Breakfast Quesadilla and Breakfast Tacos

Here are two recipes for a mouth-watering breakfast quesadilla and for breakfast tacos. The recipes are from a neat little book for tex-mex foods called "Tex-Mex Diabetes Cooking: More Than 140 Authentic Southwestern Favorites," published by the American Diabetes Association. What makes a quesadilla or taco a breakfast item? Well, mostly eggs and turkey bacon.

Title: Tex-Mex Diabetes Cooking: More Than 140 Authentic Southwestern Favorites
Author: Kelley Cleary Coffeen
Excerpt:

Breakfast Quesadilla

Serves: 6
Serving Size: 1 wedge
Prep Time: 15 minutes
Cook Time: 16 minutes
 
Fluffy eggs and spicy chiles folded into a tortilla with rich melted cheese makes breakfast a pleasure! Lightly toasted to perfection, this quesadilla redefines breakfast.
 
Cooking spray
1/4 cup chopped Roasted Green Chiles (page 152)
4 eggs, beaten
1/4 tsp pepper
2 (10-inch) Fresh Whole-Grain Flour Tortillas (page 71)
1 1/2 cups shredded reduced-fat cheddar cheese (see Note)
4 strips turkey bacon, cooked crisp and crumbled

1. Coat a small skillet lightly with cooking spray.
2. Sauté green chiles over medium-low heat for 1-2 minutes. Add beaten eggs and cook, stirring, until scrambled and set. Season with pepper.
3. Coat a second, large skillet lightly with cooking spray. Place one tortilla in the skillet, and cook over medium heat until air bubbles begin to form, about 1 minute. Flip tortilla over and cook for 1 minute more (do not let tortilla get crispy).
4. Spread half the cheese evenly over the tortilla, covering to the edges.
5. Reduce heat to low. Quickly arrange half the cooked bacon and half the egg mixture over the cheese. Cook until the cheese starts to melt, about 1 minute.
6. Fold tortilla in half to create a half-moon shape. Flip folded tortilla over, and cook until it is lightly toasted and the cheese filling is completely melted, 1-2 minutes.
7. Transfer quesadilla to a cutting board. Recoat the skillet with cooking spray, and repeat with second tortilla and remaining cheese, bacon, and egg mixture.
8. Cut each quesadilla into 3 wedges and serve immediately with a fresh salsa.

Note: I use a variety of cheeses, such as asadero, Monterey Jack, and white cheddar. Find your favorite.
 
Variation: For chorizo quesadillas, substitute 4 oz cooked beef or pork chorizo (drained) for the bacon. Follow Step 5.

Tex-Mex Breakfast Tacos

Serves: 8
Serving Size: 1 taco
Prep Time: 10 minutes
Cook Time: 12 minutes
 
These breakfast tacos are a Tex-Mex favorite! The chorizo - a spicy Mexican sausage - and eggs are perfect together, nestled in a warm Fresh Corn Tortilla (page 72).
 
Cooking spray
4 oz fresh chorizo, removed from casings
4 eggs, lightly beaten
8 (6-inch) Fresh Corn Tortillas (page 72), skillet-warmed (page 75)
1 cup shredded reduced-fat cheddar or Monterey Jack cheese
 

1. Spray a medium-sized skillet with cooking spray, add chorizo, and cook over medium-low heat, breaking up with a spoon until well browned, 8-10 minutes. Drain excess grease.
2. Add eggs, and cook, stirring, until set.
   
3. To build the tacos, divide egg mixture equally among tortillas. Top with cheese. Fold tortillas in half. Serve immediately.

 
Variation: For a double meat flavor, add 2 strips turkey bacon, cooked crisp and crumbled in Step 1.

- from "Tex-Mex Diabetes Cooking: More Than 140 Authentic Southwestern Favorites," by Kelley Cleary Coffeen