It seems like it’s been forever since I had breakfast club duty.
Probably because it has been forever! I’ve been out of the office for nearly every Friday since mid-May. What a summer!!
Anyway, I decided to bring a mix of sweet (cinnamon rolls) and savory (Hatch green chile quesadillas) for the office to enjoy.
My green chile quesadillas were supposed to be tacquitos but I had a major tortilla-breakage problem when assembling. [FAIL!!] So the tacquitos morphed into quesadillas. Much easier and no worries about cracking tortillas.
They were also supposed to use green onion and and roasted red peppers. Since I had a handy stash of roasted Hatch chiles, I sauteed some chopped red onion to better balance out the flavors.
To top off the quesadillas, I provided salsa verde, regular salsa and a chipotle-lime sour cream sauce.
End result? Delicious!
- 2 t extra virgin olive oil
- 12 large eggs (I used 24 oz Egg Beaters)
- 1/2 c sour cream
- 1/2 t kosher salt
- 1/4 t fresh cracked black pepper
- 1/2 t garlic powder
- 1 1/2 c grated pepperjack cheese
- 1/3 c chopped roasted Hatch green chiles
- 1/3 c. chopped red onion, sauteed
- 1/4 c chopped cilantro
- White corn tortillas
- Baking spray
- 1 1/2 c sour cream
- 2 T. chipotle-sauce
- 3 t. lime juice
- 1/2 t kosher salt
Preheat oven to 425 degrees. Line a rimmed baking sheet with foil for easy clean-up. Spray with cooking spray or lightly brush with oil and set aside.
Heat olive oil in a large non-stick skillet over medium heat. Whisk eggs and sour cream, salt, pepper, and garlic powder. When skillet is hot, add egg mixture to pan. Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble. Remove from heat when slightly undercooked. Add cheese, chiles, onions and cilantro. Gently fold to combine.
Place a scant 1/2 e egg mixture onto a tortilla, top with second tortilla. Place filled tortillas on prepared baking sheet so they are not touching each other. When all tortillas are filled, lightly spray tops with cooking spray, or lightly brush with olive oil. Bake for 15 minutes or until tops are golden brown and crisp.
While quesadillas are baking, combine ingredients for dipping sauce. Store in fridge. Remove quesadillas from oven , let cool for 5 minutes, then slice and serve with dipping sauce.
* Make ahead: the egg mixture and dipping sauce can be made the day before and stored in the refrigerator until ready to use.
