Eggy Mexican quesadillas recipe
Two egg pancakes sandwiching a filling of chorizo, chilli and onion - serve it up with guacamole and sour cream.
Ingredients
- 3 large eggs
- 60 g cheddar cheese, grated
- 50 g cured chorizo
- 0.25 red onion, finely sliced
- 0.5 green chilli, very finely diced
- 3 tbsp fresh coriander, chopped
- 1 tbsp guacamole
- 1 tbsp sour cream
- 1 pinch salt
- 1 pinch pepper
- 3 large eggs
- 2.1 oz cheddar cheese, grated
- 1.8 oz cured chorizo
- 0.25 red onion, finely sliced
- 0.5 green chilli, very finely diced
- 3 tbsp fresh coriander, chopped
- 1 tbsp guacamole
- 1 tbsp sour cream
- 1 pinch salt
- 1 pinch pepper
- 3 large eggs
- 2.1 oz cheddar cheese, grated
- 1.8 oz cured chorizo
- 0.25 red onion, finely sliced
- 0.5 green chilli, very finely diced
- 3 tbsp fresh coriander, chopped
- 1 tbsp guacamole
- 1 tbsp sour cream
- 1 pinch salt
- 1 pinch pepper
Details
- Cuisine: Mexican
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 1
Step-by-step
- Fry the chorizo and onion in a dry pan for 5 minutes. When cool add the cheese, chilli and coriander.
- Beat the eggs with some salt and pepper. Place a non-stick frying pan over a medium heat then pour in half of the eggs. Tilt the pan until you have a thin layer of egg, then cook until just set. Remove from the pan and repeat to make another omelette. When nearly set, sprinkle the cheese mixture on top. Place the other omelette on top.
- Cook for a further 1-2 minutes before turning onto a board and cutting. Serve with guacamole and sour cream.
Recipe provided by www.eggrecipes.co.uk
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature