Brunch Quesadilla, Flay Style

Last night, dead tired, I tumbled into bed somewhat early.  I picked up a book for a little bedtime reading.  It just happened to be this book:

Bobby Flay’s Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen

Read more about this book here…

I wasn’t awake for long… just long enough to become obsessed with his recipe for breakfast quesadillas.  And the obsession was still there this morning.  I had little in the house to appease the obsession, so I made a quick trip to the grocery store. 

I suspect that I am not unique.  I believe that most people who cook often look to cookbooks for technique and inspiration, not for actual recipes.  And this recipe gave me lots of inspiration, though I didn’t follow it in practice.  Here’s what I did:

• store bought southwestern seasoned hash browns (can be found in the dairy case)
• two chorizo links, diced
• 4 flour tortillas
• shredded cheese
• 2 eggs, fried
• Salsa

Preheat oven to 425.   Brown hash browns in pan.  While hash brown are browning, dice and saute chorizo. 

Lay 2 tortillas out on a baking sheet.  Cover with shredded cheese.  Spread the hashbrowns and chorizo on tortillas.  Sprinkle shredded cheese over mixture.  Place tortillas on top.

Brush tortillas with olive oil, and place in 425 degree oven for approximately 10 minutes, until crisp.

Top tortillas with fried eggs, salsa and cheese, to taste.

Bobby uses bacon in his quesadilla.  I decided that if I was going to make a southwestern quesadilla, I was going to use chorizo.  I think it added a nice spice.

Additionally, I cheated.  I’m sure that homemade hash browns stuffed between the tortillas is the way to go, but I just couldn’t bring myself to go through that effort, so I made due with store bought hash browns.

And still, it turned out great, but incredibly filling. 

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Tagged as: Bobby Flay, Quesadilla