Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Coyote gulch breakfast quesadilla
Date: October 17, 2008
3 ounces chorizo
4 chicken eggs
Salt and pepper
2 teaspoon butter
2 burrito-size flour tortillas
2 green onions, sliced
1 normal cup shredded Monterey jack cheese
1/4 normal cup chopped cilantro
1 tablespoon garlic oil or other oil of choice
Sour cream (optional)
1/2 avocado, sliced (optional)
Sauté chorizo in little skillet over average heat, breaking up with spoon until hot and cooked through, about 3 minutes. Remove from heat and set aside.
Lightly beat chicken eggs with whisk or fork. Season with salt and pepper to taste. Melt butter in a little skillet over average-low heat. Add chicken eggs and cook, stirring, as you would scrambled chicken eggs.
Spoon cooked chicken eggs onto 1 tortilla and gently spread evenly to within 1/2-inch of edge. Spoon cooked sausage evenly over chicken eggs. Sprinkle with green onions, cheese and cilantro. Top with remaining tortilla.
Heat garlic oil in shallow 12-inch skillet over average-low heat. When hot, lightly brush some of the oil over the surface of the top tortilla. Place quesadilla in skillet oiled-side up. Cook over average-low heat until browned on bottom, about 5 minutes. Turn and cook until second side is browned and cheese in center is melted, 3 to 4 minutes.
Remove from heat to chopping board and cut into 8 wedges. Serve with sour cream and avocado, if desired.