Baked Breakfast Quesadilla

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Flour tortillas loaded with cheese, scrambled egg and tomatoes and baked in the oven for a quick, nutritious tasty breakfast at home or on the go. Baking guarantees a crispy tortilla, sweet hot tomatoes and delicious cheese oozing and blending with the egg . If you are not wanting to put the oven on, they can also be dry fried in a pan or cooked on a griddle or sandwich maker.

Quesadilla can have many fillings but the most important ingredient is cheese. Queso is cheese in Spanish. Think of other vegetables you can use such as onions, garlic, red pepper/capsicum, mushrooms, olives, cooked potatoes. Some left over Chilli Con Carne and some cheese also works like a dream.

In most areas of Mexico quesadilla are typically made with corn tortillas but we prefer large flour tortillas, as they do in Northern Mexico.

One of the fabulous things about these is that they can be prepared in advance, frozen and cooked from frozen. When the girls were at boarding school, I would drive them back early on a Monday morning and they would eat breakfast in the car. This was a huge favourite and so easy. You put them into the oven at the same time as you turn the oven on and then 25 minutes later you have perfectly cooked hot breakfast ready to go. When my alarm went off, I would run downstairs, pop them frozen into the oven, turn the oven on, make a cup of tea and then they would cook whilst I showered. All ready to leave with a cooked breakfast in 25 minutes!

How to make Baked Breakfast Quesadilla

Collect all your ingredients together:

• eggs, beaten
• butter
• cheese, grated
• cherry tomatoes
• tortillas
• salt
• freshly ground black pepper

Make the quesadilla:

1. Put the eggs into the small mixing bowl, season with salt and pepper and mix well with a fork.
2. Quarter the tomatoes and grate the cheese.
3. Lay the wraps on a flat surface and sprinkle the cheese over half of both wraps, 2½ cms/ 1 inch from the edge
4. Put the butter in a non-stick saucepan and melt over a moderately high heat.
5. As soon as it has melted, add the eggs and cook, stirring with a wooden spoon until cooked to your liking.
6. Immediately put on top of the cheese.
7. Pile the tomatoes over the top of the eggs and season with a little more salt and pepper
8. Fold the wraps over and press down.
9. Place the wraps on a baking tray and bake for 5 minutes.
10. After 5 minutes, turn the wraps over and bake for a further 3 – 5 minutes until heated through to the centre and the wraps are crispy.
11. To serve: remove from oven and place on a chopping board. Slice in half and serve, either as they are, or with your choice of optional serving extras such as avocado, tomato sauce/ketchup, chutney, chilli sauce, pesto, baked beans, mushrooms, sausages or bacon.

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Make the quesadilla to freeze and cook from frozen:

1. Lay the wrap on some baking parchment lined foil on a flat surface and sprinkle the cheese over half of the wrap, 2.½ cms/ 1 inch from the edge.
2. Cook the eggs as described above and leave to cool. When cool top the cheese with the eggs.
3. Pile the tomatoes over the top of the egg and season with a little more salt and pepper
4. Fold the wrap over and press down.
5. Wrap with the baking parchment lined foil and freeze. Can be stored in the freezer for up to 3 months.
6. When you are ready to cook, unwrap the quesadilla leaving it on the baking parchment it was frozen in and place it on a baking tray.
7. Put into a cold oven and turn the oven on. Cook for 20 minutes until thoroughly defrosted and heating through. Turn over and cook for a further 5 minutes until the centre is hot and the wrap is crispy.
8. Serve as above.

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