40th in Texas and Breakfast Quesadillas!
2025 marked Shan’s and my 40th birthdays, and neither of us was keen on a big birthday bash. Instead, we both had the urge to celebrate our milestone by packing up the family and taking an RV across America!
Our first stop was Texas. They say everything is bigger in Texas, and they ain’t wrong about it. The flavours are big, the portions are big (no surprises there), the beers and Margaritas are bigger, and the RVs are monstrous!
Our road trip kicked off in Dallas, then Austin, San Antonio, and Houston for the 4th of July!
We loaded up on the best Tex-Mex and Texan BBQ flavours, sampling produce at farmers’ markets, and finding ourselves lost in Mexican supermarkets. The Mexican influence was a strong inspiration for my Texan breakfast menu. We ate our weight’s worth in tacos – we had them for breakfast, lunch, and dinner. I was tempted to make a breakfast taco for my menu, but instead I created a taco-inspired breakfast quesadilla. A quesadilla is a loaded toasted tortilla served in triangular slices. I have loaded my breakfast ones with salsa, cheese, beef taco mix, and a fried egg with a side of guacamole and lime cream. Here is my recipe.
Breakfast Quesadillas:
Serves 4
4 Tortillas
Jar of salsa
1 cup of cheddar cheese
500 g lean mince
Handmade taco mix: 1 tbsp of paprika, 1 tbsp of coriander, and 1 tbsp of cumin
1/2 an onion diced
4 eggs
1 avacoda
3/4 of Greek yogurt or sour cream
1/2 a lime
Olive oil
Optional: coriander
Step 1
Mash up an avocado, season to taste.
Step 2
Mix Greek yogurt or sour cream with the juice of half a lime.
Step 3
In a mid to high-heat oil pan, add diced onion and cook until softened. Add dried herbs, and heat until fragrant, and then stir through the beef mince until the beef has browned.
Step 4
Fry the eggs to your liking; sunny side up or down.
Step 3
Heat a sandwich press, lay a tortilla with half on the base and the other resting on the top of the press. Spoon a generous layer of salsa on the bottom half of the tortilla. Sprinkle cheese on top of the salsa, followed by 1/4 of the taco mince and 1 fried egg. Toast the tortilla until crispy and golden.
Step 4
Cut up the quesadilla into quarters and serve with the guac, lime cream, and coriander if desired.
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