|nutritional information (per serving)|
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|Servings: 1 to 2|
|amount per serving|
|% Daily Value*|
|Saturated fat 15 g||75%|
|dietary fiber 6g||23%|
|total sugar 1g|
|Vitamin C 0 mg||0%|
|Calcium 399 mg||31%|
|iron 8 mg||46%|
|Potassium 441 mg||9%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Breakfast is without a doubt my favorite meal of the day. I like to eat. I like to cook. And I can't think of a better way to start the day than letting that creative side run wild and making savory quesadilla breakfast tacos. They're a little bit taco, a little bit quesadilla, and totally filling.
You take the quesadilla a step further by topping it with your choice of scrambled eggs and toppings. My favorite garnishes are a sprinkling of cheese, a dollop of Greek yogurt, tangy hot sauce, light cilantro, zesty lime, and tangy tajín. I crave balance in my meals and am obsessed with the hot and cold moments this dish provides.
For those of you who are less inclined to make breakfast because of the millions and one responsibility you have before stepping into your remote workplace or walking out the door on your commute, I promise this recipe will still work is feasible. It only takes you 15 minutes from start to finish.
Which cheese is best for quesadillas?
There are a variety of cheeses that pair well with this recipe — Queso Oaxaca, Queso Chihuahua, Queso Asadero, Cheddar, Pepper Jack, and Monterey Jack are some of my favorites. Cheddar and Queso Oaxaca are staples in my kitchen because these two cheeses are the easiest for me to find in grocery stores. The feature to keep in mind when choosing a cheese that is right for you is that the cheese should melt easily to create the perfect quesadilla.
Which tortilla is best for quesadillas?
The next component to consider when preparing quesadillas is the type of tortilla. While both corn tortillas and flour tortillas can make delicious tacos, flour tortillas work best for making quesadillas. Flour tortillas are more pliable, which is perfect if you're making a container that you'll then fold into a taco. Unfortunately, corn tortillas crack and leave a bigger mess than a quesadilla-style taco.
Tips for making quesadilla breakfast tacos
- There are two important rules to follow for super fluffy scrambled eggs: 1.) Beat them in a blender or Nutribullet, which mixes the eggs well and beats in air. 2.) Constantly stir your eggs in your nonstick pan. I mean it. Don't let her sit for a second. Once you pour the egg mixture into your heated nonstick skillet, stir continuously until a scrambled egg forms. This creates a wonderfully cloudy scrambled egg.
- For an even crispier quesadilla, lightly brush the pan with oil before placing the tortilla in the pan. Lift the tortilla with a spatula and brush with a little more oil before flipping the quesadilla to cook the second side.
- To get cheese crispies on the edge of the quesadilla (aka the best part), let some of the cheese fall just above the tortilla as you sprinkle it on top. The cheese will brown and crisp on direct contact with the pan.
“The breakfast quesadilla was filling and delicious, with warm, crunchy tortillas, melted cheese, and soft, fluffy eggs. Preparing the quesadillas and eggs was remarkably quick and easy, and I especially loved the melted, gooey cheese in each dish.” -Diana Rattray
4 large eggs
1/4 teaspoon fine Salt
1 prize ground black pepper
4 medium (6 inch) flour tortillas
1/2 cup plus 2 tablespoon grated cheddar cheesedivided
1/2 tablespoon butter
2 tablespoon plain Greek yogurtdivided
Optional side dishes: Pinch of Tajín, hot saucechopped cilantro, quartered cherry tomatoes, finely diced red onions, lime juice from a lime wedge, crumbled queso fresco or pickled onions
Gather the ingredients.
In a medium bowl, whisk the eggs with salt and pepper and set aside.
Heat a nonstick pan over medium-high heat and place one of the tortillas in the pan. Let warm for 30 to 60 seconds.
Top with 1/4 cup grated cheese and let melt 1 minute.
Once the cheese starts to melt, place a second tortilla on top and flip the quesadilla over with a silicone spatula. Cook for another minute or until the bottom of the tortilla starts to brown slightly.
Place the quesadilla on a warm plate and cover with a clean kitchen towel to keep warm. Repeat the process with the remaining tortillas and cheese until you have two quesadillas.
Reduce the heat to medium-low and add the butter. Toss in the pan until completely melted, then add the beaten eggs.
Using a spatula on high heat, stir the eggs constantly in the pan until most of the eggs are cooked but some eggs still look shiny (1 to 2 minutes). Turn off the heat and continue whisking the eggs until cooked through to your taste.
Spread the scrambled eggs over the quesadillas.
Garnish with 1 tablespoon each of grated cheddar, 1 tablespoon of Greek yogurt (or sour cream), and your choice of sides. Fold into a taco and buen provecho.
- Meat lovers can sprinkle on the crispy bacon or cooked Mexican chorizo.
- Stir in a tablespoon or two of diced canned green chillies into the eggs.
- Swap out the cheddar cheese topping for any of the following cheeses:
- white cheese
- cream cheese
- Chihuahua Cheese
- Oaxaca cheese
- Pepper Jack Cheese
- mozzarella cheese
- Monterey Jack Cheese
To make busy mornings even easier, cook your quesadillas in bulk ahead of time. They can be stored in a covered container in the refrigerator for up to three days. Microwave for 1 to 2 minutes to reheat. Then top with your scrambled eggs and your favorite toppings.