Rajas de Jalapeño

This is perhaps my most common breakfast, which I have with my morning tea. It contains only three ingredients: (1) Good quality flour tortillas; (2) Monterey Jack cheese; and (3) Pickled jalapeño peppers.

If you can’t tolerate chile peppers, I suppose you could try something mild like Ortega chiles, but I can’t imagine that would taste good. I use either canned Mexican rajas de jalapeño, which may also include pickled carrots, onion, and even pieces of cauliflower or else any pickled jalapeños.

For the cheese, I always prefer Monterey Jack. A particularly good brand on the West Coast comes from Joseph Farms and is available at Ralphs supermarkets (owned by Kroger).

Of primary importance are the flour tortillas. My brand of choice is El Comal or La Banderita. Avoid cheap flour torts that tear easily along the edges or that taste like cardboard. Unfortunately, most of the popular supermarket brands fall into this category.

To prepare the quesadillas, I preheat the oven to 350° Fahrenheit ( 175° Celsius). I take a quarter cup of jalapeños and chop them up fine. Then with a cheese slicer, I cut four slices of Monterey Jack cheese. I take two flour tortillas and on the upper half of each place two slices of cheese and half the chopped jalapeños, Then I fold the torts in two, being careful that they not tear in the process. (This is one way of learning whether you’ve bought the right flour tortillas.) Place them in the oven and cook them until the edges of the tortillas begin to turn dark brown.

It is very likely that some of the cheese will drip, so I always place a sheet of foil underneath.

The result is a bit spicy, but a very pleasant way to start your day.