Southwestern Breakfast Quesadillas Recipes

SOUTHWESTERN BREAKFAST QUESADILLA RECIPE WITH EGGS, BLACK BEANS & SALSA

Steps:

• Heat olive oil in a large skillet over medium heat. Add the red bell pepper and cooking, stirring occasionally, until the red pepper is just tender, 3 to 4 minutes.
• Add the black beans and stir to combine.
• In a medium-sized bowl, whisk together the eggs, egg whites and water.
• Pour the eggs into the skillet with the red bell pepper mixture. Cook, scraping the pan occasionally, until the eggs are scrambled and just set. Season with the salt and pepper.
• Heat a medium-sized skillet over medium-high heat. Lay 1 whole wheat tortilla in the pan, and top half of the tortilla with ¼ of the cheese, egg mixture and cilantro.
• Fold over the other side of the tortilla to form a half-circle. Press down with a spatula as the cheese melts to seal the quesadilla.
• When the bottom is golden brown, flip the quesadilla and brown on the other side.
• Remove from the pan, cut into thirds and serve with salsa.
• Repeat with the remaining tortillas, cheese, egg mixture and cilantro.

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.

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.

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.