Whenever I say to my family, “Let’s have breakfast for dinner,” they get excited. My family relishes the thought of me frying a few eggs over easy and serving them with bacon on the side. But just like my grandmother, I like to make pancakes. I pulled a few tasty recipes to try for breakfast … I mean dinner.
Breakfast Quesadilla
3-4 ounces chorizo
4 eggs
2 teaspoons butter
2 flour burrito-size tortillas
2 green onions, chopped
1 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, chopped
1 tablespoon oil
Salt and pepper
Optional: Sour cream and 1/2 avocado, sliced
Sauté chorizo for about 5 minutes in small skillet over medium heat, breaking it up with spoon until hot and cooked. Remove from heat and set aside. Lightly beat eggs and season with salt and pepper. Melt butter in a small skillet over medium-low heat. Add eggs and cook, stirring, as you would scrambled eggs.
Spoon cooked eggs onto a tortilla and spread evenly around the edges. Spoon cooked sausage over eggs. Sprinkle with green onions, cheese, and cilantro. Top with remaining tortilla. Heat oil in shallow 12-inch skillet over medium-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 medium-low heat until browned on bottom, about 5 minutes. Turn and cook until second side is browned and cheese in center is melted, about 4 to 5 minutes.
Place on cutting board and cut into 4 wedges. Serve with sour cream and avocado.
Whole Wheat Pancakes
2 cups whole wheat flour
2 teaspoons baking powder
1/2 cup sugar
1 teaspoon salt
2 eggs, well beaten
2 cups milk
2 tablespoons vegetable oil
Stir together dry ingredients. Add eggs, milk, and oil. Stir until dry ingredients are moistened. Pour batter in circles onto preheated griddle and cook until bubbles form. Flip and cook until lightly browned.
Serve with powder sugar, honey, bananas, or sliced strawberries.
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