Folded Quesadillas with egg and cheese

Trying to come up with breakfast ideas that can be packaged up and eaten warm on our morning walks is pretty challenging until I suddenly remembered folded quesadillas!

Folded quesadillas are pretty much the same as your regular ones only they are made from one tortilla wrap folded over making it leak free. So perfect for packing into our insulated lunch pack and heading out for a wander.

img_1124

These are uber simple to make and can even be frozen for days when you want things even easier.  These stayed warm for our whole walk by being wrapped in foil and packed into an insulated lunch bag.  Seriously, these are going to needed when the weather gets colder and we need that warm feeling during our wanders.

Folded Quesadillas with egg and cheese

Like the camping quesadillas that I posted sometime ago, these are filled with the same goodness – only I added some Encona Hot Sauce to spice it up a bit too.  I love these because you can add whatever you like to it to make it your own.  One tip though, don’t over fill it!

Ingredients:

4 large flour tortillas

4 free range eggs, whisked

100 g cheddar cheese, grated

Encona Hot Sauce

4 tbsp olive oil (you might need less, depending on the size of your frying pan)

img_1119

img_1118

Method:

In a large frying pan, heat up 1 table-spoon of the olive oil

Add the whisked egg and scramble, until cooked through

Remove from the pan and let cool slightly

Wipe down the pan and return it to the heat

Divide the scrambled egg between the four tortilla wraps

Sprinkle the grated cheese evenly over the eggs

Drop Encona Hot Sauce in random blobs over the cheese and egg (as much or as little as you can take!)

Start to fold the wrap into the middle of the tortilla over the mixture – this is a lot easier than it sounds and I forgot to take pictures, so you’ll have to just give it a go!

Carry on folding the wrap around to cover all of the filling to make a little parcel

Heat another table spoon of olive oil in the frying pan over a medium heat

Once the oil is hot add the parcel with the folded side down

Cook for about 1.5 minutes until golden

Turn and cook for a further 1.5 minutes on the other side

Repeat with the other three parcels

If you’re taking them out for a picnic, immediately wrap them in foil and add them to your insulated lunch pack

These really are simple and delicious!  As I say, you can add other things to the mix too – I personally enjoy some chopped spring onions or bits of veggie ham. But the world is your oyster with these bad boys!

img_1125

img_1121

img_1120

They were certainly a hit with us on the warm picnic stakes and will definitely be making them again.  The hot sauce gave every other bite a really nice spicy kick to it, which on a cool autumn morning is really welcome.  They also go perfectly with tea!

If you have some friends staying over and they all have different tastes too, these can be a great and easy option for getting everyone fed and satisfied quickly and easily.  You could also add some chilli to make them a nice evening treat.  Hmmm, I wonder how they would taste with a curry?  One to try I reckon!

I’m loving the cooler weather as it gets me thinking about lovely warm food ideas, how about you?

Baked Spicy Mexican Eggs

Have you ever had folded quesadillas? What did you think?
What are your favourite types of warm breakfast?

Let me know in the comments, perhaps I could use the ideas to keep us warm and fed on our early morning walks! 🙂

 

Folded Quesadillas with egg and cheese
Recipe Type: Picnic Breakfast
Cuisine: Mexican-esque
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 4
Folded Quesadillas with egg and cheese Like the camping quesadillas that I posted sometime ago, these are filled with the same goodness – only I added some Encona Hot Sauce to spice it up a bit too. I love these because you can add whatever you like to it to make it your own. One tip though, don’t over fill it!
Ingredients
  • 4 large flour tortillas
  • 4 free range eggs, whisked
  • 100 g cheddar cheese, grated
  • Encona Hot Sauce
  • 4 tbsp olive oil (you might need less, depending on the size of your frying pan)
Instructions
  1. In a large frying pan, heat up 1 table spoon of the olive oil
  2. Add the whisked egg and scramble, until cooked through
  3. Remove from the pan and let cool slightly
  4. Wipe down the pan and return it to the heat
  5. Divide the scrambled egg between the four tortilla wraps
  6. Sprinkle the grated cheese evenly over the eggs
  7. Drop Encona Hot Sauce in random blobs over the cheese and egg (as much or as little as you can take!)
  8. Start to fold the wrap into the middle of the tortilla over the mixture – this is a lot easier than it sounds and I forgot to take pictures, so you’ll have to just give it a go!
  9. Carry on folding the wrap around to cover all of the filling to make a little parcel
  10. Heat another table spoon of olive oil in the frying pan over a medium heat
  11. Once the oil is hot add the parcel with the folded side down
  12. Cook for about 1.5 minutes until golden
  13. Turn and cook for a further 1.5 minutes on the other side
  14. Repeat with the other three parcels
  15. If you’re taking them out for a picnic, immediately wrap them in foil and add them to your insulated lunch pack
  16. These really are simple and delicious! As I say, you can add other things to the mix too – I personally enjoy some chopped spring onions or bits of veggie ham. But the world is your oyster with these bad boys!

Leave a Reply

Your email address will not be published. Required fields are marked *