Simple Breakfast Quesadillas

The recipe Simple Breakfast Quesadillas could satisfy your Mexican craving in roughly 25 minutes. This recipe makes 1 servings with 639 calories, 35g of protein, and 39g of fat each. For $1.64 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It works well as a morn meal. This recipe from Cookie and Kate requires cilantro, cooked black beans, jalapeno, and olive oil. 198 people have made this recipe and would make it again. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 75%, this dish is good. Try Breakfast Quesadillas, Breakfast Quesadillas, and Breakfast Quesadillas for similar recipes.

Servings: 1

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions To prepare the eggs: In a bowl, whisk the eggs with the hot sauce and salt until they are well blended. Add the beans and set aside. To cook the eggs: Melt the butter in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat until its bubbling. Pour in the egg mixture and cook, stirring often, until the eggs are just set, about 1 to 3 minutes. Transfer the mixture to a bowl to pause the cooking process (the eggs will finish cooking in the quesadilla). Stir in the green onion, cilantro and jalapeo. To cook the quesadilla: In a separate, large skillet, warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one-half of the cheese over one-half of the tortilla. Top the cheese with scrambled eggs, then top the scrambled eggs with the remaining cheese. Press the empty tortilla halve over the toppings. Let the quesadilla cook until golden and crispy on the bottom (dont stop cooking too soon!), about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Flip it and cook until the second side is golden and crispy. Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a few minutes to give it time to set, then slice each quesadilla into 2 slices with a very sharp knife. Serve immediately, with your favorite salsa and/or hot sauce on the side.

 

Step by step:

1. To prepare the eggs: In a bowl, whisk the eggs with the hot sauce and salt until they are well blended.

2. Add the beans and set aside.

3. To cook the eggs: Melt the butter in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat until its bubbling.

4. Pour in the egg mixture and cook, stirring often, until the eggs are just set, about 1 to 3 minutes.

5. Transfer the mixture to a bowl to pause the cooking process (the eggs will finish cooking in the quesadilla). Stir in the green onion, cilantro and jalapeo.

6. To cook the quesadilla: In a separate, large skillet, warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one-half of the cheese over one-half of the tortilla. Top the cheese with scrambled eggs, then top the scrambled eggs with the remaining cheese.

7. Press the empty tortilla halve over the toppings.

8. Let the quesadilla cook until golden and crispy on the bottom (dont stop cooking too soon!), about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Flip it and cook until the second side is golden and crispy.

9. Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board.

10. Let it cool for a few minutes to give it time to set, then slice each quesadilla into 2 slices with a very sharp knife.

11. Serve immediately, with your favorite salsa and/or hot sauce on the side.

Nutrition Information:

covered percent of daily need