Breakfast

Ham and Cheese 
Breakfast Quesadilla
 

Ingredients:
4 Flour Tortillas (burrito size)
3 cups Monterey Jack Cheese, shredded
2 cups Swiss Cheese, shredded
2 Green Onions, chopped
1 cup smoked, Boneless Ham,
 cut into strips
4 Eggs, cooked, scrambled style
Butter


Divide and place the ingredients
on tortillas. 
Heat griddle over medium-high heat. 
Melt about 1 tsp. butter on griddle 
and heat quesadilla 
until golden brown, 
about 3-4 minutes on each side. 
Serve.


Breakfast Bacon and Cheese
 Quesadilla
 
1 10" Flour Tortilla
2/3 cup Cheddar Cheese, shredded 
(2.0 oz.)1/3 cup Monterey Jack Cheese, 
 shredded 
(1.0 oz.)3 slices cooked Bacon, 
 crumbled 
(3/4 oz.)1 tsp. Butter
1 tsp. Green Onion, 
 green part only,sliced
Sour Cream
Salsa Fresca (see Related Recipes)

Place tortilla on work surface. 
Place cheeses on one half 
of the tortilla.
Sprinkle bacon and green onions 
over the cheese. 
Fold tortilla in half.
Melt butter in skillet 
over medium high heat 
or on a griddle set at 
325 degrees F. 
Cook quesadilla until 
cheese is melted 
and the tortilla 
is golden brown.
Cut quesadilla into 
four triangles. 
Serve with sour cream 
and salsa fresca.

Eggs are part of classic Mexican
breakfast or brunch dishes.

Huevos Rancheros
Ranch-style Eggs

1 tablespoon margarine
1 1/2 cups chicken broth
1 tablespoon flour
Shortening
1 medium onion, thinly sliced
6 Corn Tortillas**
1/2 cup chopped green chile*
1 1/2 cups grated sharp cheddar cheese
2 medium tomatoes, chopped
1/2 teaspoon garlic salt
Shredded lettuce (optional)
1/4 teaspoon salt
eggs
Tomato wedges (optional)

                                       
Combine margarine and flour in a 
medium-sized skillet 
and cook at medium heat.
Add the onion, chile, and tomatoes 
and cook until the onion is tender.
Stir in seasonings and the broth and 
simmer for 10 minutes at low heat. 
Set aside.
Heat 1/2 inch shortening 
in a heavy pan at 
medium-high heat.
Quickly dip each tortilla into 
the shortening to soften. 
Drain on absorbent towels.
To assemble huevos rancheros, 
place 1 or 2 warm corn 
tortillas on each dinner plate. 
Top with a generous amount 
of sauce and cheese.
Top with poached or fried eggs. 
Garnish with lettuce and tomato wedges.

* Varied amounts may be used.



Frittatas

2 Burrito Size Flour Tortillas  
  3 Tbsp. Margarine  
  1 large Onion chopped  
  2 small Zucchini chopped  
  1 Red Bell Pepper chopped  
  3 Scallions or Green Onions chopped  
  8 Eggs  
  1/2 cup Milk  
  1 1/2 cups Swiss Cheese shredded  
   Salt and Pepper to taste  
 
Preheat the oven to 425 degrees F. 
Heat margarine in a 10 inch 
heavy skillet over medium heat. 
Cook onion, zucchini, red pepper 
and green onions until tender-crisp, 
about 3 minutes. 
Remove skillet from heat and 
reserve 1/3 of the vegetables.   
In a small bowl beat eggs, milk, salt, 
pepper and 1 cup of the cheese. 
Pour mixture into skillet over vegetables 
and place into preheated oven. 
Bake until puffed and golden, 
about 15 minutes. 
Place tortilla on a baking pan 
and invert frittata on top. 
Top with remaining tortilla. 
Spoon the reserved vegetables 
and cheese on top of the stack 
and bake an additional 5 minutes, 
or until cheese is melted.
Cut stack into quarters 
and serve immediately.  






Chilaquiles
 
(Fried Tortilla Strips 
with Tomato Chili Sauce)

12 6"Corn Tortillas, 
 cut or torn into 1/8" pieces 
1 1/2 lbs. Roma (Plum) Tomatoes 
1 1/2 cups White Onions, chopped 
4 Garlic Cloves, peeled 
10 Serrano Chilies, stemmed 
3 large Eggs, scrambled 
1/2 cup Monterey Jack Cheese
Crumbled Cotija Cheese for garnish 
 (optional) 
Salt to taste
Vegetable Oil for frying

Directions:
1. Preheat the broiler. 
Place tomatoes, onions, garlic, 
Place sheet 4" from flame. 
Broil until browned and soft, 
about 3-4 minutes. 
Remove from oven and allow to cool. 
Transfer to a processor and pulse 
until blended coarsely. 

2. Heat 1/2" oil in skillet 
over high heat. 
Fry tortilla triangles 
in batches until 
golden brown and slightly crisp. 
Lay tortillas on paper towels 
to drain 
and set aside. 

3. Lower heat to medium high. 
Remove all but 3 tablespoons 
of oil in skillet. 
Add eggs and cook until firm. 
Add tomato chili sauce and 
tortillas stir gently to combine. 
Season to taste with salt 
and continue to cook 
until heated throughout. 
Sprinkle with cheeses and serve. 

