Another Mexican influenced brunch for the weekend. Quick to put together in the morning if you make the red hot sauce and refried bean in advance. Tinned refried beans are so expensive. So I make my own, of course it's not authentic because it does not contain epazote, a Mexican herb which is difficult to get hold of in the UK.
Makes 4 large tortillas
For the red hot sauce
400g can tomatoes, chopped
2 garlic cloves, crushed
A few slices of picked jalapeno chillies
1 tablespoon jalapeno chilli juice from a jar
1 teaspoon of red chilli powder
Salt to taste
Place the sauce ingredients in a small pot and bring to the boil. Simmer very gently till reduced and thick. Allow to cool.
For the cheats refried beans
1 tablespoon of sunflower or vegetable oil
1 onion, finely diced
1 garlic clove
1 tin of pinto beans, drained and rinsed
salt to taste
Over medium heat the oil in a non stick pan, then add onion and garlic, stirring frequently until soft and browned, then add the rinsed beans, stir till heated through. Then using a fork or a potato masher, mash the beans as they warm through, add salt and mash further until the beans are smooth. Take off the heat. The beans should not be dry.
For each quesadilla, you will need
1 flour tortilla (wrap)
2 tablespoons of sour cream or cream cheese
1 spring onion, finely chopped
A little olive oil for frying the egg
Place the sauce ingredients in a small pot and bring to the boil. Simmer very gently till reduced and thick.
Preheat the oven to Gas mark 6.
Spread the beans on one half of the tortilla, then spread over either sour cream or cream cheese. Sprinkle with spring onions and fold over. Brush gently with olive oil and place on lightly oiled baking sheet. Repeat with the remaining tortillas. Bake in preheated oven for 10 minutes first, then flip over and bake for a further 5 minutes until golden brown and warmed through.
Meanwhile heat a little olive oil in a frying pan and fry eggs until cooked to your liking. I like them over easy.
Serve the quesadillas with a fried egg and a little red hot sauce spooned over or in a dish on the side.