Eggadilla Food

CHEESY EGG QUESADILLAS

Steps:

• Preheat oven to 425°. Whisk together first 3 ingredients. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat., Place 2 tortillas on a baking sheet. Spread with beans; top with eggs, salsa, cheese and remaining tortillas. Melt remaining butter; brush over tops., Bake until golden brown and cheese is melted, 10-12 minutes. If desired, serve with sour cream and additional salsa.

EGGADILLA

Steps:

• Heat a nonstick saute pan, big enough to fit tortillas, over medium-low heat. Add oil. Add eggs, breaking yolks. (Add salt and/or pepper to taste.).
• Cook until eggs are set enough to flip, about 2 minutes. Flip; cook until eggs are done, about 2 more minutes. Transfer to a plate and wipe out pan.
• Return pan to heat and increase heat to medium. Place one tortilla in pan. Sprinkle on half the cheese.
• Place cooked eggs over cheese. Top with remaining cheese and tortilla.
• Cook until bottom tortilla is a little brown and cheese starts to melt, about 1 to 2 minutes.
• Flip with a spatula and brown the other side. Remove from pan. Transfer to cutting board to cool one minute. Then slice into wedges.
• Serve with salsa and and diced avocado, if desired.

CHICKEN TANGINE WITH ALMONDS

Steps:

• Melt 4 tablespoons of the butter in a skillet over medium heat. Add the oil, garlic, ginger, saffron and cook briefly until the garlic is golden.
• Slowly add 1/2 C of the water to the sacue in the skillet, then add the chicken pieces. Add water until the chicken is partly covered. Add the coriander and cover the skillet. Reduce heat to low and simmer until the chicken is tender, about 45 minutes. Remove the chicken from the skillet and arrange on a serving dish.
• Increase the heat to high and boil the sauce until reduced by half, stirring often. Pour the sauce over the chicken.
• In a small pan over medium heat, melt the remaining 1 T of butter. Add the almonds and cook until browned, about 3 minutes. Spinkle the browned almonds over the chicken.