Big Breakfast Quesadillas

 

I have always been a breakfast for dinner kind of a girl. To be honest I don't have much of an appetite early in the day. I tend to pick when it comes to breakfast.  It is not until later in the morning, or dinner time that I feel really hungry.

I love to make a breakfast for dinner actually.  They say that breakfast is the most important meal of the day. I concur, especially if I am enjoying it for my dinner!  I am sure we have all enjoyed a cheeky bowl of our favorite breakfast cereal for dinner every now and then! (Tell me I'm not alone in this!!!)

 

 

The recipe for this Big Breakfast Quesadilla is one that I have adapted to feed two people from this cookbook I recently purchased. It is also very easy to do for one, or for for. Its actually very easy to do for as many people as you want.

The Thrifty Cookbook, published by Rylands, Peters and Small is a book engineered to help households on a tight budget create tasty meals. Lets face it, with the cost of groceries these days we can all use a little bit extra help.

 

I have always loved the R, P and S books. I had several in the UK, which unfortunately I had to leave behind. I also had to order this one from the UK via Amazon.  I have to say it arrived amazingly quickly and at a fairly reasonable price too.

 

This tasty looking Breakfast Quesadillas recipe was the very first one I flagged up in the book.  There are actually quite a few recipes that I want to try, but this was one I could wait to cook. Actually today is the second time I have cooked it since I got the book.

The first time I didn't think my photographs were very good. Nobody would have wanted to cook it after looking at those, no matter how delicious it was.

 

It was so delicious however, I really did want to share it with you, so I cooked it again and took much better photos of it, or at least I hope you think that the photos are okay this time around!  

I have to add that I put my delicious twist on the recipe as well. Having made it once already, I felt confident enough to add something deliciously different!

When I first moved over to the UK, the idea of having beans and eggs together was quite foreign to me and not something I had ever entertained. They are important elements of a Traditional British Fry Up however and so I got stuck in and have been enjoying them together ever since!

 

WHAT YOU NEED TO MAKE BIG BREAKFAST QUESADILLAS

The beautiful of this dish is the simplicity of is ingredients, and its ease of preparation. Whether you enjoy it for breakfast or for dinner, this is sure to become a firm favorite!

  

• 4 large flour tortillas
• 2 tsp cooking oil (I use light olive oil)
• 1 cup of baked beans in tomato sauce (in the UK, about 2 snap pots)
• 1 cup (120g) grated strong cheddar cheese
• 6 thin slices deli ham
• a knob of butter
• 2 large free range eggs
• salt and black pepper to taste
• 1 spring onion, trimmed and finely chopped
• green tabasco sauce to taste (optional)

 

I do not recommend using any kind of tortilla for this other than a wheat flour tortilla.  You can use whole wheat ones if you prefer, but don't be tempted to use corn tortillas.  Also use the large ones, 8 - 10 inches across.  They are the proper size.

It is  important to use baked beans in tomato sauce. I suppose you could use the molasses ones, but the British only have baked beans in tomato sauce.  One popular brand is Heinz.  You can buy them in the International British sections of most shops, or in dedicated British food supply stores. One which I like to use is Blighty's.

The original recipe called for using a thick slice of ham. I thought it was a much better idea to use several thinner slices in its place. This enabled me to spread the ham out to cover the bottom tortilla more efficiently.

Use a nice strong cheddar for the best flavor. I like white cheddar and use extra strong. I don't think it makes a difference in this recipe if you grate your own or not, although I did grate my own.  If all you have is grated strong cheddar, then by all meals use that.

Also I chose to divide the cheddar up, using some of it to hold the ham in place on the bottom tortilla, and putting the rest on top of the beans to hold the top tortilla in place.

 

Some other changes I made and why, was to add a scattering of finely chopped spring onions (scallions) to garnish the finished quesadillas.  The recipe was begging for it and I had some that needed using.  They added some color and a nice sharpness.

Also I am very fond of Green Tabasco Sauce, especially with eggs and so I splashed a liberal amount over the top of my finished quesadilla.  You can leave it out if you wish, but it really does add a lovely touch and not a lot of heat.  It is much milder than regular tabasco.

 

HOW TO MAKE BIG BREAKFAST QUESADILLAS

These are a really simple make and go together very quickly.  You can have your breakfast or dinner on the table in less than twenty-five minutes/half an hour tops!

You will have to make one of these at a time. Directions are given for one, repeat for the second one, keeping the first one warm while you do.

