Receta Breakfast Quesadillas [with Scrambled Eggs and Vegetables]
Breakfast Quesadillas
It's inevitable. Every
time I make enchiladas, I end up with a few spare tortillas, taking up space in
my cheese drawer. Sometimes I get my act together and turn them into cinnamon
sugar chips to eat with fruit salsa, but more often than not they sit untouched
and forgotten, until I make enchiladas, buying another pack of
tortillas, and guiltily tossing the old ones. Forgotten tortillas, no more!
Instead turn that handful of spares into breakfast quesadillas. We eat them for
brunch or dinner, with whatever other spare ingredients we can scrounge up. The
premise is simple: make a batch of scrambled eggs, with as many or as little
mix-ins as you'd like, then sandwich the eggs between two tortillas with a
hefty sprinkle of cheese and you have yourself breakfast quesadillas!
The
combination I've made most recently, and what you'll find here today, has a bit
of a Mexican flair, with bell peppers and spinach, spiced with cumin and chile
powder. We prefer them with sour cream and an avocado tomato salsa, but you're
free to make these your own. We've thrown in black beans, bacon, even leftover
brats! The key is to add cheese on both sides of the
quesadilla (under and on top of the egg mixture) to give it some sticking power
when you cut into triangles! We might call them breakfast quesadillas, but
they're a favorite for lunch or dinner in our house too. Don't ever let those
spare tortillas get lost in the fridge again.
In other news, I have
to give a shout-out to my mom today on her 50th birthday! The first
time I made these was actually with
her, so it’s appropriate that they’re posted on her birthday, especially since
cooking together is one of my favorite ways to spend time with her! Love you
mom!
Five Years Ago: Greek Salad
Breakfast Quesadillas [with Scrambled Eggs and Vegetables]
Ingredients:
- -8 tortillas
- -8 eggs
- -1/2 cup milk
- -1 tbsp olive oil
- -2 bell peppers, diced
- -1 small onion, diced
- -4 cups spinach
- -1 tsp cumin
- -1/2 tsp chile powder
- -1 1/2 cups shredded Mexican cheese (approximate, use as desired)
- -1 avocado, diced
- -1 large tomato, seeded and diced
- -1/2 cup cilantro, diced
Directions:
1. Heat olive oil in a large skillet over medium-high heat. Once hot, add onions and bell peppers and saute until softened. Meanwhile, in a separate bowl, beat eggs with milk. Season with cumin, chile powder, salt, and pepper.
2. Add egg mixture to the skillet and lower heat slightly. Allow eggs to cook until beginning to set on the bottom. Use a spatula to push eggs toward the center of the pan, allowing uncooked egg to fill in around and set. Continue pushing every minute or so until eggs are nearly cooked. Stir in spinach and cook until wilted.
3. Heat a separate, smaller skillet over medium heat and grease with cooking spray. Add one tortilla, top with scrambled egg mixture (approximately 1/2 cup) and sprinkle with cheese, followed by a second tortilla. Cook until bottom tortilla begins to brown and crisp. Carefully flip with a spatula and cook second side until browned and crisp. Remove from skillet and repeat with remaining ingredients.
4. Allow quesadillas to rest for a minute or two until cutting into triangles with a pizza cutter. Mix avocado, tomato, and cilantro in a small bowl. Serve mixture with quesadillas.