Food Lust People Love

Sunday, March 29, 2026

Bacon and Egg Breakfast Quesadillas

One of my favorite easy meals, these bacon and egg breakfast quesadillas are spicy, rich and cheesy, the perfect combination in my book. Great also for lunch or dinner!

Growing up in Texas, tortillas are a common kitchen staple. I almost always have some in the freezer or refrigerator, ready for quick meals. And, failing that, I have masa harina in the pantry so if I’m really hard up and not time-pressed, I can make some!

There is no quicker snack or meal than simple cheese quesadillas. Two ingredients: cheese and tortillas. Even a child can make them and mine sure did! Add in a protein or some vegetables and now you’ve got something not only tasty but nutritious.

Bacon and Egg Breakfast Quesadillas

I’m calling these breakfast quesadillas because, you know, bacon and eggs, but truly, they are a favorite for snack, lunch and dinner as well. I like to serve them with sliced avocado or salsa for topping.

Ingredients for each quesadilla

1 oz or 28g sharp cheddar

1 spring onion

1 bird’s eye chili pepper, optional but highly recommended

Fine sea salt

Freshly ground black pepper

1 large egg

2 fresh tortillas (I used mitad y mitad, half flour/ half corn.)

1 oz or 28g bacon crumbles

Optional for serving – sliced avocado

Method

Slice the spring onion finely and mince the chili pepper, if using.

Grate the cheddar cheese.

To a small bowl, add the egg, spring onion and chili pepper. Season with a pinch of fine sea salt and a few good grinds of black pepper.

Whisk with a fork to combine.

In a small nonstick skillet over a medium heat, toast the tortillas on both sides and set them aside.

Add the bacon crumbles to the pan and cook until they are crispy.

Pour in the egg mixture and cook just until the bottom is set and the top is still runny.

Place one toasted tortilla on top of the egg and press down very gently.

Cook for a few more minutes until the egg is set enough so you can turn it over easily without making a mess.

Sprinkle the cheddar on the egg evenly.

Top with the second tortilla.

Cook until the cheddar starts to melt and stick to the tortilla. Again, if you turn too soon, you’ll lose some cheese and no one wants that. Cheese sticking well? Flip the quesadilla.

Cook for a couple of more minutes or until the cheese is completely melted and the quesadilla is hot through.

You can keep the finished quesadillas warm in a low oven, wrapped in foil, until you are ready to serve if you are making multiples or serve immediately if you are not.

Cut the quesadilla into wedges with a sharp knife or pizza cutter.

Serve hot!

Enjoy!

It’s Sunday FunDay and today we are featuring the humble tortilla. Many thanks to our host, Karen from Karen’s Kitchen Stories. Check out the links below.

Bacon and Egg Breakfast Quesadillas by Food Lust People Love
Baked Vegetable Chimichanga by Mayuri's Jikoni
Easy Enchiladas by A Day in the Life on the Farm
Crock Pot Quesabirria by Amy's Cooking Adventures
Gluten Free Sweet Potato Tortillas by Sid's Sea Palm Cooking
Green Chile Chicken Enchilada Bake by Karen's Kitchen Stories
Shrimp Tacos with Coleslaw by Making Miracles
Vegan Samosadillas by Sneha's Recipe

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Sunday, March 22, 2026

Spicy Samurai Fries

Spicy Samurai Fries are crispy thin cut fries, topped with samurai sauce, spring onions and crunchy fried shallots. They are a hugely popular street food in Belgium.

Samurai sauce is a spicy, creamy mixture of mayonnaise and sambal oelek and, often, ketchup. Known for its spiciness and rich flavor, it is a staple in Belgian friteries aka fry shops.

According to Google, “Samurai sauce is called that because its intense spiciness is meant to "sting" like a samurai's sword. Popularized in Belgium in the early 2000s, the name reflects a "warrior-like" heat rather than a Japanese origin.”

Do you have to use Kewpie mayonnaise? I don’t know, but a lot of the recipes I found online and by consulting the Reddit brain trust did mention it by name. Since sambal oelek isn’t Japanese, perhaps Kewpie is a cultural nod after the fact, to samurai warriors being Japanese.

