THE GREATEST QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
- Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
- Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.
BREAKFAST QUESADILLA WITH SOFT SCRAMBLED EGGS AND AVOCADO SALSA
Soft scrambled eggs, crispy bacon, chipotle peppers, cheese, and spinach, all stuffed into flour tortillas and cooked until golden. Top these quesadillas with a spicy avocado for a complete breakfast. Perfect for storing in the freezer to have on hand for busy mornings.
Provided by Tieghan Gerard
Time 30m
Number Of Ingredients 18
Steps:
- 1. Whisk together the eggs and a pinch of salt in a medium bowl.2. Melt 1 tablespoon butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately remove from the skillet. 3. In a small bowl, combine the green chiles and chipotle peppers. 4. Lay the tortillas flat on a clean counter. On the top of 2 tortillas, evenly layer the cheeses, eggs, bacon, and green/chipotle peppers. Add a handful of greens (spinach, arugula, etc) on top. Then lay the remaining 2 tortillas on top. 5. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side. Serve topped with avocado salsa. 6. To make the salsa, combine all ingredients in a bowl. Add salt, to taste.
Nutrition Facts : Calories 621 kcal, ServingSize 1 serving
SPICY CHICKEN AND EGG BREAKFAST QUESADILLAS
Perfect for a brunch for two, this lively breakfast quesadilla recipe combines the comforts of scrambled eggs and cheese with the classic flavors of Mexico. Serve with a side of fresh fruit.
Provided by Cate J
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 45m
Yield 2
Number Of Ingredients 15
Steps:
- Melt 1 tablespoon butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add chicken, chicken stock, and taco seasoning; bring to a simmer. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat and drain, being careful to remove as much liquid as possible, while keeping onions and garlic. Transfer chicken mixture to a plate.
- Melt remaining butter in the same skillet over medium heat. Whisk eggs in a small bowl with salt and pepper. Pour into the skillet and add chicken mixture, diced tomatoes and chiles, and cilantro; scramble until eggs are set, about 5 minutes. Add an additional beaten egg, if desired. Remove from the heat and add 1/4 cup cheese, stirring until cheese is melted.
- Place 2 tortillas in a separate, large skillet over low heat. Sprinkle part of the remaining cheese on top and let melt. Spoon 1/2 of the chicken-egg mixture onto each tortilla, sprinkle with remaining cheese, and top with remaining tortillas. Flip carefully and cook on the other side for about 1 minute.
- Remove from the skillet and place each tortilla on a plate. Slice, garnish with sour cream, guacamole, and hot sauce, and serve.
Nutrition Facts : Calories 699.3 calories, Carbohydrate 39.3 g, Cholesterol 498 mg, Fat 39.4 g, Fiber 5.9 g, Protein 47.7 g, SaturatedFat 19.5 g, Sodium 1600.8 mg, Sugar 4 g
BEST BREAKFAST QUESADILLA
This breakfast quesadilla features bacon, egg, and cheese in a crisp and toasty flour tortilla.
Provided by donnie2
Categories Quesadillas
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Crack eggs into a small bowl. Add crumbled bacon and whisk until well combined.
- Spray a large skillet with cooking spray; warm over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove from the heat.
- Lightly butter one side of each tortilla.
- Warm a separate, dry skillet over medium-low heat.
- Place one tortilla into the warm skillet with the buttered side facing down. Spoon 1/2 of the scrambled egg mixture over one half of the tortilla. Sprinkle 1/4 cup Colby-Jack cheese over the egg mixture and fold the tortilla over top. Cook, turning as needed, until tortilla is toasted and crispy and cheese is melted, 2 to 3 minutes. Repeat to make second quesadilla.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 29 g, Cholesterol 243.5 mg, Fat 28.8 g, Fiber 1.6 g, Protein 24.9 g, SaturatedFat 13.7 g, Sodium 994.9 mg
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