Breakfast Quesadillas

For a leisurely weekend brunch or a light meal any day of the week, these breakfast quesadillas are filled with bacon and scrambled eggs and served with colorful salsas, guacamole, and refried beans.

Ingredients

• Unsalted butter for cooking
• 6 rashers unsmoked bacon, chopped
• 6 large free-range eggs
• Splash of milk
• 4 flour tortillas
• ½ small red onion, finely chopped
• 4 tbsp cheddar or Monterey Jack cheese, grated
• Small handful chopped fresh coriander
• Cayenne pepper

For the Tomato Salsa:

• 150g/5½oz small cherry tomatoes, chopped
• ½ red onion, finely chopped
• 1–2 tsp finely chopped hot green jalapeño chilies (from a jar)
• 1 tbsp honey
• 1 lime, juice only
• Pinch of cayenne pepper
• ¼ tsp salt
• Pinch of freshly ground black pepper
• 4 tbsp chopped fresh coriander

For the Mango Salsa:

• 1 ripe mango, peeled, stone removed, finely chopped
• ½ red onion, finely chopped
• 1–2 tsp finely chopped hot green jalapeño chilies (from a jar)
• 1 lime, juice only
• Pinch of cayenne pepper
• ¼ tsp salt
• Pinch of freshly ground black pepper
• 4 tbsp chopped fresh coriander

To Serve:

• 4 tbsp sour cream
• Guacamole
• Refried beans

Directions

Make the Salsas:

1. Tomato Salsa:
   In a bowl, mix together the tomatoes, red onion, jalapeños, honey, lime juice, cayenne pepper, salt, and black pepper. Stir in the coriander and set aside for 30 minutes to let the flavors meld.
2. Mango Salsa:
   In a separate bowl, mix together the mango, red onion, jalapeños, lime juice, cayenne pepper, salt, and black pepper. Stir in the coriander and set aside.

Prepare the Oven:

1. Preheat Oven:
   Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a large baking sheet.

Cook the Bacon:

1. Cook Bacon:
   Heat a frying pan over high heat and add a knob of butter. Cook the chopped bacon for a few minutes until crisp. Remove from the heat and let cool slightly.

Scramble the Eggs:

1. Whisk Eggs:
   In a bowl, whisk the eggs with a splash of milk, salt, and pepper.
2. Cook Eggs:
   Melt a large knob of butter in a non-stick saucepan over low heat. Add the eggs and cook, stirring frequently, until the eggs are softly scrambled. Remove from heat.

Assemble the Quesadillas:

1. Butter Tortillas:
   Melt a little more butter and brush each tortilla lightly on one side.
2. Add Fillings:
   Place a quarter of the bacon on one-half of each tortilla. Top with scrambled eggs, a couple of tablespoons of tomato salsa, chopped red onion, grated cheese, and chopped coriander.
3. Form Quesadillas:
   Fold the tortilla over to form a semicircle. Brush the top with more melted butter and sprinkle with a pinch of cayenne pepper.
4. Cut and Arrange:
   Cut each tortilla in half and place on the prepared baking sheet.

Bake the Quesadillas:

1. Bake:
   Bake in the preheated oven for about 10 minutes or until the tortillas are golden and crispy.

Serve:

1. Cool and Serve:
   Let the quesadillas cool slightly before serving. Serve with mango salsa, sour cream, guacamole, refried beans, and any remaining tomato salsa.

Additional Tips:

• Customize the Filling: For extra flavor and nutrition, add sautéed bell peppers, spinach, or mushrooms to the filling.
• Cheese Variations: Try using other types of cheese like pepper jack, feta, or even a blend of cheeses for a unique taste.
• Make Ahead: You can prepare the fillings and salsas in advance. Store them in the refrigerator and assemble the quesadillas just before baking.
• Serving Ideas: These quesadillas are great on their own but can also be served with a fresh salad or some roasted potatoes for a more substantial meal.

Enjoy these breakfast quesadillas with family and friends for a delightful and colorful meal!