Breakfast Quesadilla for Dinner?

Sure!!  Why not?!?!?  This wasn't a planned dinner, but I didn't have anything planned for the night and eggs and breakfast sounded good, plus I already had all the needed ingredients on hand.  How convenient!!  And let's be honest, the best dinners are normally breakfast food anyway.  :)

I opted to try the Southwestern Breakfast Quesadilla Recipe with Eggs, Black Beans & Salsa.  I have never made a quesadilla before that wasn't out of the microwave with shredded cheese......now crawl yourself back into your chair and stop laughing at me.  So while this sounds easy and anyone could do this, I'm still learning.

In go the peppers and black beans.....

I whisked together the eggs, egg-whites and water and poured it into the skillet.  I probably should have read the recipe better before I started because this is going to make a lot of food.  4 eggs + 4 egg whites + everything else = fatness (and yummy of course).

Ummm, I think I might be making too much food for two people?

I haven't learned the talent of cooking while you take pictures, so I missed the whole assembly process of the quesadillas.  It actually went better than planned.  I did learn that besides putting a small layer of cheese on the bottom, with the egg mixture next, I also need to put a small layer of cheese on top to help seal the quesadilla.  Otherwise it was just the right amount of everything, perfect thickness.  I did forget the cilantro though.  Not sure where my brain was that night.  Maybe thinking about the upcoming episode of the Bachelor Pad?

I am completely and utterly obsessed with the Fire-Roasted Salsa Verde from fresh & Easy!!  I put it on everything from eggs and tacos to grilled chicken and even fruit.  Is that weird??  I mean, salsa really does make everything better. Especially THIS salsa.  If only I could make it hotter....maybe that will be my next adventure.  Back to the quesadilla, I topped it with my favorite salsa AND remembered to take some pictures before I scarfed it down.

Here is the "seal" issue I was talking about.  A good quesadilla should not be able to be pulled apart like this. 

So maybe it wasn't as cheesy as it should have been, and maybe it didn't "seal" properly, but it sure was yummy.  I scarfed it down.  I was still hungry (I used smaller multigrain tortillas), so I finished off my meal with a generous scoop of the egg mixture with a couple sprinkles of cheese and of course lots of salsa. 

I like these quesadillas a lot, but they were a little bland.  Probably because I forgot the cilantro.  I would also add really spicy salsa, just because I like the feeling of my mouth burning on salsa (and wasabi).  I'm weird.  I'd give them a B.

Things I learned:

1.  When making quesadillas, make sure to use enough cheese to seal (the deal).

2.  Make sure that if you skip out on an ingredient, if it's a flavor one, replace it with something else.