Recipes – Page 546 – Recipe Collectors

Bacon and Egg Quesadillas

Quesadillas de Tocino y Huevo

These breakfast quesadillas of tortillas filled with scrambled eggs, bacon, and cheese are quick and easy to make. This recipe, made with flour tortillas is from northern Mexico, where flour tortillas are frequently used. (In the central and southern regions, corn tortillas are by far the preferred tortilla.) The bacon can be cooked a day ahead to make it even quicker. You can serve them with red or green salsa; sometimes both are offered. Try Tomatillo and Chipotle Chile Sauce or Pan-Roasted Red Salsa, or use prepared salsa, to save time.

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Ingredients

Makes 2 servings

▢ 1 tablespoon unsalted butter
▢ 2 green onions chopped
▢ 4 large eggs beaten
▢ 4 slices cooked crisp bacon broken into small pieces
▢ 2 flour tortillas
▢ ½ cup shredded Oaxaca or Monterey Jack cheese
▢ Vegetable oil

Instructions

In a large nonstick skillet, melt the butter over medium-high heat and cook the onion, stirring, about 15 seconds.
Add the beaten eggs and cook, stirring, until barely set.
Stir in the bacon.
Remove the pan from the heat.
Put the tortillas on a flat surface and spoon half of the eggs on each tortilla.
Top equally with cheese.
Fold the tortillas in half.
Brush lightly with oil.
Wipe out the same skillet and heat over medium heat.
Toast the quesadillas until lightly browned on both sides, about 1 minute per side.

Notes & Wine Advice

Serve hot.

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Course; Bacon / Eggs

Cuisine; Mexican

Eggs, Motul Style on Tortillas

Huevos Motuleños

This colorful Yucatán egg dish appears on restaurant menus all over the region. It is a satisfying meal of beans, eggs, ham, peas, and golden plantains served on a crisp tortilla (tostada) and topped with a spicy tomato sauce. It is wonderful for a brunch or late breakfast, called almuerzo in Mexico. Most of the parts can be made ahead, so the final cooking and assembly are easy.

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Ingredients

Makes 4 servings

▢ 2 cups cooked Black Beans Yucatán drained and mashed
▢ Yucatán Tomato Sauce
▢ 4 Crisp-Fried Whole Tortillas
▢ 1 fried plantain see Fried Plantains
▢ 2 tablespoons vegetable oil
▢ ½ cup fresh or frozen peas
▢ 4 large eggs
▢ ½ cup diced cooked ham

Instructions

Prepare the beans, then the tomato sauce, and keep both warm.
Fry the plantains, then in a separate pan, fry the corn tortillas.
Set both aside.
Just before assembling the dish, Bring a small pan of water to a boil.
Add the peas and cook 1 to 2 minutes.
Drain.
In a medium nonstick skillet, heat 2 tablespoons oil over medium heat and fry the eggs “sunny-side up”—until the whites are set and the yolk is still soft, or to desired doneness.
Lay 1 crisp tortilla on each serving plate.
Spread about ½ cup of mashed beans on each tortilla.
Spoon 2 to 3 tablespoons of tomato sauce on top of the beans.
Place a cooked egg on top and garnish each serving with ham, peas, and plantains.

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Course; Eggs / Tortilla

Cuisine; Mexican

Tortillas with Eggs, Chorizo, and Cheese

Rice Casserole with Eggs

Savory Breakfast CheesecakeTorta de Queso para Desayuno

Cheesecake for breakfast or brunch is not traditional, but this savory version goes very well with tropical fruit salads and is right at home at a modern Mexican-style late morning meal.

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Ingredients

Makes 6 servings

▢ 1 cup fine bread crumbs
▢ 3 tablespoons unsalted butter melted
▢ 1 1 pound block cream cheese, at room temperature
▢ ½ pound aged manchego or asiago cheese grated
▢ 4 large eggs
▢ 1 tablespoon minced fresh oregano
▢ ⅛ teaspoon crushed red pepper
▢ ¼ teaspoon salt

Instructions

springform pan and press the crumbs into the bottom and a bit up the sides of the pan.
Set aside.
In a large bowl with an electric mixer beat the cheeses together until smooth.
Beat in the eggs, 1 at a time, beating well with each addition.
Add the oregano, red pepper, and salt.
Pour into the prepared pan and bake until puffed, golden brown, and set in the center.
Remove cake from the oven and let stand 10 minutes before removing the ring.
After 10 minutes run a thin knife blade around the inside rim to loosen the cheesecake; then remove the ring and cool the cheesecake about 20 minutes before cutting.

Notes & Wine Advice

Serve warm.

