Simple Breakfast Quesadillas (Print Version)
Warm tortillas packed with eggs, beans, cheese, and herbs for a fast, hearty start to your day.
# Ingredients:
→ Egg Mixture
01 -
2 large eggs
02 -
Few dashes hot sauce, such as Cholula
03 -
Pinch of kosher salt
04 -
1/3 cup cooked pinto beans or black beans, rinsed and drained
→ Quesadilla Fillings
05 -
2 teaspoons unsalted butter or extra-virgin olive oil
06 -
1 tablespoon green onion, chopped
07 -
1 tablespoon fresh cilantro, finely chopped
08 -
1 tablespoon pickled jalapeño, chopped (optional)
09 -
1 medium whole grain tortilla (8-inch diameter)
10 -
1/2 cup grated sharp cheddar cheese, packed
→ Serving
11 -
Salsa or extra hot sauce, for serving
# Steps:
01 -
In a medium bowl, whisk together the eggs, hot sauce, and salt until well blended. Gently fold in the beans and set aside.
02 -
Melt the butter in a medium skillet over medium heat until bubbling. Pour in the egg and bean mixture and cook, stirring frequently, until eggs are just set, approximately 1 to 3 minutes. Transfer to a bowl to halt further cooking. Stir in the green onion, cilantro, and jalapeño if using.
03 -
Heat a large skillet over medium heat. Warm the tortilla, flipping occasionally, until pliable. Sprinkle half of the cheese evenly over one half of the tortilla. Distribute the scrambled egg mixture on top of the cheese, then sprinkle with the remaining cheese.
04 -
Fold the empty half of the tortilla over the fillings to form a semicircle. Cook until the underside is golden brown and crispy, about 1 to 2 minutes, lowering the heat if the tortilla darkens too quickly. Flip and cook the second side until also golden and crisp.
05 -
Transfer quesadilla to a cutting board and allow to cool for a few minutes to set. Slice into two pieces using a sharp knife. Serve immediately with salsa and additional hot sauce as desired.
# Notes:
01 -
Allow the quesadilla to rest briefly after cooking to help the cheese set for clean slicing.