Chilaquiles is a popular 
tortilla dish 
served in many varieties 
throughout Mexico. 

Poblano Chilaquiles

4 8" Flour Tortillas 
2 Poblano Chilies
2 Jalapeño Chilies
3 Tbs. Unsalted Butter
1 medium Onion, sliced
1/8 tsp. minced Garlic
1 large Tomato, cored, 
seeded and chopped
4 Tbs. minced Ham
1/2 tsp. Salt (to taste)
1/2 tsp. freshly Ground Black Pepper
8 Eggs
1/2 tsp. Salt (to taste)
1/2 tsp. freshly Ground Black Pepper
8 oz. Monterey Jack Cheese
Garnish: 1/2 cup Queso Fresco - 
crumbled (Mexican cheese), 
1/2 cup slivered Green Onions and 
1 dozen flour tortillas 
(served warm with butter). 

Directions:
Preheat broiler.

Generously butter an 
eight-cup soufflé dish 
or other baking dish 
and set aside.

Arrange poblano and jalapeño chilies 
on a broiler pan. Broil 3" 
from heat source, 
turning chilies with tongs 
until charred on all sides, 
about 5 - 10 minutes. 

Transfer immediately to a plastic 
bag and seal tightly. 
Let steam about 10 minutes. 
Peel chilies and cut in half. 
Discard seeds, veins and cores. 
Rinse under cold water. 
Pat dry and cut into 1/8-inch julienne.

Melt butter in a large saucepan 
over medium heat. 
Add onion and garlic, 
cook until translucent, 
stirring occasionally, 
about 10 minutes. 

Add roasted chilies and 
cook 5 minutes longer. 

Remove from heat and 
stir in tomatoes and ham. 
Season with salt and pepper. 
Transfer to prepared soufflé dish.

Slightly whisk eggs in a bowl 
and season with salt and pepper. 
Pour eggs over chili and ham mixture.
Cover completely with 
Monterey jack cheese. 

Broil casserole for 3 - 5 minutes 
or until eggs are firm 
and cheese has browned. 
Top with Queso Fresco 
and green onions.

Serve with warm buttered tortillas. 


  
Breakfast Burritos

1 cup potatos 
*recipes can vary
(I find diced steamed red or new 
potatoes work well )
red and/or green pepper and 
diced onion (optional)  
3/4 tsp. Salt  
Burrito sized Flour Tortillas  
10 Eggs beaten  
1 lb. cooked, crumbled and drained 
Chorizo ( Mexican style sausage )  
1/2 tsp. Salt  
Pepper to taste  
2 Tbsp. Butter  
Salsa to taste  


Cook chorizo until well done, (no pink)
cutting with utensil 
(spatula or wooden spoon)
until fine and grandular. 
Drain.
Add potatoes, eggs, 1/2 teaspoon salt, 
and pepper; mix well. 
Cook over low heat, stirring gently, 
until eggs are done. 
Spoon egg mixture evenly 
into warm tortillas. 
Top with salsa if desired.  


Breakfast Empanadas
  

3 cups plus 2 teaspoons vegetable oil
2 Spanish chorizo links 
(spicy dried pork sausage; 6 to 8 oz), 
cut into 1/2-inch pieces 
1 onion, chopped
1 lb boiling potatoes 
such as Yukon Gold, 
peeled and cut into 1/2-inch cubes
2 jalapeos, seeded and finely chopped
2 plum tomatoes, seeded and chopped
1/2 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro
1/3 cup grated queso blanco 
or Monterey Jack
8 frozen empanada or 
turnover wrappers, thawed

Heat 2 teaspoons oil in a 
12-inch nonstick skillet
over moderately high heat 
until hot but not smoking, 
then sauté chorizo 
and onion, stirring, 
until onion is softened. 
Add potatoes with salt and pepper 
to taste and cook, covered, 
stirring occasionally, 
until potatoes 
begin to turn golden brown, 
about 6 minutes. 
Stir in jalapenos, tomatoes, 
and cumin and cook, uncovered,
stirring occasionally, 
until potatoes are 
tender and golden brown, 
about 6 minutes. 
Transfer to a bowl 
and cool completely.
Stir in cilantro, cheese, 
and salt and pepper to taste. 

Roll out each empanada wrapper 
into a 6-inch round 
on a lightly floured surface. 
Put about 1/3 cup filling 
in center of each wrapper 
and form filling into a log. 
Moisten wrapper edges with a finger 
dipped in water and fold each wrapper 
over filling to form a half-moon. 
Press down around filling to force 
out air and seal by pressing edges 
together firmly with a fork.

Heat remaining 3 cups oil 
in a deep 12-inch skillet 
over moderate heat until hot 
but not smoking, 
then fry empanadas in 3 batches, 
gently turning, until golden brown, 
about 3 minutes. 
Transfer empanadas to 
paper towels to drain.

Cooks’ note:
• Empanadas may be filled 1 day ahead 
and chilled in 1 layer on a 
lightly floured plate, covered.
Reseal edges if necessary. 


*** See Recipe for Corn Tortillas