“I wonder what would happen if I took tortillas, and dipped them in egg and then fried them? That would kinda be like a French toast corn tortilla crepe-y kinda thing, wouldn’t it?” And I didn’t really have any idea how this would work. But who knows anything these days, right?
Everything happened without a plan. I picked some stuff out of the refrigerator and went to work, making decisions as things unfolded. (If I can’t make a thing out of what I can buy in the supermarket, it doesn’t get made. Stuff is expensive enough as it is without ordering lemongrass and asefoetida and sh*t on line.)
Walk with me. This was fun. And more than the sum of its parts. There are more photos than usual; I tried two different methods. They are similar, but one tasted better.
Sometimes people think that these are huge breakfasts. They aren’t. Two eggs, two thin bacon, some pickled peppers, a quarter cup of shredded cheese, a couple tortillas, some salsas. Some cilantro for color. It’s less than a standard diner breakfast, which would have potatoes and sometimes pancakes.
These were on closeout, the jar was 50¢. They taste exactly like pepperoncinis, but meatier.
Process for the first one was pretty straightforward. Like French toast: into the egg,
Flip. This used a lot less egg than I thought it would, and I didn’t think it was going to use much!
I topped it with the peppers, bacon, and cheese, but it didn’t look like much was going to happen here that was interesting…
So I rolled it up like a crepe. That felt like the right thing to do.
For the next one, I tried something different. This technique is called fricoing. You melt the cheese…
Then put the (in this case egg coated) tortilla on top. The cheese melts, and the bottom of it “fricos”, or fries a little.
press down a little on the tortilla, and swirl it around a little, and the cheese releases…
And flip (you can do this with your fingers), and you get the frico on top!
Then roll it up like a crepe.
CONTINUED….
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