“City Girl” Breakfast Quesadillas (for Dinner)

I like love am obsessed with The Pioneer Woman.

She’s a fabulous food blogger with the best recipes and the most relatable writing voice ever. I have contemplated (on more than one occasion) cooking my way through her cookbook (Julie and Julia-style). And, back when my metabolism was a wee bit faster, I would cook her recipes all the time.

If you’ve never checked out her blog, get over there now (well, once you finishing reading this post). If you have peeped her blog, then you know she loves bacon, butter, and heavy cream. A. Lot. And as delicious as these things are, these are not things one needs to eat every day.

But, when I stumbled across her recipe for breakfast quesadillas, I realized two things – 1) I can lighten this recipe up and 2) I cannot wait until morning to make them. So I ditched my baked chicken and asparagus dinner plans and went for this one.

I adapted her recipe by making it Jonna-size, getting rid of the half-and-half in the scrambled eggs, swapping flour tortillas for corn, and butter for olive oil.

The result — pretty dang good quesadillas.

photo (6)

To make them, you’ll need:

  • 6 slices of bacon (peppered if you have it)
  • 1/4 onion, finely chopped
  • 1/4 bell pepper, finely chopped
  • 4 eggs
  • Grated cheese
  • Corn tortillas

Andddd, how you make them:

  1. Start by frying the bacon. Don’t let it get too crispy – unless that’s your thing. Set it aside on a paper towel. Once it’s cool, break it up into small pieces.
  2. Use the remaining bacon grease to saute the onions and bell peppers. Once the onions turn translucent, set those aside. 
  3. Crack the eggs into a bowl (or a coffee cup if you’re me). Scramble them up. Place a little olive oil in the pan. Then, add the eggs. Scramble them to your liking. Once you’re done, set THOSE aside.
  4. Now you’re ready to make a dang quesadilla. Place a teensy bit of oil in the pan. Then layer as follows: tortilla, cheese, onions / bell peppers, bacon, egg, more cheese, tortilla.
  5. Flip it so you cook it on both sides. Once the cheese melts everything together, remove from heat.
  6. Cut into fours and serve with some guac for dipping / slathering.
  7. Add some asparagus or a green vegetable to make it feel more like dinner if you happen to be eating this at 7PM instead of 7AM.

Recipe makes 4 quesadillas, enough for 2 hungry folks!

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