|
1/2 |
lb.
Isernio’s Chorizo, removed from casings |
|
4 |
cups
tomato salsa – homemade or purchased |
|
2 |
Tb.
chipotles in adobo sauce, chopped |
|
1/4 |
cup
vegetable oil, divided |
| 1 |
15 oz. can black beans,
drained and rinsed |
| 2 |
cups shredded cheddar
or Mexican blend cheese |
| 1/4 |
cup chopped fresh cilantro |
 Sauté
Chorizo in a skillet until done and set aside. |
|
While
the Chorizo cooks, simmer salsa and chipotles in a
large sauté pan over medium heat. With a large
spoon, make 8 wells in the salsa and gently drop one
egg into each well, so the whites are contained. Cover
the pan and poach eggs 7 to 10 minutes. |
|
Heat
1 Tb. vegetable oil in another skillet over medium
heat. Add a tortilla to the pan, then top with ½
cup beans and ½ cup cheese, then cover with
a second tortilla. Brown on one side for 1-2 minutes,
then turn over and cook another 1-2 minutes, or until
cheese melts. Remove from pan and keep warm. Repeat
with remaining oil, tortillas, beans and cheese. Cut
each quesadilla into 4 wedges. |
|
To
serve, arrange 4 quesadilla wedges on each plate.
Top with 2 poached eggs, salsa, and Chorizo. Then
sprinkle with cilantro. |
