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Making Breakfast Quesadillas
Quesadillas are made with tortillas — flour or corn — that are filled and folded while being cooked on a hot surface. Whatever is inside the tortilla heats up and, if there is cheese, it melts and the exterior of the tortilla becomes toasted. These breakfast quesadillas feature soft and creamy scrambled eggs dotted with green chilies and cheese. We use canned green chilies, which can be purchased as mild or hot, depending on your preference. For the cheese, we use something that melts nicely. Monterey Jack is popular here in the United States, but if you can find them, queso de Oaxaca or queso asadero are amazing (both are mild, melting cheeses). For a non-dairy option, swap the cheese for my favorite vegan queso! These come together really quickly — the only preparation is to cook the eggs. You won’t believe how simple our method for making scrambled eggs is. I honestly consider these be the best scrambled eggs. You can read all of our tips for making them here, but we shared the recipe below for you, too! When the eggs are cooked, you can make the quesadillas. A heavy-bottomed pan or skillet works nicely for cooking them — think cast iron pan, heavy stainless steel skillet or the more traditional comal (a flat griddle used in Mexico, Central America, and parts of South America). More quesadillas: I love these veggie packed Vegetable Quesadillas and Adam can’t get enough of these Green Chile Chicken Quesadillas!
Serving them
I happily eat quesadillas straight from the pan, but here are some options for serving:
Pico de Gallo (a fresh tomato salsa) or this blended Red Salsa Avocado or guacamole Green salsa like this Roasted Tomatillo Salsa Fresh lime wedges Sour cream or crema
More Recipes! If you enjoyed these easy breakfast quesadillas, take a look at our veggie quesadillas, this spinach and feta breakfast burrito, our breakfast tacos or these spicy cauliflower burritos. 1/2 tablespoon butter 4 large eggs 1/8 teaspoon salt, or more to taste 3 ounces melting cheese like Monterey Jack, shredded (about 3/4 cup) 1 (4-ounce) can diced green chilies, hot or mild, depending on preference 4 to 5 sprigs fresh cilantro Spray oil or oil brushed onto pan 2Crack eggs into a bowl, add a pinch of salt and whisk until well blended. 3When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds. 4Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds. 5When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and move on to making the quesadillas. 6Video: Watch us make scrambled eggs here 2Spread a quarter of the cheese over the tortilla and then spoon a quarter of the scrambled eggs onto one half. Scatter a tablespoon or so of the diced chilies on top of the eggs, add a couple sprigs of cilantro, and then carefully fold the tortilla in half. Use a spatula to gently press the top down so that it stays folded. Cook until the underside is toasted, about 2 minutes. 3Carefully flip the quesadilla and cook until the second side is toasted and the cheese is melted, 1 to 2 minutes. Transfer the quesadilla to a cutting board and cut in half. Repeat with remaining quesadilla. 4Keep cooked quesadillas warm in a 200 degree F oven while you finish making the remaining quesadillas.
