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Bring your weekend breakfast to the next level with these Huevos Rancheros Quesadillas. The hearty black bean filling with shredded Real California Oaxaca and Asadero cheese will definitely get you out of bed. Que rico!
Ingredients
4 Tbsp Real California butter, divided, plus more as needed for pan
½ red onion, diced
1 (15 oz) can black beans, drained and rinsed
1 plum tomato, seeded and diced
Kosher salt and freshly ground black pepper
6 large eggs, beaten
⅓ cup grated Oaxaca cheese
⅓ cup grated asadero cheese
⅓ cup grated pepper jack cheese
3 (10 inch) flour tortillas
Real California sour cream, for topping
Green onions, sliced, for topping
Steps
1.) Melt 2 tablespoons of butter in a large, non-stick skillet over medium-high heat. Add the onion and sauté until tender, about 4 minutes. Toss in the black beans and tomato and stir until the tomato breaks down and liquid evaporates. Season with salt and pepper.
2.) Add the eggs to the center of the pan, and stir constantly with a rubber spatula until they begin to set. Fold into the beans. Remove to a bowl.
3.) In a small bowl, combine the cheeses.
4.) Wipe out the skillet then place over medium heat. Add 1 tablespoon butter. Once melted, add a tortilla and sprinkle with ⅓ of the cheese. Let sit for about a minute so the cheese begins to melt.
5.) Add ⅓ of the bean and egg mixture to one half of the tortilla, then fold over to create a half circle. Cook until cheese is melted and outside is golden, flipping until evenly golden. Remove and repeat with remaining tortillas.
6.) Cut into wedges and top with sour cream and sliced green onions before serving.
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