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Course; Casserole / Rice

Cuisine; Mexican

Shrimp and Spinach Omelet

Tortilla de Camarónes y Espinaca

Everywhere along the beautiful seacoast in the state of Veracruz, shrimp is enjoyed in many ways. This dish from Tampico is served in wedges like a Spanish potato tortilla (tortilla español) or an Italian frittata. It's suitable for any meal of the day. Although this dish is usually flipped to cook both sides, here it is browned under the broiler, a simpler method with an omelet containing multiple ingredients.

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Ingredients

Makes 4 to 6 servings

▢ 3 tablespoons olive oil
▢ ½ medium white onion finely chopped
▢ ½ medium red bell pepper finely diced or chopped
▢ 1 to 2 serrano chiles finely chopped with seeds
▢ 3 cups chopped fresh spinach rinsed and dried
▢ 1 teaspoon salt
▢ ½ pound 36 to 40 cooked tiny bay shrimp, patted dry if moist
▢ 8 large eggs beaten

Instructions

Preheat the oven broiler.
Place oven rack about 6 inches from the broiler coils.
Heat the oil in a large nonstick frying pan and cook the onion, red pepper, and serranos, stirring, until softened, 4 to 5 minutes.
Add the spinach and salt.
Cook, stirring, until the spinach is limp and the liquid has cooked away.
Stir in the shrimp and level the ingredients in the pan.
Pour the eggs evenly over the spinach and shrimp mixture.
Tilt the pan to cover the surface but do not stir.
Reduce the heat to low and cook until the eggs are set around the edge, and the bottom is browned, 4 to 5 minutes.
Put the pan under the broiler until the top is set and lightly browned, about 2 minutes.

Notes & Wine Advice

Cut into wedges and serve hot.

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Course; Eggs / Fish

Cuisine; Mexican

Cactus Omelet

Black Bean Omelet

Huevos Tirados

Locals and tourists alike flock to Café de la Parroquia in Veracruz. It's famous for its café con leche specialty and its breakfast dishes.Breakfast at La Parroquia also features tirados, the region's well-known egg dish, and my favorite from Veracruz. In this version, each omelet is cooked as a single serving and the beans are folded into the eggs at the last moment.Cooking one omelet at a time is very easy and goes fast, but if you wish to make one large omelet, use a large (12-inch) non-stick skillet and use all of the ingredients at the same time, following the instructions for the single-serving omelet, and increasing the cooking time. Cut the large omelet in quarters to serve.

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Ingredients

Makes 4 (single) servings

▢ 1 cup drained cooked black beans (Basic Pot Beans), or canned
▢ Fresh Salsa Mexicana
▢ 8 eggs extra-large, if possible
▢ 4 tablespoons vegetable oil
▢ ¼ cup finely chopped onion
▢ 4 teaspoons unsalted butter

Instructions

Prepare the beans and salsa, if using homemade.
Then, preheat oven to 200°.
Break 2 of the eggs in a small bowl and beat well with a fork.
Heat 1 tablespoon of the oil in an 8-inch nonstick skillet over medium heat, and cook 1 tablespoon of the onion about 1 minute.
Add 1 teaspoon of the butter, and when melted, pour in the beaten eggs.
Cook about 20 seconds, then use a fork and lift and push the edges of the eggs toward the center.
Tip the pan, allowing the runny eggs to go to the edge and under the partially cooked eggs.
Cook until the surface is nearly set, about 3 minutes.
Spoon ¼ cup of the beans on the surface, fold over like an envelope, and cook to desired doneness.
Invert the omelet onto a serving plate.
Keep warm in the oven.
Repeat, making 1 omelet at a time, with the remaining ingredients.

Notes & Wine Advice

Serve the omelets hot, with fresh salsa on the side.

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Course; Eggs

Cuisine; Mexican

Poached Eggs in Tomato Chile Sauce

Huevos en Rabos de Mestiza

This is a typical morning dish of eggs poached in fresh tomato sauce with chile strips and cheese, that comes from central Mexico. Even though the Mexican name suggests that the eggs are dressed in rags (rabos), it's a delicious and handsome dish. The eggs are often served in shallow earthenware bowls with bolillos (oval Mexican sandwich rolls).

