Our Favorite Breakfast Quesadillas
- PREP 10min
- COOK 10min
- TOTAL 20min
Breakfast quesadillas with soft scrambled eggs, green chiles, melted cheese and herbs. These are quick, taste amazing, and perfect for any time of day!
You Will Need
2 large flour tortillas
1/2 tablespoon butter
4 large eggs
1/8 teaspoon salt, or more to taste
3/4 cup shredded cheese like Monterey Jack, cheddar, or queso de Oaxaca
1 (4oz) can diced green chilies, hot or mild, depending on preference
4 to 5 sprigs fresh cilantro
Spray oil or oil brushed onto pan
Directions
Make Scrambled Eggs
Melt the butter in a medium non-stick pan over medium-low heat.
Crack eggs into a bowl, add a pinch of salt and whisk until well blended. Let sit for 5 to 10 minutes.
When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
Change from making circles to making long sweeps across the pan until you see larger, creamy curds, about 20 seconds. When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking.
Make Quesadillas
Heat a heavy-bottomed skillet over medium heat. Lightly spray the pan or brush it with oil, and then place one tortilla down into the pan.
Spread a quarter of the cheese over the tortilla and then spoon a quarter of the scrambled eggs onto one half. Scatter a tablespoon or so of the diced chilies on top of the eggs, add a couple sprigs of cilantro, and then carefully fold the tortilla in half. Use a spatula to gently press the top down so that it stays folded. Cook until the underside is toasted, about 2 minutes.
Carefully flip the quesadilla and cook until the second side is toasted and the cheese is melted, 1 to 2 minutes. Transfer the quesadilla to a cutting board and cut in half. Repeat with remaining quesadilla. Keep cooked quesadillas warm in a 200°F oven while you finish making the remaining quesadillas.
Adam and Joanne's Tips
- Olive oil: It’s pretty common (and delicious) to cook scrambled eggs in butter, but olive oil works nicely, too. If you want to give it a try, stick to lighter, fruiter olive oils.
- Optional toppings: These are delicious as-is, but for more ways to serve them, try them with a side of pico de gallo, sliced avocado or guacamole, sour cream, or this roasted tomatillo salsa.
- The nutrition facts provided below are estimates.