Tag: Quesadillas

Sheet Pan Breakfast Quesadilla

Ingredients

  • 2 Baking Sheet Pans
  • 8 to 10 Large Burrito Tortillas
  • 10 Frozen Hash Brown Patties
  • 1 lb Jimi Dean Hot Breakfast Sausage
  • 2 Cups Shredded Cheddar or Monterey Jack Cheese
  • Salsa, Taco Sauce, Ketchup, etc.

Directions

  1. Pre-heat the oven to 425 degrees (F) to cook the hash brown patties.
  2. Spray aluminum foil with cooking spray and lay out the hash browns to bake in the oven. Season the hash browns with salt and spray with cooking spray.
  3. Cook the hash browns for about 15 to 17 minutes.
  4. While the hash browns cook on the first side, mix the eggs well in preparation to scramble, then cook and brown 1 lb of Jimi Dean hot breakfast sausage. Break the sausage into small pieces. Drain the grease and set the cooked sausage aside.
  5. After about 15 to 17 minutes, flip the hash browns, then salt and spray the tops of the hash browns with cooking spray.
  6. Place the hash browns back into the oven and cook for another 15 to 17 minutes.
  7. While the hash browns finish cooking, in a sauté pan add the olive oil or butter and heat the pan over medium-low heat.
  8. Add the eggs to the sauté pan and cook your eggs, mixing while cooking to scramble the eggs to the doneness of your liking.
  9. Remove the eggs from the heat and set them aside.
  10. Lower the heat of the oven down to 375 degrees (F)
  11. Time to build the quesadilla!
  12. Lay the burrito tortillas around the sheet pan, ensure that the bottom of the pan is covered by the tortillas and part of the tortillas are hanging over the edge.
  13. Add the cooked hash browns on the bottom layer, then spread out the sausage, half of the cheese, the eggs, and remaining cheese.
  14. Lay the two burrito tortillas on top to ensure max coverage when you fold the overhanging tortillas on top.
  15. Place another sheet pan or casserole dish on top and press down slightly.
  16. Bake, with the additional sheet pan or casserole dish on top, for 15 minutes.
  17. Remove the top sheet pan or casserole dish, and bake for another 7 to 8 minutes. Keep an eye on the tortillas to ensure they do not burn.
  18. Take the quesadilla out of the oven and let it rest for 5 minutes before slicing. You can use a pizza wheel to make it easier.
  19. Serve with your preferred condiments. Whether it is taco sauce, salsa, sour cream, ketchup ep, etc.

Beef Birria

Ingredients

  • 2 Lbs Denver Steak
  • 2 Guajillo Chiles – Dried
  • 2 Ancho Chiles – Dried
  • 2 Chipotle Chiles in Adobo
  • 1 Tsp Salt
  • 1 Tsp Oregano – Dried
  • 1/2 Tsp Cumin
  • 2 Bay Leaves
  • Pinch of Ground Cloves
  • 1/2 Yellow Onion – Chopped
  • 2 Roma Tomatoes – Chopped
  • 4 Garlic Cloves – Minced
  • 1 Tbs White Vinegar
  • Vegetable Oil
  • 1 Cup Reserved Water
  • 4 Cups Beef Broth

Toppings

  • 1/2 Yellow Onion – Diced
  • Cilantro – Chopped
  • Oaxaca Cheese – Shredded (Use Mozzarella if you cannot find.)

Directions

  1. Remove the seeds and stems from the Guajillo and Ancho chiles. In a sauté pan, boil the Ancho and Guajillo chiles in water for 20 minutes. Let it cool and reserve the seasoned water.
  2. Slice the denver steaks in half and remove any unwanted thick fat. Season well with salt and pepper. Sear the steaks in batches in a dutch oven or cast iron skillet for about 3 minutes on each side. Set aside and let it rest.
  3. Pre-heat your oven to 300 degrees (F).
  4. In the dutch oven, add a couple tablespoons of vegetable oil, onions, tomatoes, salt, cumin, bay leaf, clove and oregano and cook until onions are cooked through (translucent).
  5. Add the minced garlic and cook until fragrant, about 1 to 2 minutes.
  6. Add the Guajillo, Ancho, and Chipotle chiles along with 1 Cup of the reserved seasoned water. Cook for an additional 2 to 3 minutes.
  7. Remove from the heat and let it cool down enough to blend with your hand blended or add it to your blender and blend on low speed to create a marinade.
  8. Place the marinade back in the dutch oven if it has been removed.
  9. Add in the beef broth and the seared steaks. Ensure that all of the meat gets smothered with the marinade.
  10. Cover the dutch oven and roast it in the oven for 2 1/2 to 3 hours. NOTE: If you want to use a pressure cooker, set the instant pot to high pressure and cook for 45 minutes. Do a natural pressure release for at least 10 minutes and then do a quick release.
  11. Remove the steaks and shred.
  12. Reserve the liquid in the dutch oven or instant pot to use as your consume.
  13. You can make tacos, burritos, quesadillas, whatever you would like. Just coat the tortillas in the liquid before add your meat cheese, onions, cilantro.