Jun 25: Quesadilla with Fried Egg; Pulled Pork, Civeché Onion, Rice and Esquites


What is Sunday brunch without eggs? Put them on a ‘quesadilla’ and they’re especially good. Today we used quesadilla cheese, but it didn’t seem to make much difference to the taste.

  • One flatbread (half of two) costs 50c a serve
  • Half a can of refried beans, shared across two halves: 26c
  • A generous splash of spicy sauce is 15c per serve
  • Quesadilla cheese is $2.69 for 8oz and we used 2oz, split between two is 34c per serve
  • Two eggs each adds $1.00 per serve.

Lunch today was satisfying for $2.25 per serve


Our meat box once again had a Boston Butt included so pulled pork it is! Paired with Esquites (Mexican corn salad) and white rice to absorb the run-off from the pork. Yum.

The boston but is heavily marbled with fat, which becomes an unctuous sauce with the other ingredients.
  • At $20.32 for just over 2 lbs it makes at least six good serves, or $3.37 per serve
  • Onion and garlic for the pork adds 25c per serve
  • Chicken stock adds 14c per serve
  • White rice adds 35c per serve
  • For the corn we used Trader Joes Fire Roasted frozen corn to get grill flavor, which cost $2.49 for a pound, and we used half a packet for three serves, or 42c per serve
  • Cotija cheese is probably the most important ingredient in the esquites and fortunately this time we found some at our local Ralph’s supermarket for $3.99 for 8oz, and we used about 1/4 or 33c per serve.
  • 1 lb of limes we $1.29 and we used 1/6 or 5c per serve
  • Add 30c for seasoning and oil
  • Add 30c for the pickled onion.

Dinner tonight was excellent for $5.16. The esquites were definitely better with cotija and perfect with the pulled pork and rice.

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