Divide the cheese into two 1/2 cup (60g) lots. One lot for each quesadilla.

Heat 1 tsp of the oil in a large skillet over medium heat. Add 1 TBS of the cheese to the top of one tortilla. Place the tortilla, cheese side up, in the pan.

Lay three slices of deli ham on top, covering the bottom of the tortilla almost to the edges. Spoon 1/2 of the baked beans over top of the ham and spread them out with the back of a spoon. Sprinkle with the remainder of the cheese and place the other tortilla on top, pressing down lightly.

Cook over medium heat until the bottom tortilla is golden brown. Carefully flip over and brown on the other side. Slide out to a baking tray and keep warm in a low oven while you make the other one, repeating the steps as above.

Once both quesadillas have been made, wipe the skillet clean. Heat a knob of butter in it until it begins to foam. Crack the eggs into the foaming butter.

Cook over medium heat until the white is cooked through and the edges are ruffled and golden, with the yolk being to your desired doneness. Season with a bit of salt and black pepper.

Slide quesadillas onto a cutting board and cut each one into six - eight wedges. Transfer each quesadilla to a heated plate.

Place one fried egg on top of each and scatter with chopped spring onion. Drizzle the Tabasco sauce (if using) and serve immediately.

These Quesadillas made for a really delicious and different supper. Not only are they economical, but they are perfect in the summer time when you don't want to be heating your kitchen up, or spending a lot of time in the kitchen.

I can't wait for my sons and grandsons to come over for a visit so that I can make these for them!  I hope you will also be inspired to try them and that you will agree, they really are quite simply delicious!

If you are a fan of eggs either for breakfast or dinner (like I am) you might also enjoy these other recipes I have cooked and posted here in The English Kitchen!

STEAK AND EGGS - Perfectly seasoned beef strip loin steaks cooked to perfection, medium rare in my case. Served along wide some delicious fried free range eggs. I added a hashbrown patty to make a complete meal.  You could have a salad on the side if you are enjoying this for supper or sprinkle some baby rocket/arugula over top for a nice peppery finish!

CROQUE MADAME PIZZAS -  Delicious pizzas fashioned on a flat or naan bread.  You have a deliciously creamy cheese spread on top.  Layer on a couple of fresh eggs, some streaky pancetta slices and bake to perfection.  These fork and knife pizzas are fabulously tasty and filling!

Big Breakfast Quesadilla

Yield: 2

Author: Marie Rayner

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

These fabulously tasty, quick and easy breakfast quesadillas make a wonderful breakfast or even a light weeknight supper, especially if you add a salad on the side. They are simply delicious!

Ingredients

• 4 large flour tortillas
• 2 tsp cooking oil (I use light olive oil)
• 1 cup of baked beans in tomato sauce (in the UK, about 2 snap pots)
• 1 cup (120g) grated strong cheddar cheese
• 6 thin slices deli ham
• a knob of butter
• 2 large free range eggs
• salt and black pepper to taste
• 1 spring onion, trimmed and finely chopped
• green tabasco sauce to taste (optional)

Instructions

1. You will have to make one of these at a time. Directions are given for one, repeat for the second one, keeping the first one warm while you do.
2. Divide the cheese into two 1/2 cup (60g) lots. One lot for each quesadilla.
3. Heat 1 tsp of the oil in a large skillet over medium heat. Add 1 TBS of the cheese to the top of one tortilla. Place the tortilla, cheese side up, in the pan.
4. Lay three slices of deli ham on top, covering the bottom of the tortilla almost to the edges. Spoon 1/2 of the baked beans over top of the ham and spread them out with the back of a spoon. Sprinkle with the remainder of the cheese and place the other tortilla on top, pressing down lightly.
5. Cook over medium heat until the bottom tortilla is golden brown. Carefully flip over and brown on the other side. Slide out to a baking tray and keep warm in a low oven while you make the other one, repeating the steps as above.
6. Once both quesadillas have been made, wipe the skillet clean. Heat a knob of butter in it until it begins to foam. Crack the eggs into the foaming butter.
7. Cook over medium heat until the white is cooked through and the edges are ruffled and golden, with the yolk being to your desired doneness. Season with a bit of salt and black pepper.
8. Slide quesadillas onto a cutting board and cut each one into six - eight wedges. Transfer each quesadilla to a heated plate.
9. Place one fried egg on top of each and scatter with chopped spring onion. Drizzle the Tabasco sauce (if using) and serve immediately.

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