Breakfast quesadillas

1. 1

   First make the salsas. For the tomato salsa, put the tomatoes in a bowl. Mix in the onion and jalapeños. Add the honey, lime juice, cayenne pepper, salt and pepper and mix well. Add the coriander and set aside for 30 minutes.

2. 2

   Make the mango salsa in the same way, in a separate bowl.

3. 3

   Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a large baking sheet.

4. 4

   Heat a frying pan over a high heat and add a knob of butter. Cook the bacon for a few minutes until crisp. Remove from the heat and leave to cool a little.

5. 5

   Whisk the eggs together with salt and pepper and a splash of milk. Melt a large knob of butter in a non-stick saucepan. Add the eggs and cook over a low heat, stirring until the eggs are softly scrambled. Remove from the heat.

6. 6

   To assemble, melt a little more butter. Lay the tortillas on a board and lightly brush with the melted butter. Place a quarter of the bacon on one half of each tortilla. Top with the scrambled egg, and a couple of tablespoons of tomato salsa. Sprinkle on some chopped red onion, grated cheese and a little chopped coriander; don’t overfill.

7. 7

   Fold over the tortilla to make a semicircle shape, brush the top with more melted butter and sprinkle over a pinch of cayenne pepper. Cut each tortilla in half and carefully place on the baking sheet.

8. 8

   Bake for 10 minutes. Leave to cool slightly and serve with the mango salsa, soured cream, guacamole, refried beans and any remaining tomato salsa.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.