Hello everyone! Well I am back for a second installment of “Holy crap my husband can cook” on Jenn’s blog!
Breakfast. It’s probably one the hardest times for a gluten-free person to find something really tasty to eat. I know it is for me. Every time I go to the store to get foods for breakfast I am faced with cereals, meuslis, oats, pastries, and several other extremely flavorful (but ultimately glutenicious) items that I know I can’t even think about eating. For this reason, I have been trying to come up with breakfast items that I could make that would inspire me to once again look forward to eating in the morning (a cup of yogurt gets old REAL quick).
The idea for these quesadillas came very quickly to both Jenn and I in one of those moments where you just look at each other and say, “Wow, we really have to make that.” We were talking about how much we liked the enchiladas that we had made, and I had recently come up with the bright idea of frying tortillas in a pan, salting them and devouring away (not the most sophisticated meal in the world but you would be surprised how satisfying it really is, especially accompanied with fried halloumi cheese). Then, I don’t know who started talking first, but we began asking things like, “What if we put cheese, cured meats, an egg and a few other breakfasty items between two tortillas and then fried them in butter?” If your mouth just started watering, then you just had the same reaction I had as well.
Jenn and I do this all the time. One of us will think about something and the other will just say we have to try that – but we never really said anything out loud. For example, last week we were on the métro coming home from work. The train was pulling into the stop where one of our favorite quick and tasty Asian cuisine restaurants is located, and one glance at each other later we were exiting the métro and on the way to tasty food. No words needed. We did this all the time in grad school too. It doesn’t always have to be overly romantic, but it’s an amazing feeling when you have such a strong connection with someone that you don’t really need to say everything that’s on your mind – the other person just gets it and knows exactly what you’re thinking. And then, when you combine that with cooking, the meals that are created can be some of the most beautiful things you could ever imagine. While not exceptionally fancy per se, this is how breakfast quesadillas were born, and that alone makes them all the more fun to cook.
One note – when I first did these I fried the tortillas before filling the quesadillas. Since then I’ve figured out it’s better to fill the quesadillas first and then just fry on each side.
Ingredients (for 4 small quesadillas):
2 tbs. vegetable oil (more if needed)
8 oz. mushrooms
8 corn flour tortillas (around 6” diameter)
4 oz. your favorite melty cheese, grated
16 thin slices chorizo
3 tbs. butter for frying
salt & pepper to taste
fresh chives and avocado for garnish
- Sauté mushrooms in oil on med-high heat until golden/browned and remove from pan.
- Fry the eggs however you like them best in the same pan, addding in more oil if necessary.
- Make 4 sandwiches with the tortillas, filling them with fried egg, chorizo, and grated cheese. Make sure to add grated cheese on the top and bottom to help “glue” the quesadilla together.
- Melt butter in a pan on med-high heat. When hot, fry the quesadillas one at a time. Fry about 30s on each side, or until the quesadilla starts to brown and crisp a bit. When done, remove from pan and place on a plate lined with paper towel to soak up any excess grease. Salt and pepper quickly while quesadilla is still hot so that it sticks.
- Serve with sautéed mushrooms on top and garnish with chive and avocado slices.
Also submitted to – Gluten Free Wednesdays