I woke up at four a.m. craving a spicy avocado. Not sure I’ve ever really had a spicy avocado…or if they even make such a thing, but that was what I wanted. I wanted something with maple syrup, crisp jalapenos and a spicy avocado. Go figure, right!
Normally, I tend to sleep right through these midnight mental machinations, but not this time. This particular midsummer’s eve, the cognitive wheels were turning and would soon find themselves drafting the beginning of a beautiful friendship. Afterall, how do you get an avocado into a warm breakfast quesadilla without it oxidizing into a brown, mushy mess??? Well, you’ve come to the right cooking Wiktionary, because here at the Comfy Kitchen, we are just the type to question these culinary conundrums. All in the name of a good meal, my comfy friends! (Somewhere mid-rantings, alliteration became the treasured onomasticon for this post. I can just hear Shakespeare raving at the oh so clever idiomatic introduction of onomasticon…)
Since I like to make this in one skillet from start to finish, I would suggest picking a pan large enough to hold your quesadilla!
Prep Time: 10 minutes Cook Time: 10 minutes Serving Size: 1 Quesadilla (4 as an appetizer)
1 Jalapeno Cheddar Tortilla Wrap
1/2 Haas Avocado, cubed (For tips on how to Save (half) the Avocado, visit the Foodtionary!)
1 small piece of lemon
2 pieces of Mapled Jalapeno Bacon
1/2 Roma Tomato, diced
1/4 red onion, diced
1 small garlic clove, minced
2 tablespoons fresh cilantro, minced
1/4 cup of shredded cheddar cheese
1 egg yolk
Salt and Pepper, to taste
Salsa, for serving
1. Save the Avocado! Cube the avocado and brush with lemon juice to keep it from oxidizing. The avocado is the last thing we will add to the quesadilla! Note to Chef: Lemon juice or lime juice? Depends! Lemon juice will help keep the avocado from oxidizing without adding a discerning flavor to your dish. Lime juice, on the other hand, will add an extra element of flavor to your dish. In general, I use whatever I have on hand, which tends to be lemons more often than not.
2. Fry the bacon in a skillet over a medium heat, then set aside to drain on a paper towel. Wipe the skillet clean of any bacon grease.
3. Scramble the eggs and egg yolk and then add all of the veggies, except the avocado. Season with salt and pepper and add in half of the cheese to bind it together. Cook until the eggs are the desired consistency.
4. Meanwhile, spread the remaining half of the cheese (about 2 tablespoons) on one half of the quesadilla). Top with the eggs and veggies, and cover with the remaining half of the tortilla shell. Transfer the quesadilla into the pan and cook for about 1-2 minutes on each side.
Wait, why did we only put cheese on one side of the quesadilla??? Because we saved the avocado remember! I told you we would solve the mystery of an avocado quesadilla! Well, here it is my friends. Life’s questions answered. Open up the half of the quesadilla without the cheese and add in the cubed avocado. Cover and warm through for another minute. Serve with your favorite salsa. Note to Chef: If the avocado is under ripe, you may need to heat your quesadilla through a little longer to soften the avocado. I’ve also gone so far as to microwave the avocado for 10 seconds. Hey, I paid for a microwave so I suppose I should it every now and then!
Variations on a Theme: This particular Breakfast at Tiffany’s also works well as a Spicy Southwest Avocado Omelet. No need to wrap it with a lovely tortilla shell when a simple avocado adornment will do!
Veggie Tales: For those donning the vegetarian vale, you’re probably going to avoid the bacon and double the avocado. But that’s just a guess!