Ingredients with Measurements:
- 4 large eggs
- 1/4 cup diced onion
- 1/4 cup diced tomato
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 flour tortillas
- 1 cup shredded cheddar cheese
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a bowl, whisk together the eggs, onion, tomato, green bell pepper, red bell pepper, cilantro, salt, and black pepper until well combined.
2. Heat a non-stick skillet over medium heat and add the vegetable oil.
3. Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are scrambled and cooked through, about 5-7 minutes.
4. Remove the skillet from the heat and set aside.
5. Place a tortilla in the skillet over medium heat.
6. Sprinkle 1/4 cup of shredded cheddar cheese over half of the tortilla.
7. Spoon 1/4 of the egg mixture over the cheese.
8. Fold the tortilla in half and press down gently with a spatula.
9. Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown.
10. Repeat with the remaining tortillas, cheese, and egg mixture.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 345
Fat: 22g
Carbohydrates: 22g
Protein: 16g
Substitutions for ingredients:
- You can substitute the cheddar cheese with any other type of cheese that melts well, such as mozzarella or pepper jack.
- You can use any type of bell pepper you prefer, or omit them altogether if you don't like them.
Variations:
- Add some sliced jalapenos for a spicy kick.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add some cooked and crumbled chorizo for a meaty twist.
Tips and tricks:
- Make sure to cook the eggs until they are fully scrambled and cooked through.
- Use a non-stick skillet to prevent the eggs from sticking to the pan.
- Don't overfill the tortillas with the egg mixture and cheese, or they will be difficult to fold and flip.
Storage instructions:
Store any leftover Perico Quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the quesadillas in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Perico Quesadillas on a platter with some fresh cilantro and sliced avocado on top.
Garnishes:
Fresh cilantro, sliced avocado, and a dollop of sour cream.
Pairings:
Serve the Perico Quesadillas with some fresh fruit, such as sliced mango or pineapple.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Mexican street corn
Troubleshooting advice:
- If the tortillas are sticking to the pan, make sure to use enough oil and let the skillet heat up before adding the tortillas.
- If the cheese is not melting, try covering the skillet with a lid to trap the heat and melt the cheese faster.
Food safety advice:
Make sure to cook the eggs to an internal temperature of 160°F to prevent any risk of foodborne illness.
Food history:
Perico is a traditional Colombian breakfast dish made with scrambled eggs, tomatoes, onions, and cilantro. This recipe puts a twist on the classic by turning it into a quesadilla.
Flavor profiles:
The Perico Quesadilla is a savory and cheesy dish with a hint of sweetness from the bell peppers and a fresh burst of flavor from the cilantro.
Serving suggestions:
Serve the Perico Quesadilla for breakfast, brunch, or even as a quick and easy dinner option.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican