Description
Simple Breakfast Quesadillas are a quick and delicious way to start your day, stuffed with protein-rich scrambled eggs, beans, fresh herbs, and melted sharp cheddar cheese in a warm whole grain tortilla. Perfect for breakfast, brunch, or even a satisfying dinner.
Ingredients
Scale
Egg Mixture
- 2 eggs
- Hot sauce, like Cholula, to taste
- Pinch of salt
- ⅓ cup cooked pinto beans or black beans, rinsed and drained
Quesadilla Filling
- 2 teaspoons butter or extra-virgin olive oil
- 1 tablespoon chopped green onion
- 1 tablespoon finely chopped cilantro
- 1 tablespoon chopped pickled jalapeño (optional)
- ½ cup (packed) grated sharp cheddar cheese
Wrap
- 1 medium (8″) whole grain tortilla
For Serving
- Salsa or additional hot sauce, as desired
Instructions
- Prepare the eggs: In a bowl, whisk together the eggs, hot sauce, and salt until well blended. Stir in the rinsed and drained beans and set the mixture aside.
- Cook the eggs: Melt the butter in a medium-sized skillet over medium heat until bubbling. Pour in the egg and bean mixture and cook, stirring frequently, until the eggs are just set, about 1 to 3 minutes. Transfer the cooked eggs to a separate bowl to stop further cooking. Then stir in the chopped green onion, cilantro, and pickled jalapeño if using.
- Warm the tortilla: In a large skillet over medium heat, warm the whole grain tortilla, flipping occasionally until evenly heated.
- Assemble the quesadilla: Once the skillet and tortilla are warm, sprinkle half of the grated cheddar cheese over one half of the tortilla. Top the cheese with the scrambled egg and bean mixture, then sprinkle the remaining cheese on top of the eggs.
- Cook the quesadilla: Fold the empty half of the tortilla over the toppings to form a half-moon shape. Cook for about 1 to 2 minutes until the bottom is golden and crispy, adjusting heat as needed to prevent burning. Carefully flip the quesadilla and cook the other side until equally golden and crisp.
- Serve: Remove the quesadilla from the heat and transfer to a cutting board. Let it cool for a few minutes so it can set properly. Slice into 2 pieces with a sharp knife. Serve immediately with your favorite salsa or additional hot sauce.
Notes
- This recipe yields one folded quesadilla but can be easily multiplied to serve more.
- You can cook two quesadillas at once if you have a larger skillet.
- Try swapping cheddar for other cheeses like Monterey Jack or pepper jack for variation.
- Optional jalapeño adds a nice kick but can be omitted for a milder flavor.
- Use whole grain tortillas for added fiber and nutrients.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 660
- Sugar: 1.2 g
- Sodium: 1225 mg
- Fat: 39.2 g
- Saturated Fat: 18.6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.6 g
- Carbohydrates: 42.9 g
- Fiber: 3.2 g
- Protein: 33.7 g
- Cholesterol: 449 mg
