Post by Alison Hein.
Enough with this winter already! Snow, ice and an iffy furnace have caused the chill to permanently settle into my bones. So, I decided to start the day with a little extra heat, in the form of petite and piquant jalapeño peppers. These little green jewels can pack a surprising amount of kick, so strew them with caution if you are sensitive to fiery flavors.
Whole wheat tortillas stuffed with a tangy Mexican cheese blend host the fresh, fragrant jalapeños. Serve these quesadillas straightaway as an aromatic starter or snack, or breakfast-ize them, as I did, by enhancing with a gob of fluffy scrambled eggs. A dollop of sour cream mellows the spice, while a smidge of fresh chopped tomatoes and cilantro enhance the Latin flavors and add dramatic color.
So fight back – bundle up, cover up. Or fire up – a breakfast in bed guaranteed to melt some ice.
1 jalapeño pepper
1 whole wheat tortilla
1 tablespoon olive oil
½ cup Mexican cheese blend
1 tablespoon butter
1 teaspoon milk or cream
Salt and pepper, to taste
1 tablespoon sour cream (or queso fresco)
1 tablespoon diced fresh tomatoes
1 teaspoon chopped fresh cilantro
Preheat oven to 350°. Spray a small baking dish with cooking spray and set aside.
Wash jalapeño pepper. Slice off stem end. Remove seeds and ribs with paring knife. Slice pepper into thin rounds and set aside. Place tortilla on a flat work surface. Brush lightly with olive oil, and sprinkle about two-thirds of the cheese on top. Strew about two-thirds of the sliced jalapeño on top. Fold tortilla in half. Brush again with olive oil, and sprinkle the remaining cheese and jalapeños on top, retaining a little of each for garnish if you like. Fold tortilla in half again to form a quarter round. Brush with remaining olive oil. Add a sprinkling of cheese and jalapeño on top, if you like. Place in preheated oven, and bake until cheese is melted and beginning to bubble, about 10 to 12 minutes.
Cook eggs while quesadilla is baking. Melt butter in small, heavy pan over medium low heat. Break eggs into small bowl and whisk well with milk or cream. Add eggs to heated pan and allow to cook slowly and gently. Stir and lift frequently with wooden spoon to avoid sticking. Season with salt and pepper.
Place quesadilla on plate. Spoon eggs out gently on top of quesadilla. Top with sour cream, chopped tomatoes and cilantro. Serve with hot sauce on the side, if you like.
Makes 1 serving.