Omelette Quesadilla and Wrap

Once again life became crazy busy, and I was forced to put my blog posts on hold. Long story short - I carried twins for another couple. At 28 weeks, I was admitted into the hospital for Pre-eclampsia with severe features. My only severe feature was high blood pressure, but it was high enough that I had to remain in the hospital until I delivered. You can read more about it here. On top of that, I was also taking a college English course on-line. Life is now getting back to normal after the twins were born and my English course is winding down.

I'm excited to get back in the kitchen. I have some fun ideas I'd like to start doing. Almost a year ago, I received my grandma's old recipes, like old as in - handwritten on recipe cards. I'd like to dedicate a post each month to making something from her collection of recipes. Also, I am continuing to make a baked good once a month for a year as part of my daughter's mission trip fundraiser. I'm hoping to dedicate a post to this as well.

Today I have two delicious and satisfying breakfast ideas. Yeah... my last post was a breakfast item too. So what? I like breakfast, okay? I made these dishes vegetarian, but feel free to add ham, bacon, or sausage or get wild and add them all! Like I've said before, I like making dishes that allow you to get creative - add or subtract any ingredients you want.

Omelette Quesadilla
1 serving

2 eggs
Olive oil
Handful of veggies - I used onions, peppers, mushrooms, and tomatoes
Salt and pepper
Shredded cheddar cheese
2 Soft tortilla shells (large size)

Add a bit of olive oil to a frying pan. Scramble the eggs either with or without the veggies. I chose to saute mine after the eggs were scrambled. Shake some salt and pepper on the eggs as they scramble. Once the eggs are done and the veggies are softened, transfer them to a bowl. Set bowl aside.

Place one soft shell tortilla in the frying pan. Sprinkle on some cheese. Take the eggs and veggies and scatter them over the shell. Sprinkle on some more cheese and top with another soft shell tortilla. Cook over a medium heat for a few minutes or until the bottom shell is a golden brown. It's important that you don't cook it too fast or over a high heat. The cheese won't have time to melt and flipping it will make a mess - trust me on this one. Once cheese it melted and the shell has reached a nice golden brown, flip the quesadilla and cook another few minutes.

Now for the wrap...

Prepare the eggs and veggies the same as above. Place one soft shell tortilla  on a plate. Sprinkle cheese down the middle of the shell - not too close to the edges. Place the eggs and veggies over the cheese and fold the shell. Check out this link to see how to fold the shell. Heat it, seam side down, over a medium-low heat for 5-6 minutes. Flip and heat for another 5-6 minutes.

Friday's Quickie: Creamy Cheesy Chicken Wrap

I pinned this recipe quite a while ago, but like a lot of things I pin I forgot about them. I go in spurts of “gotta pin everything” and don’t back for quite some time to look for fun, new ideas. While scrolling through, I found the following wrap. It’s got cheese, chicken, sour cream and cilantro… what’s not to love right? 

I started out following the recipe closely. It didn’t take long before I went off course and started dashing this and that into the mixture. The original recipe doesn’t call for even one spice (it does call for hot sauce though). To me, it screamed "spice me up"!

This wrap is creamy, cheesy, very filling and simply delicious! It’s also easy and quick to make.

Here we go!

What you need:

1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
1/3 cup chopped mushrooms
2 tablespoons sour cream, light or regular
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1.5lbs chicken breast
2 cups shredded cheddar or fiesta blend cheese
4 large flour tortillas
 

Boil chicken until fully cooked. Pull chicken from heat and shred. In a mixing bowl, add chicken, mayo and sour cream. Chop up cilantro, scallions and mushrooms. Add it to mayo mixture. Add spices and stir together. 

Place one large tortilla on a plate. Sprinkle cheese down the center, avoid getting too close to the edges. Spread chicken mixture down the center over cheese. Fold top and bottom of tortilla up and in toward mixture. 

Fold sides up and over the mixture and the already folded sections (think… burrito).

Hold the folded wrap in your hand and spray both sides with cooking spray. 

Put the skillet over a medium heat, waiting 30 seconds to 1 minute and place the SEAM SIDE DOWN into the skillet (a very important tip… possible big mess if you do it the opposite way). Cook for 3ish minutes and flip. Cook for another 3ish minutes. 

When both sides have reached a golden brown, it’s time to serve. It’s creamy enough you shouldn’t need a dollop of sour cream but a side of shredded lettuce and pico de gallo would be a nice addition.

Enjoy!