Green Chile Breakfast Quesadillas Recipes

Steps:

• Put butter in a heavy-bottomed saucepan over medium heat. Add onion, season lightly with salt and cook, stirring, until softened but not browned, about 5 minutes. Add garlic and cook for 1 minute more. Sprinkle in flour and stir to coat.
• Add broth a little at a time, whisking constantly until thickened, about 2 minutes. Add chopped chile, cumin, oregano and about 1/2 teaspoon salt. Lower heat and simmer, stirring occasionally, for 15 to 20 minutes. You should have about 3 cups medium-thick sauce. (May be prepared in advance and refrigerated for up to 5 days.) Keep sauce warm.
• Heat oven to 350 degrees. Set a large cast-iron skillet over medium-high heat. Warm tortillas on both sides, one at a time, without allowing them to crisp or brown much. Place tortillas on a baking sheet (you may need 2) and sprinkle each with 2 ounces of the grated cheese. Put in oven to melt cheese.
• Melt butter in a small skillet over medium heat. Add potatoes if using, heat them through and let lightly brown. Season eggs with salt and pepper, pour over potatoes and quickly stir mixture until eggs are soft-scrambled. Remove tortillas from oven and place 1/4 of the cooked egg mixture at the center of each. Fold tortillas in half and transfer to 4 warm plates. Spoon 1/4 cup warm green chile sauce over each quesadilla. Sprinkle with queso fresco and top with cilantro sprigs and avocado slices. Garnish with whole or halved radishes if desired. Serve immediately.

Steps:

• Combine cheese, chilies,corn and onions in a bowl.
• Spread 1/3 cup cheese mixture onto ONE HALF of each tortilla.
• Fold tortilla in half.
• Spray large skillet with cooking spray.
• Place 2 Quesadillas in skillet.
• Cook each side over medium-high heat until golden brown and cheese is melted.
• Repeat with remaining ingredients.
• Serve with salsa and cilantro.

Steps:

• Heat oven to 450º F.
• In large skillet, brown ground pork and onion, stirring, until onion is tender.
• Pour off any drippings; season with salt.
• Stir in salsa, chilies and cheese.
• Spoon equal amounts of pork mixture, about 1/4 cup, on one half of each tortilla; fold tortillas to close.
• Arrange quesadillas on baking sheets; lightly spray tops of tortillas with vegetable spray.
• Bake 8-10 minutes until tortillas are lightly browned.
• Make 10 quesadillas; cut into wedges to serve.

Steps:

• Grill peppers, covered, over high heat until all sides are blistered and blackened, 8-10 minutes, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Meanwhile, in a large bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into six 3/4-in.-thick patties., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut into slices or coarsely chop. , Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese and chiles; grill, covered, until cheese is melted, 1-2 minutes longer. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.