozen for future breakfasts.
Provided by judy2304
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Beat 2 eggs with 1 1/2 tablespoons milk in a bowl.
- Melt 1 teaspoon butter in a 6-inch frying pan over medium heat. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Remove 1/2 the mixture and set aside in a bowl.
- Pour egg mixture and 1/2 vegetable mixture into the skillet. Tilt the pan, gently push one side of the egg, without breaking it, away from the side of the pan, and let the uncooked egg run onto the pan. Repeat with all four sides of the egg, cooking until bottom is set, about 2 minutes. Flip over and cook until bottom is slightly browned, 1 to 2 minutes more.
- Slide omelet onto a tortilla, then slide tortilla back onto the pan. Place 1 slice of cheese onto the omelet and top with another tortilla. Cook until bottom is browned, about 2 minutes. Flip and brown opposite side, about 1 minute more. Slide quesadilla onto a plate and cut into 4 sections.
- Beat remaining 2 eggs and 1 1/2 tablespoons milk together in a bowl. Grease the same pan with the second teaspoon of butter. Repeat steps 3-4 with the reserved vegetables and the remaining cheese and tortillas.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 40 g, Cholesterol 393.4 mg, Fat 21.7 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 8.7 g, Sodium 919.7 mg, Sugar 6.2 g
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