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:

1 tablespoon finely chopped cilantro

1/3 cup cooked pinto beans or black beans, rinsed and drained

2 eggs

1 tablespoon chopped green onion

Hot sauce, like Cholula

Salsa or additional hot sauce, for serving

1 tablespoon chopped pickled jalapeño (optional)

2 teaspoons butter or extra-virgin olive oil

Pinch of salt

½ cup (packed) grated sharp cheddar cheese

1 medium (8″) whole grain tortilla

Equipment:

whisk

bowl

frying pan

cutting board

knife

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:

Quickview
639k Calories
34g Protein
38g Total Fat
38g Carbs
14% Health Score
Limit These
Calories
639k
32%

Fat
38g
59%

  Saturated Fat
16g
106%

Carbohydrates
38g
13%

  Sugar
3g
4%

Cholesterol
386mg
129%

Sodium
808mg
35%

Get Enough Of These
Protein
34g
69%

Calcium
560mg
56%

Phosphorus
550mg
55%

Selenium
35µg
51%

Vitamin B2
0.66mg
39%

Folate
145µg
36%

Fiber
8g
35%

Vitamin A
1293IU
26%

Iron
4mg
25%

Zinc
3mg
24%

Vitamin C
19mg
23%

Vitamin K
23µg
22%

Vitamin B12
1µg
21%

Vitamin E
2mg
19%

Vitamin B5
1mg
18%

Magnesium
70mg
18%

Manganese
0.31mg
16%

Vitamin B6
0.3mg
15%

Vitamin D
2µg
14%

Vitamin B1
0.2mg
13%

Potassium
436mg
12%

Copper
0.21mg
11%

Vitamin B3
0.63mg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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