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Beline Obeid

Tailgate with Annie's quesadillas

Create a quesadilla today and serve it as a tailgate breakfast special. photo by Annie Rouleau-Scheriff.

September 04, 2014
Tailgate season has arrived. Pack it up, drive to the game, unpack, set up, cook and enjoy.

It's a ritual for some. I prefer tailgating in my back yard and watching the big game from the safety of my living room.

I'm focusing on an early game start this week with healthy breakfast quesadillas. Make these flavor packed tortilla sandwiches the night before, wrap in foil and they'll be ready to toss on the grid iron grill.

Healthy Breakfast Tailgate Quesadillas

12 - 6-inch flour tortillas (or corn)

1 cup diced onion

1 cup diced red pepper

1 - 16 oz. carton egg whites

1/4 cup skim milk

1 1/2 cups shredded mozzarella

1/2 cup crumbled feta cheese

1 teaspoon dried parsley (or 1 tablespoon fresh, minced)

1 - 15 oz. can pinto beans. Drained and rinsed

salt and pepper to taste

few pinches of whole cumin seed (optional)

Toss diced onion and pepper with a bit of olive oil.

Heat a medium skillet and cook onion and pepper over medium heat until tender, about 10 minutes, tossing as it cooks. Whisk together egg whites and milk and add to skillet. Cook until eggs are scrambled, scraping sides of skillet as you go.

Remove skillet from heat and stir in pinto beans and cumin. Taste scramble and season with salt and pepper to taste. (Keep in mind cheese will add saltiness.) In a small bowl combine mozzarella and feta cheese with parsley. Lay six tortillas on a flat work surface. Scatter a heaping tablespoon of cheese mixture over each tortilla.

Divide scrambled eggs over tortillas (about a heaping 1/2 cup each), spreading evenly over tortilla. Sprinkle another heaping tablespoon of cheese mixture over scrambled eggs and top with another tortilla.

Carefully wrap each prepared quesadilla in foil, creating six separate packets. Store in refrigerator until ready to grill.

Game morning simply throw those foil packets on a hot grill and cook on each side, for 10 minutes or so, until heated throughout. Serve with sour cream and salsa on the side.

Mozzarella and feta are one of my favorite flavor combinations. Pick any cheese that you like.

These yummy quesadillas are good anywhere you heat and eat them. Freeze extra packets for breakfast down the line.

I'll be demonstrating breakfast quesadillas and other tasty tailgate treats at 6:30 p.m. Tuesday, Sept. 23, at the Grosse Pointe War Memorial. Call the War Memorial for details.

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