INSTRUCTIONS Rinse the can of beans in a colander and let drain as you prepare the eggs. In a large bowl, combine the eggs, milk, a pinch of salt, and pepper. Whisk until fairly smooth. Heat a large skillet over medium-low heat. Once hot, add the butter and let it Read more…
INSTRUCTIONS Preheat the oven to 400ºF. Stack the tortillas and then cut them into six equal sized wedges. Place the tortilla wedges in a bowl and drizzle the cooking oil over top. Gently toss the tortillas until they are well coated in oil. Spread the oil coated tortilla triangles out Read more…
INSTRUCTIONS In a small non-stick skillet, fry your egg until it is set. I like to leave the yolk just slightly runny but beware: the runnier the yolk, the less portable the quesadilla (and there is nothing worse than dripping egg yolk down the front of your shirt before you Read more…
INGREDIENTS 4 oz. Monterrey Jack or Pepper Jack, shredded 1 4 oz. can diced mild green chiles 1/4 bunch fresh cilantro, chopped 4 large eggs 4 fajita size 8″ diameter tortillas INSTRUCTIONS Drain the green chiles well. Add them to a bowl with the shredded cheese and chopped cilantro, and Read more…
Instructions Adjust oven rack to center position and preheat oven to 350°F. Grease a 9-inch glass pie plate (or comparably sized baking dish) with butter or spray with nonstick cooking spray. Evenly spread green chiles in the bottom of the prepared baking dish. Sprinkle grated cheddar on top. Set aside. Read more…
Instructions Preheat oven to 375 degrees. Spray a 10-inch cast iron skillet or a 2-quart casserole dish with non stick cooking spray. In a medium skillet heat oil, add onion and cook 3 minutes, add garlic and cook 1 minute. Take off the heat. Spread half of the tortillas in Read more…