Easy Breakfast or Dinner: Quesdillas Huevos Rancheros

I cut this quick little recipe out of a magazine almost 7 years ago and it has become one of our favorite breakfasts. And if you're rolling your eyes at another Mexican breakfast, you are once again going to miss out on a good meal. We are obsessed with Mexican=type things in this house... Bookmark this recipe to use next year when you are left scratching your head and wondering what to do with leftover hard boiled eggs after Easter has passed.

This dish makes me think of what healthier fast food could be (well, if you omit the pimento cheese especially)....but still cheesy, quick, easy (well not as easy as going through the drive through....but easy when you consider how few ingredients it has and simple preparation), and amenable to all ages. A fun meal for a real family. 

If you have hard boiled eggs already waiting in your fridge, you can make this lightening fast. I would even serve these quesadillas huevos rancheros for dinner with a Mexican salad of lettuce, corn, beans, tomatoes, olives, cilantro, avocado and jicama (optional). Vegetarians, rejoice!

QUESADILLAS HUEVOS RANCHEROS

Adapted from Real Simple magazine

Serves 4

• 4 (6-inch) corn tortillas (we've done it with flour tortillas too)
• 1/2 cup grated Monterey Jack cheese (or a Mexican cheese blend) + a couple Tbsp. pimento cheese (truly optional, but oh so good!)
• 3 hard-boiled eggs
• 1/4-1/3 cup salsa
• Guacamole OR diced avocados & light sour cream (optional)

Make the hard-boiled eggs.

Lay the com tortillas on a cookie sheet. Place in a 325º F oven for 10 minutes.

Remove from oven and top 2 of the tortillas with the Monterey Jack cheese and the sliced hard-cooked eggs. This is what they will look like:

Top with the other tortillas.

Bake until the cheese melts, about 5 minutes. Cut into wedges and decorate with spoonfuls of salsa.

Serve with hashed browns and fruit salad for a more complete meal :)