If you want the authentic Kewpie, buy the one in the bottle in the plastic bag. It’s actually labeled Made in Japan. The one without the bag is a different and, in my opinion, an inferior recipe, made elsewhere.

Spicy Samurai Fries

You can adjust the spiciness of the samurai sauce by adding more mayo and/or using less sambal. Some recipes also called for ketchup so if you reduce the sambal and want more color, that’s a legitimate addition. I also added ground cayenne because despite chili peppers being the first two ingredients, my sambal wasn’t very spicy.

Ingredients

½ cup or 110g Kewpie mayonnaise

2 tablespoons sambal oelek

¼ teaspoon cayenne - optional

2 spring onions, green part only

2 tablespoons fried shallots – mine were store-bought

1 lb or 450g frozen shoestring fries

Method

In a small bowl, mix the mayonnaise and the sambal together until well combined.

Add in the cayenne if using and stir well.

Cover with cling film and refrigerate until ready to serve.

Slice the green part of the spring onions thinly, on the diagonal.

Cook your fries according to package instructions.

Once the fries are nice and crispy, tip them onto a plate with paper towel to blot any oil that might have cooked off of them.

Put them on a serving dish and drizzle some of the samurai sauce over the fries. I prefer not to put too much so that the fries stay as crispy as possible.

Sprinkle on the spring onion slices and the crispy fried shallots.

Serve immediately with the rest of the samurai sauce alongside for dipping.

Enjoy!

It’s Sunday FunDay and today we are sharing recipes for or with fries or their British counterpart, chips. Many thanks to our host, Mayuri of Mayuri’s Jikoni. Check out the links below.

Cheesy Bacon Ranch Loaded French Fries from Making Miracles
Corned Beef Poutine from Amy's Cooking Adventures
Keto Rutabaga French Fries from Sneha's Recipe
Leftover French Fry Hash from A Messy Kitchen
Masala Chip Butty from Mayuri's Jikoni
Lomo Saltado from Karen's Kitchen Stories
Spicy Samurai Fries from Food Lust People Love

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Wednesday, March 18, 2026

Lamb Feta Mint Patties

These lamb feta mint patties are fabulous on their own, in a toasted bun or stacked with grilled eggplant, lettuce and tomato for a sandwich with a twist.

Food Lust People Love: These lamb feta and mint patties are fabulous on their own, in a toasted bun or stacked with grilled eggplant for a sandwich with a twist.

Half of the year we live in the Channel Islands where ground lamb is readily available. It’s still not cheap but then again neither is beef so sometimes we like a change. Depending on your source, lamb is usually very flavorful and juicy with a higher fat content than beef.

Although I do make a shepherd’s pie on occasion, I tend to make patties out of lamb mince, as it’s called in the UK, because then you do really get to taste the lamb. In a shepherd’s pie, there’s so much else going on as well. In this case, the addition of feta adds moisture and salt but the lamb still shines through.

Lamb Feta Mint Patties

This recipe is adapted from one on the delicious. magazine Australia website. They made meatballs to add to a tomato salad but I couldn't stop thinking about patties. It was a good decision!

Ingredients

2 lbs or 900g minced lamb

7oz or 200g Greek feta, crumbled

1/2 cup or 35g fresh breadcrumbs

several sprigs fresh mint

2 garlic cloves, crushed then minced

1 teaspoon fine sea salt

1/2 teaspoon allspice

Freshly ground black pepper

Drizzle olive oil for frying in a non-stick pan

Method

Pick the leaves off of the mint stems and mince them. Discard the stems.

Combine the lamb, feta, bread crumbs, mint leaves, garlic, salt and allspice with a few generous grinds of black pepper in a bowl.

Divide into 6 portions and form patties. Place on a tray, cover and chill for 20-30 minutes to firm up. (Looks like five but there are indeed six! The front one is a double.)

Heat a drizzle of oil in a non-stick frying pan over medium heat. Add the patties and fry, turning often, for 7-8 minutes or until browned and cooked through.

As you can see, I served these with some pan-fried slices of eggplant, sliced tomato and lettuce in a stack but you could easily tuck a patty in pita bread or a bun. Condiment of your choice but I can highly recommend a little mayo with chives.

Enjoy!

Welcome to the 6th edition of Alphabet Challenge 2026, brought to you by the letter F. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the F recipes below.