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Ingredients

Makes 2 servings

▢ 2 poblano chiles roasted, peeled, and seeded
▢ 1 pound ripe tomatoes peeled and chopped
▢ 2 teaspoons vegetable oil
▢ ½ medium white onion thinly sliced
▢ ½ teaspoon salt or to taste
▢ 4 large eggs
▢ 2 ounces Monterey Jack cheese thinly sliced

Instructions

Prepare the chiles and cut them into strips.
Then, put the tomatoes and ½ cup water in a blender and blend until smooth.
Reserve.
In a wide, deep skillet, heat the oil over medium heat and sauté the onion until softened, about 4 minutes.
Add the reserved tomato purée, chile strips, and salt.
Bring the sauce to a boil; then reduce the heat to medium-low, and simmer, partially covered, about 10 minutes to blend the flavors.
Add the eggs, taking care not to break the yolks.
Lay the cheese on top.
Cover the pan and simmer until the eggs are set, about 4 minutes, or cook to desired doneness.
Carefully divide the sauce between two shallow bowls with an egg and cheese on top.

Notes & Wine Advice

Serve hot.

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Course; Eggs

Cuisine; Mexican

Potatoes and Chorizo with Baked Eggs

Papas y Chorizo con Huevos al Horno

Here's a fabulous dish, to bake and serve in individual casserole dishes or ramekins, that works well for a festive brunch. The entire dish, except for the final breaking and baking of the eggs, can be done the day before. Serve with a tropical fruit cocktail and a basket of Mexican pan dulces (sweet buns) purchased from a bakery (or if time permits and make Mexican Sweet Buns).

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Ingredients

Makes 4 servings

▢ 2 baking potatoes about 1¼ pounds, peeled
▢ ½ pound fresh bulk chorizo or packaged, with casings removed
▢ ¼ medium white onion finely chopped
▢ ¼ teaspoon salt or to taste
▢ Fresh Salsa Mexicana or purchased salsa
▢ 4 large eggs
▢ 1 cup shredded Monterey Jack cheese

Instructions

Cut the potatoes into small dice, about ¼ inch.
Set aside.
Heat a large nonstick skillet over medium heat.
Break the chorizo into small bits (if in casings, remove the casings), and cook until it begins to brown and the fat is cooked out.
Add the diced potatoes, onion, and salt.
Cover and cook, stirring frequently, over medium low heat, until the potatoes are tender, about 15 minutes.
Divide the potato mixture among 4 individual ovenproof casserole dishes or ramekins.
(Recipe can be done to this point one day ahead.
Cover and refrigerate.
)
Prepare salsa, if using homemade.
If made ahead, remove casserole dishes from the refrigerator 1 hour before baking.
Preheat the oven to 375°.
Bake until the potato mixture is hot all the way through, 15 to 18 minutes.
Remove casserole dishes from the oven and make an indentation with a spoon in the center of each casserole.
Break an egg into the indentation.
Sprinkle shredded cheese equally over the eggs.
Return the casseroles to the oven and bake until the eggs are cooked as desired and the cheese is melted, about 15 minutes.

Notes & Wine Advice

Serve hot with fresh salsa.

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Course; Eggs / Pork

Cuisine; Mexican

Eggs with Steak and Onions

Huevos con Bistec y Cebollas

In Durango, a state in northwestern Mexico, steak is highly regarded, and Durango-style steaks, served with eggs, is a dish that's perfect for brunch or hearty breakfasts. The spicy sauce and onions that tops the eggs and steak is an eye opener just about any morning! These steaks are very thinly sliced, as Mexican meats often are, so ask a butcher to slice them for you. This dish is usually served with eggs "sunny-side up," but you can make them to your preference.

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Ingredients

Makes 4 servings

▢ 3 medium tomatoes peeled and quartered
▢ 2 canned chipotle chiles en adobo coarsely chopped
▢ 3 tablespoons vegetable oil
▢ 1 large white onion thinly sliced
▢ 4 4- to 5-ounce thinly sliced sirloin steaks, 1⁄4-inch thick, trimmed of all fat
▢ Salt and freshly ground pepper to taste
▢ 4 large eggs

Instructions

Put the tomatoes and chiles in a blender and blend to a course purée.
Reserve in the blender.
Heat 1 tablespoon of the oil in a heavy skillet over medium heat and cook the onions, stirring, until they start to brown, about 4 minutes.
Transfer the onions to a bowl.
Preheat the oven to 200°.
Cook the steaks in the same hot skillet, 1 to 2 minutes per side.
Season with salt and pepper.
Put the steaks on a platter.
Add the reserved tomato purée to the same hot skillet, and cook, scraping up any browned bits from the pan, until bubbling and hot, about 3 minutes.
Stir in the onions to coat with the sauce.
Season to taste with salt.
Pile the onions on the steaks and keep warm in the oven.
Heat the remaining oil in a clean nonstick skillet over medium heat.
Break the eggs into the hot oil and fry until the whites are set and the yolks still soft, or to desired doneness.
Season with salt.
Divide the eggs, steaks and onions among 4 serving plates.

Notes & Wine Advice

Serve at once.

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Course; Eggs

Cuisine; Mexican