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Breakfast Taquitos with Apple and Pear Salsa, A Guest Post by The Ardent Epicure

by Spicie Foodie on July 25, 2012

Today I have another very special guest, my dear friend Alisha from The Ardent Epicure. It is always such an honor having her here. She has been a great friend, one always ready to help out and support me in anyway. Like the previous friends who help celebrate my 3 year anniversary, she too is someone who’s friendship I cherish. Her blog of course is one of my favorites because of her gorgeous and fantabulous recipes. Please help me give Alisha a very warm welcome, and afterwards make sure to stop by The Adent Epicure.

Breakfast Taquitos with Apple and Pear Salsa, The Ardent Epicure guest post on Spicie Foodie

Hello everybody, my name is Alisha (aka Magic of Spice), and I am the co-author of The Adent Epicure. My site is primarily vegetarian and typically loaded with local fresh and organic ingredients, with a few specialty finds thrown in.

Breakfast Taquitos with Apple and Pear Salsa, The Ardent Epicure guest post on Spicie Foodie

I am so happy to be here sharing in the celebration for my dear and amazingly talented friend Nancy. I first met Nancy through a food community Foodbuzz very early on in my blogging days, and we have remained friends ever since that first connection.

To help celebrate I have prepared a breakfast or brunch dish with a very special salsa. The salsa is pear and apple based, with just a couple of possibly surprising additions. I mean who doesn’t like to start off their day with a little espresso, cocoa and fruit? :)

Breakfast Taquitos with Apple and Pear Salsa, The Ardent Epicure guest post on Spicie Foodie

The addition of espresso and coaco, with just a hint of raw sugar, really perked this salsa up. In fact I did make a more traditional salsa as well with some lovely orange and yellow vine tomatoes, but everybody just kept digging into the fruit version. I will just be doing the fruit version here today, but any salsa would complements these little guys well…

Breakfast Taquitos with Apple and Pear Salsa, The Ardent Epicure guest post on Spicie Foodie

Breakfast Taquitos with Apple and Pear Salsa, The Ardent Epicure guest post on Spicie Foodie

For the taquitos I kept it simple with fresh scrambled eggs, black beans, a few lovely mushrooms and a bit of Queso Fresco. But you can stuff them with any of your favorite breakfast goodies…

Breakfast Taquitos with Apple and Pear Salsa, The Ardent Epicure guest post on Spicie Foodie

Breakfast Taquitos with Apple and Pear Salsa, The Ardent Epicure guest post on Spicie Foodie

For the tortillas I used a combination flour and corn, but any will do. And the black beans I used were leftover from some burritos I made the day before, so you can use canned of fresh, whatever your preference.

Breakfast Taquitos with Apple and Pear Salsa, The Ardent Epicure guest post on Spicie Foodie

Breakfast Taquitos with Apple and Pear Salsa, The Ardent Epicure guest post on Spicie Foodie

What you will need:
For the breakfast salsa
2 ripe pears, diced
2 apples, diced
½ bunch cilantro, chopped
1 habanero, finely chopped (seeded and deveined for less heat)
2 limes, juiced
½ lemon, juiced
1-2 teaspoons grapeseed oil
2 tablespoons prepared and chilled espresso
1 teaspoon raw sugar, ground
1-2 teaspoons cocoa nibs, ground

For the taquitos
12 small tortillas
Oil for frying
12-15 ounces black beans, prepared
3-4 ounces mushrooms, chopped
8-10 ounces Queso Fresco
6 extra-large eggs, lightly whisked
A few splashed of cream
1-2 pats of butter
2 tablespoons fresh herbs, finely chopped
¼ teaspoon pepper, ground
¼ teaspoon sea salt, ground

Breakfast Taquitos with Apple and Pear Salsa, The Ardent Epicure guest post on Spicie Foodie

Breakfast Taquitos with Apple and Pear Salsa, The Ardent Epicure guest post on Spicie Foodie

Let’s get cooking:

For the breakfast salsa
Place diced pears, apples, habanero and cilantro into a large mixing bowl. Add lime juice, lemon juice, oil and chilled espresso, tossing to incorporate. Now season with ground cocoa nibs and ground raw sugar.

Allow the salsa to sit a room temperature for at least 20 minutes, tossing occasional. Note* if the salsa needs more liquid by this point, add a bit more espresso or juice. You can serve this at room temperature or chilled.

For the taquitos
Place eggs into a mixing bowl adding a splash or two of cream, whisk until incorporated. Add mushrooms, herbs, salt and pepper. Scramble your eggs until they are just underdone to your taste.

Layer each tortilla with warmed, slightly mashed beans. Then add scrambled eggs and cheese roll into tight tubes, and place ½ of a toothpick to hold them together.
Add oil to a hot pan and immediately add taquitos, frying for a few minutes on each side until golden. Drain on paper towels and serve with salsa.

Breakfast Taquitos with Apple and Pear Salsa, The Ardent Epicure guest post on Spicie Foodie
Enjoy~
 

Thank you so much Alisha, you are a wonderful friend and a super talented chef.

 

Recipe and photography by Alisha and The Ardent Epicure.com 
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in Fruits,Guest Posts,Mexican

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