Quesadillas and Hashbrowns
From Kathleen’s Art Cafe, Dallas
Quesadillas
1 1/2–2 pounds chorizo
6 tablespoons chopped tomato
6 teaspoons chopped scallions
12 eggs (2 per person), beaten
6 8-inch flour tortillas
3 cups grated cheddar cheese
4 tablespoons olive oil
Cook chorizo in skillet over medium heat. Drain fat, add tomato and scallions, and scramble in eggs. Place egg mixture in tortillas, sprinkle with cheese, fold in half, and sauté in oil until golden brown. Cut in wedges.
Robert’s Hashbrowns
6 new potatoes
3 tablespoons olive oil
4 tablespoons chopped tomato
2 tablespoons chopped scallions
Salt and pepper to taste
Cut potatoes in eighths. Parboil, drain, and chill. Then sauté in oil, add tomato and scallions, and season. Serves 6.
