Fast and easy to make, Quesadilla is a flavorful and entertaining weeknight meal. In the vegetarian version with a boiled egg, they make a complete, balanced dish.
It’s the middle of the week and there are a few vegetables in the fridge and all kinds of ideas are roaming through my head, such as stir fry, casserole dish, maybe a grilled vegetable side dish, or even better what about a Mexican night and quesadillas. I think I have found my dish, a little Gypsy Kings in the background and a lot of color in the vegetable array, I am ready to salsa, right into today’s special Quesadilla con Huevos.
I always love making Mexican dishes, love the spices, and the colors, but more so love the culture in its music, and happy people. I remember jogging down the beaches and streets of old Puerto Vallarta and when I was done and feeling so hungry, I was drawn by this aroma of chilis and beans, tomatoes and cilantro to a street vendor and his simple cooking cart. It was there that I had my first huevos rancheros (scrambled eggs with salsa), and I would have to say I fell in love with them. Having said this, I decided to add the boiled egg factor into this quesadilla hence the name Quesadilla con Huevos. The key to making this dish in less time as possible is to have everything ready to go, diced vegetables, grated cheeses, spices, boiled egg. Then the easy part is sautéing and assembly which takes no time at all.
The beautiful colors of the vegetable array, yellow, green, and red peppers, the orangy hue of the chanterel mushrooms, and the beautiful glow of the yolk of the egg framed by the stark canvas of the egg white. Holding this creation together with the smooth velvety texture of the raclette and cheddar cheese, giving this quesadilla a festive and fun feel.
I have to say that sautéing in a cast iron pan demands attention and heat control, but the outcome if done well is amazing, a bit of char on the peppers, onions and tomatoes nice and sweet and caramelized, the garlic, spices infused in the richness of the mayo and sriracha and salsa, and a little heat from whole chili peppers, Ay caramba!
Add in that beautiful boiled egg and it is like drops of sunshine in a floral garden. I have to add that melted raclette and cheddar holding the symphony of flavors together, just plain and simple chewy, ooey, gooey, goodness.
Flavor after flavor, sweet, spicy, tangy, tasty, earthy, wholesome, fun, fantastic Quesadilla con Huevos.
I had so much fun creating this dish singing and dancing as I went along and this, I believe, is the essence of life. Create some fun in the kitchen and let your kids have some fun preparing too, remember the energy you have is the energy of the dish. So from our kitchen to yours,
Song of the day: “Bamboleo” by the Gypsy Kings.Print
- 1/2 yellow pepper diced
- 1/2 red pepper diced
- 1/2 green pepper diced
- 1 cup chanterel mushromms sliced
- 1 yellow onion chopped fine
- 2 stalks of green onion chopped
- 1 Roma tomato diced
- 1 clove garlic minced
- 2 tablespoon extra virgin olive oil
- 1 teaspoon paprika
- 2 red chilis
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 teaspoon sugar
- 1 table spoons sriracha sauce
- 1 tablespoon mild salsa
- 1 tablespoon mayo
- salt and pepper to taste
- 1 medium egg boiled
- 2 large corn cheddar tortillas
- 1/2 cup grated raclette cheese
- 1/2 cup grated cheddar cheese
- In a cast iron pan heat up olive oil.
- Toss in yellow, red, and green peppers, chanterel mushrooms and stir frequently.
- Place chopped onions into pan and continue stirring.
- Sprinkle in onion powder, garlic powder, chilis, parsley, and salt and pepper to taste.
- Add minced garlic, tomatoes mayo, sriracha, and salsa.
- Stir and take off heat.
- If you don’t like it that spicy take out the chili peppers.
- Peel boiled egg and cut into circular slices.
- Pre heat oven to 400° F.
- Line a round pizza pan with parchment paper.
- Place the cheddar corn tortilla onto parchment paper.
- Sprinkle half the raclette and cheddar over entire tortillas.
- Spread vegetable mixture over cheese.
- Place cut egg evenly over vegetables.
- Sprinkle the remaining cheese over eggs and vegetable mixture.
- Toss green onion over cheese.
- Top with the other cheddar corn tortillas and press down a bit to get ingredients and cheese to settle.
- Place in oven for about 15-20 minutes until corn tortillas start to brown on edges, and cheese is melted.
- Take out of oven and with a pizza cutter cut into 8 equal wedges.
- Ready to serve.
- Serving Size: 2 servings
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