I’ve long been a fan of quesadillas for breakfast. They’re easy to prepare, delicious, and – in case I find myself running seriously late – absolutely portable.
All you need, really, is a hot pan, flour tortillas, and some cheese. No oil, no butter – that would make the quesadilla a bit too greasy for comfort. Just a pan held over medium heat, wait till the tortilla puffs up a little, then fold with a spatula. Press it down, flip, slide onto a plate, and you’re pretty much done.
Here’s my basic recipe for quesadillas; I assure you that even people who would never even think of setting foot in a kitchen will find this relatively easy.
- 2 small flour tortillas
- 1 cup grated Cheddar cheese or processed cheese food
Place your frying pan over medium heat. Put in one of the tortillas and heat till puffed. Evenly scatter half the grated cheese on half of the tortilla. Fold the uncovered side over the cheese. Press to flatten and ensure that the cheese melts evenly. Flip over and cook an additional five seconds; remove from heat. Repeat with the remaining tortilla and cheese.
Slide the finished quesadillas onto a plate and serve with salsa and, if desired, a drop or two of Tabasco.
Makes 2 quesadillas.
Now, if you want to go a bit fancy, you can choose to gussy up the básico recipe with three kinds of cheese rather than one. It’s something of tri-national thing, given the ingredients.
For preference, I love combining mild English Cheddar with some deliciously tart-savory French chevre (goat’s-milk cheese; think kesong puti only with a sharper taste and a crumblier texture that melts in your mouth. Mine is actually locally produced Malagos chevre from an artisanal cheesemaker. It’s available at The Market in Salcedo Village.) and some grated Parmesan for a bit of an Italian twist and a rather subtle nuttiness. A sprinkling of finely-chopped chives adds a fresh, oniony flavor that goes well with the cheeses.
Quesadillas con Tres Quezos
- 2 small flour tortillas
- approximately 1/4 cup mild Cheddar cheese, shredded
- approximately 1/4 cup chevre or kesong puti
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons finely chopped chives
Place one tortilla on a plate. Evenly scatter half the cheeses and chives on half of the tortilla.
Set the frying pan over medium heat. Put in the assembled tortilla and heat till the uncovered side is puffed. Fold the uncovered side over the cheese. Press to flatten and ensure that the cheeses melt evenly. Flip over and cook an additional five seconds; remove from heat. Repeat with the remaining tortilla, chives, and cheeses.
Slide the finished quesadillas onto a plate and serve. This particular variation needs no embellishment whatsoever, so salsa and Tabasco are totally optional.
If you’re having quesadillas for desayuno (breakfast), the best things to drink with it are hot, creamy mugs of cafe con leche, chocolate espeso, or mocha con leche. Mi desayuno es muy delicioso!