Southwest Breakfast Quesadillas Recipes

SOUTHWEST BREAKFAST QUESADILLA

Steps:

• Coat a medium nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add egg to hot skillet; sprinkle with seasoning blend. Cook over medium heat, without stirring, until egg begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked egg so that the uncooked portion flows underneath. Continue cooking over medium heat for 30 to 60 seconds or until egg is cooked through but is still glossy and moist.
• Immediately spoon cooked egg onto one side of the tortilla. Top with cheese, beans and the 2 tablespoons pico de gallo. Fold tortilla over filling to cover; press gently.
• Wipe out the same skillet with a paper towel. Coat skillet with cooking spray. Preheat skillet over medium heat. Cook filled tortilla in hot skillet about 2 minutes or until tortilla is browned and filling is heated through, turning once. If desired, top with additional pico de gallo.

BREAKFAST QUESADILLAS

Steps:

• In a small bowl, whisk the eggs. Coat a large skillet with cooking spray. Add eggs; cook and stir over medium heat until completely set., Place tortillas on a griddle. Spoon eggs over half of each tortilla; sprinkle with cheese, bacon and onion. Fold over and cook over low heat until cheese is melted, 1-2 minutes on each side. Serve with sour cream and salsa.

SOUTHWEST BREAKFAST QUESADILLAS

Steps:

• Heat oil in a large, non-stick skillet over medium heat. Add the onions and peppers and cook until vegetables are just soft, about 5 minutes.
• Add the eggs to the skillet, along with the salt and pepper, and cook, stirring frequently, until eggs are scrambled and just done. Stir in the green onions and cilantro. Remove pan from heat.
• Spoon the egg mixture onto half of each tortilla, then sprinkle with cheese. Fold tortillas in half.
• Spray a grill pan with non-stick cooking spray and heat over medium-high heat. Add quesadilla to pan, 2-3 at a time, and cook until golden, 1-2 minutes per side. Alternately, quesadillas can be baked in the oven at 350 degrees for 10-15 minutes.
• Serve warm with salsa, sour cream and guacamole, if desired.

SOUTHWEST QUESADILLA WITH CILANTRO-LIME SOUR CREAM

Steps:

• In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
• In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

SOUTHWESTERN BREAKFAST QUESADILLAS

Steps:

• Preheat oven to 400 degrees F.
• Brown the breakfast sausage in a large saute pan according to package instructions, crumbling it with a spoon as it cooks so that it is ground into small pieces. Transfer the cooked sausage to a separate plate with a slotted spoon, and set aside. Reserve 1 tablespoon of grease, then discard the rest.
• Add the tablespoon of grease back to the saute pan, along with the diced bell pepper, onion, and jalapeno. Saute over medium-high heat for about 5 minutes, or until the onion is soft and cooked through. Transfer mixture to a separate plate, and set aside.
• Return saute pan to the stove and add the whisked eggs. Reduce heat to medium and cook for 4-5 minutes, stirring frequently, until the eggs are scrambled and cooked. Remove from heat and set aside.
• Lay two tortillas out on a parchment-covered baking sheet so that they are not touching. Sprinkle ½ cup of shredded cheese evenly on top of each tortilla. Then portion the scrambled eggs evenly between the two tortillas, spreading them out evenly on top of the cheese. Continue likewise with the bell pepper mixture, cooked sausage, black beans, corn, and the remainder of the shredded cheese (in that order). Top with the remaining 2 tortillas.
• Bake for 8-10 minutes, or until the cheese is melted all the way through the quesadillas, and the tortillas begin to crisp slightly around the edges. Remove from the oven, then cut into sixths with a knife. Serve immediately with salsa and/or sour cream on the side for dipping.

SOUTHWESTERN QUESADILLA

Steps:

• Arrange flour tortillas on a table. Six of the tortillas will be sandwich tops and 6 will be bottoms. Sprinkle the turkey sausage evenly on 6 bottom tortillas. Next, sprinkle 4 to 5 ounces of mozzarella cheese over the turkey sausage. (As the quesadillas cook, the cheese will melt and act as glue to hold the quesadilla together.) Add 5 or 6 strips of red bell pepper over the mozzarella and turkey sausage. Finally, spread a thin layer of basil pesto on each of the remaining 6 flour tortilla tops and press it firmly on top of the bottom tortilla section.
• Preheat your grill to low heat. Place the quesadillas on the grill and cook until grill marks are present and the quesadilla turns golden brown, about 5 minutes. The inside should be warm and the cheese should be melted. Once finished cooking, remove the quesadilla from the grill, cut into 6 wedges, and serve with your favorite salsa.
• Place the chicken broth and chipotle chiles with adobo sauce in a blender, and puree until smooth, about 1 minute. In a large skillet over medium high heat, begin cooking the turkey sausage. Then add in the chipotle chile mixture and cook until the meat is crumbly and well done, about 10 to 15 minutes. Toward the end of the cooking, add in your sage, oregano, cumin, salt, and pepper. Cool the sausage mixture before spooning it onto the tortillas.
• Put the basil and olive oil into a food processor and blend until smooth. Next, add the pecans, Parmesan, and salt. Continue to blend until smooth, adding more olive oil, if necessary, to achieve a smooth consistency.