Breakfast Tex-Mex Quesadillas

Breakfast is my favorite meal of the day – make it yours too with this delicious Tex-Mex recipe.breakfastquesadillas

Breakfast Tex-Mex Quesadillas with Creamy Salsa

Total Time: 30 minutes – Serves 4

Ingredients:

  • 8 slices bacon
  • 1/2 cup chunky salsa
  • 1/4 cup fat-free sour cream
  • 1.75 cups shredded Mexican-blend cheese, divided
  • 1/2 cup red onion, diced
  • 6 large brown eggs, beaten
  • 1 tsp. vegetable seasoning
  • 4 – 10″ whole wheat flour tortillas
  • Cilantro & diced tomatoes, optional for garnish

Directions:

Cook bacon, following package directions, until crisp.  Set aside.

Combine salsa, sour cream, and 1/4 cup cheese in small bowl and place in refrigerator.

Preheat large pan on medium-high heat.  Spray pan with non-stick cooking spray and cook onions for approximately 3-4 minutes or until they begin to brown.

Stir in eggs, 1/2 cup cheese, and vegetable seasoning and cook until eggs are firm.

Equally divide egg mixture on 1/2 of each tortilla.  Top with 1/4 cup cheese and 2 slices of bacon.  Fold in half and return to pan two at a time, lightly coated in non-stick cooking spray.  Cook 2-3 minutes per side or until golden brown.

Take out creamy salsa mixture from refrigerator and serve with warm, gooey quesadillas.

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Awesome Appetizer – Parmesan Rye Crisps

Parmesan Rye Crisps

My Mom often served these when we had unexpected guests show up at our doorstep. They are quick, easy and make the house smell oh so good!

Parmesan Rye Crisps

Ingredients:

  • Thinly Sliced Party Rye
  • Olive oil
  • Parmesan cheese, grated
  • Sesame seeds

Directions:

Preheat oven to 350 degrees.

Place rye slices on cookie sheet in single layer. Brush top with olive oil then sprinkle with grated cheese. Sprinkle sesame seeds over cheese.

Bake in oven for 10 minutes. Remove cookie sheet from oven, turn bread over then repeat layers of olive oil, cheese and sesame seeds. Return to oven for an additional 10 minutes.

Serve hot and enjoy.

Note: Quantities of ingredients depend on amount of crisps you intend to make.

Linda's Signature

Memorial Day Toppings

cheyenneburger

Cheyenne Burger by Bobby Flay

Memorial Day Weekend is fast approaching and just as luck has it – May is National Barbeque & Hamburger Month!  Everyone has their favorite way to prepare a burger, so today, we bring you 10 homemade condiments to compliment them!  Have a wonderful holiday weekend and please take a moment to give thanks to those brave soldiers that lost their lives while serving in the United States Armed Forces.

  1. Bloody Mary Ketchup – Mix 3/4 cup ketchup, 1/4 cup horseradish, 2 teaspoons hot sauce, 1 teaspoon celery salt and 1/2 teaspoon Worcestershire sauce.
  2. Roasted Garlic Mustard – Wrap 8 cloves garlic in foil; roast 30 minutes at 400 degrees F. Squeeze the garlic out of its skin and puree with 1/2 cup dijon mustard, 1/3 cup maple syrup, and salt and pepper.
  3. Pico de Gallo – Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 2 tablespoons chopped cilantro, 1/4 teaspoon ground cumin, and salt to taste.
  4. Reuben Sauce – Cook 1 chopped onion, 1/2 cup chopped sauerkraut and 1 teaspoon caraway seeds in a saucepan with olive oil until browned, about 8 minutes. Stir in 2 tablespoons each mayonnaise and ketchup, 2 teaspoons sweet pickle relish, a dash of Worcestershire sauce and 1/2 cup grated Swiss cheese.
  5. Root Beer Barbeque Sauce – Combine a 12-ounce can of root beer, 1/2 cup ketchup, 1/4 cup each lemon juice and orange juice, 2 tablespoons each barbecue sauce, brown sugar and Worcestershire sauce, 1 tablespoon molasses and 1/2 teaspoon ground ginger in a saucepan. Simmer until thick, stirring, 45 minutes.
  6. Spicy Beer Barbeque Sauce – Combine a 12-ounce bottle of beer, 1 cup barbecue sauce, 1 seeded habanero chile, 1/4 cup chopped pickled jalapenos, 1 teaspoon chipotle chile powder and 1 clove garlic in a saucepan. Simmer until thick, stirring, 30 minutes. Remove the garlic and chile.
  7. Herb-Ginger Chutney – Puree 1/2 cup each fresh basil, mint and cilantro, 1 tablespoon chopped peeled ginger, 1 seeded jalapeno, 2 tablespoons each chopped onion, lime juice and water, 1 teaspoon each ground coriander, sugar and salt, and 1/4 cup vegetable oil until smooth.
  8. Bacon Onion Relish – Cook 3 slices diced bacon until crisp; remove and reserve. Add 2 sliced onions to the pan. Season with salt and pepper and cook over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Stir in 2 tablespoons chopped parsley and the bacon.
  9. Olive-Anchovy Mayo – Mix 3/4 cup mayonnaise, 1/2 cup chopped pitted kalamata olives, 4 chopped anchovies, 1 tablespoon chopped parsley and 2 teaspoons dijon mustard.
  10. Avocado-Chile Spread – Spread Puree 1 avocado, 1/2 cup sour cream or crema, 1/4 cup canned chopped green chiles, the juice of 1 lime and 1/2 clove garlic until smooth. Season with salt.

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Full list of 50 homemade all-purpose condiments found HERE.  Photo courtesy of FoodNetwork.com and Bobby Flay.  Recipe for Cheyenne Burger HERE.

Today…is the best day ever!

It’s National Eat What You Want Day!  Wow – you can’t beat that!

I think I’m going to pick my mom’s Grilled Cheese with Bacon, Tomato, & Garlic!  You can’t go wrong with a great gourmet grilled cheese sandwich – Dig in!

Grilled Cheese with Bacon,Tomato & Garlic

Gourmet Grilled CheeseIngredients:

4 slices bacon, cooked crisp

3/4 cup grated Gruyere

1/2 cup grated Fontina

2 Tablespoons grated Pecorino Romano

1/4 teaspoon crushed red pepper flakes

4 slices 1/2″-thick 9-grain Italian bread

1/2 large tomato, sliced

1-2 Tablespoons butter, room temperature

1 large roasted garlic clove (click here for roasting recipe)

Directions:

Combine cheeses and red pepper flakes in small bowl.

Butter 2 slices of bread on one side and place, butter-side down, on flat griddle pan. Top with 1/2 of cheese mixture, 2 slices of bacon, 1-2 slices of tomato then remainder of cheese mixture. Butter remaining two slices of bread on one side and place butter side up on top of sandwich.

Cook over medium heat until one side is brown then flip over to brown other side. While the bread is still hot, cut the garlic clove in half and brush toasted bread with garlic.

Cut in half and serve immediately.

Serves 2.

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Recipe can be found at Sip. Saute. Savor.