Bacon, Hatch chile, mushrooms and cheddar cheese melt together for killer breakfast quesadillas.
Happy Saturday everyone, hope you’ve had a delicious week. As with most of you, we’ve gone from a beautiful, lingering Indian Summer to being plunged into the deep freeze. I mean really, 14 below??? Ouch. We’ve had scant snow, not really enough to talk about in Colorado terms. They’re calling it the Polar Vortex, I’m calling it Winter. Brrrrr.
During balmier temperatures, I ventured out on our balcony the morning of the full moon. From our West facing window, the moon acted as a spotlight and woke me up around 3:30. I grabbed the camera and clicked away as a Great Horned Owl called in the distance. So cool. And being the consummate Pink Floyd fan that I am, I started singing the lyrics in my head, “And if the band you’re in starts playing different tunes, I’ll see you on the dark side of the moon.”
As dawn approached the moon and the wispy clouds joined forces for another spectacular photo opportunity.
Weekend mornings are always a great opportunity to spice up your breakfast. These easy to build breakfast quesadillas are a special Southwestern treat.
Simply fry some bacon (three slices halved) and place on a flour tortilla. I used smaller 8 inch tortillas. Sautee one cup sliced mushrooms in butter until browned. I have whole roasted Hatch chiles in the freezer. I thawed four, chopped the tops off, removed some (not all) of the charred skin and removed most of the seeds. Always remember to remove charred skin with your fingers as running them under water will wash away the flavor. I chopped them up and added them to the browned mushrooms. Stirring them in, I turned off the heat, and covered them with a lid so the chiles would heat up, but not cook. You could also use a small can of chiles if you don’t have roasted Hatch.
I spooned this mixture over the bacon and topped with grated medium cheddar cheese. Topped with another flour tortilla, I pressed on the quesadilla to evenly spread its contents.
Heat one tablespoon vegetable oil in a large fry pan over medium high heat. Add quesadilla and brown until just crisp…about 30 seconds. Using a large spatula, flip the quesadilla to brown on the other side. Remove from pan and with a very sharp knife, slice into four triangles. Ooey, gooey, cheesy, savory, spicy and wonderful.
The above instructions made enough for one quesadilla. Bob and I split two wedges each, and alongside a fried egg, it was a very filling meal.
Breakfast Quesadillas…It’s what’s for a Great Morning Meal.