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Breakfast Quesadilla
15 min prep time
16 min cook time
6servings
Recipe by
Kelley Cleary Coffeen, PhD
Source
Tex Mex Diabetes Cooking
Photo by
Mittera
How to Make Breakfast Quesadilla
Fluffy eggs and spicy chiles folded into a tortilla with rich melted cheese makes breakfast a pleasure! Lightly toasted to perfection, this quesadilla redefines breakfast.
You can use a variety of cheeses such as asadero, Meonterey jack, and white cheddar. For a chorizo quesadilla, sub the bacon for 4 oz cooked beef or pork chorizo.
15 min prep time
16 min cook time
6servings
1 wedge
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Step-By-Step Instructions:
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Coat a small skillet lightly with cooking spray.
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Saute green chiles over medium-low heat for 1-2 minutes. Add beaten eggs and cook, stirring, until scrambled and set. Season with pepper.
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Coat a second, large skillet lightly with cooking spray. Place one tortilla in the skillet and cook over medium heat until air bubbles begin to form, about 1 minute. Flip tortilla over and cook for 1 minutes more (do not let tortilla get crispy).
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Spread half the cheese evenly over the tortilla, covering to the edges.
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Reduce heat to low. Quickly arrange half the cooked bacon and half the egg mixture over the cheese. Cook until the cheese starts to melt, about 1 minute.
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Fold tortilla in half to create a half-moon shape. Flip folded tortilla over and cook until it is lightly toasted and the cheese filling is completely melted, 1-2 minutes.
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Transfer quesadilla to a cutting board. Recoat the skillet with cooking spray, and repeat with the second tortilla and remaining cheese, bacon, and egg mixture.
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Cut each quesadilla into 3 wedges and serve immediately with fresh salsa.
Nutrition facts
6 Servings
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Serving Size
1 wedge
- Amount per serving Calories 160
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Total Fat
10g
- Saturated Fat 4.2g
- Trans Fats 0g
- Cholesterol 140mg
- Sodium 460mg
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Total Carbohydrate
8g
- Dietary Fiber 5g
- Total Sugars 1g
- Added Sugars 0g
- Protein 14g
- Potassium 135mg
- Phosphorous 260mg
Ingredients
nonstick cooking spray
1 whole
canned green chiles
1/4 cup
eggs (beaten)
4 whole
black pepper
1/4 tsp
10-inch whole wheat flour tortillas
2 large
reduced fat cheddar cheese, or use Mexican blend, Monterey Jack, or pepper jack (reduced fat)
1 1/2 cup
turkey bacon (cooked crisp and crumbled)
4 slice
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