SIMPLE EGG AND CHEESE BREAKFAST QUESADILLAS
This is a recipe that I made up after being disappointed by the Dunkin' Donuts® breakfast quesadilla. These quesadillas are satisfying and filling, and a good way to start your day. I make these the night before for my husband. He re-warms them in the microwave or the toaster oven and they are as good as freshly made. They can also be made in advance and frozen for future breakfasts.
Provided by judy2304
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Beat 2 eggs with 1 1/2 tablespoons milk in a bowl.
- Melt 1 teaspoon butter in a 6-inch frying pan over medium heat. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Remove 1/2 the mixture and set aside in a bowl.
- Pour egg mixture and 1/2 vegetable mixture into the skillet. Tilt the pan, gently push one side of the egg, without breaking it, away from the side of the pan, and let the uncooked egg run onto the pan. Repeat with all four sides of the egg, cooking until bottom is set, about 2 minutes. Flip over and cook until bottom is slightly browned, 1 to 2 minutes more.
- Slide omelet onto a tortilla, then slide tortilla back onto the pan. Place 1 slice of cheese onto the omelet and top with another tortilla. Cook until bottom is browned, about 2 minutes. Flip and brown opposite side, about 1 minute more. Slide quesadilla onto a plate and cut into 4 sections.
- Beat remaining 2 eggs and 1 1/2 tablespoons milk together in a bowl. Grease the same pan with the second teaspoon of butter. Repeat steps 3-4 with the reserved vegetables and the remaining cheese and tortillas.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 40 g, Cholesterol 393.4 mg, Fat 21.7 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 8.7 g, Sodium 919.7 mg, Sugar 6.2 g
CHEESY EGG QUESADILLAS
Here's my fun spin on breakfast for dinner. These egg quesadillas are so easy to make, full of protein and plain delicious any time of day. -Barbara Blommer, Woodland Park, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Whisk together first 3 ingredients. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat., Place 2 tortillas on a baking sheet. Spread with beans; top with eggs, salsa, cheese and remaining tortillas. Melt remaining butter; brush over tops., Bake until golden brown and cheese is melted, 10-12 minutes. If desired, serve with sour cream and additional salsa.
Nutrition Facts : Calories 738 calories, Fat 38g fat (18g saturated fat), Cholesterol 344mg cholesterol, Sodium 1248mg sodium, Carbohydrate 67g carbohydrate (3g sugars, Fiber 5g fiber), Protein 30g protein.
THE CHEESIEST QUESADILLAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 3 quesadillas
Number Of Ingredients 5
Steps:
- Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and finely mince the chiles.
- Butter a large cast-iron skillet generously and set over medium heat. Put 1 tortilla in the skillet and sprinkle on a third of the Monterey Jack and pepper jack cheese, evenly spreading it all the way to the edges so that the surface will be totally covered. Sprinkle on a third of the roasted chiles. Wait for the cheese to mostly melt, then fold half of the tortilla over itself. Cook for 20 more seconds, then flip the half-moon over and cook until the tortilla is buttery and golden, for 30 more seconds. Keep warm and repeat with the remaining tortillas, cheese and chiles. Cut into 4 or 5 wedges each and serve with bowls of chili.
SCRAMBLED EGG QUESADILLAS
I had some flour tortillas to use up one day and decided to make some breakfast quesadillas. It's now one of my husband's favorites. I haven't made it for my grandkids yet, but I'll bet they will like it too. I don't always use the bacon, since we also enjoy these tortillas with just the eggs and lots of hot sauce.
Provided by Geema
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, cook the bacon until crisp. Remove and drain on paper towel, then crumble. Set aside.
- Beat the eggs adding the milk and hot sauce.
- In another small skillet, heat the butter over medium low heat and when hot, scramble the eggs, cooking until soft and creamy.
- Lay out 1 tortilla. Top with the cooked eggs, the bacon and the cheese.
- Place the second tortilla on top of the filling.
- Reheat the bacon fat in the first skillet over medium heat. Place the filled tortilla in the skillet, cooking for about 1 minute.
- Flip the tortilla with a large spatula and cook the other side until browned and crispy, about 1 more minute.
- Remove from heat and cut the tortilla like a pizza into wedges.
- Serve with more hot sauce, or salsa.
EGG-DIPPED QUESADILLA
These quesadillas, topped with pico de gallo, are very easy to make. Fold cheese into tortilla, dip in egg, toss on skillet-and that's it!
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Top tortillas with Singles; fold in half.
- Beat egg whites in medium bowl with whisk until foamy; stir in yolks until blended.
- Heat oil in large skillet on medium-high heat. Dip 1 quesadilla in eggs; cook 1 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas. Serve with pico de gallo.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 110 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
BACON, EGG AND CHEESE QUESADILLAS
Came up with this when I didn't want a regular breakfast biscuit. Cooking bacon isn't included in cooking time. If you want to save time,and a step or two just mix in the cooked bacon with the eggs before you scramble them. Heat level of salsa is Chef's choice. Don't be put off the long list of directions, it's easier than it looks. Submitted to "ZAAR" on August 24,2007
Provided by Chef shapeweaver
Categories Breakfast
Time 18m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Scramble eggs until desired doneness is reached.
- While eggs are cooking, heat tortillas in microwave for about 15 seconds or until softened.
- Spread 1 tablespoon of salsa on bottom half of tortilla.
- Place half the eggs over the salsa.
- Top eggs evenly with 1/4 cup of cheese.
- Place half of the bacon over the eggs and fold the top half of the tortilla over.
- Repeat steps 3, 4, 5 and 6 for remaining tortilla.
- Place both tortillas in a 10-inch skillet sprayed with cooking spray.
- Cook until lightly browned over medium heat on both sides, about 6 to 8 minutes.
- Cut each quesadilla in half; eat and enjoy.
CHEESY QUESADILLAS
Make these Cheesy Quesadillas for your next party. Vegetarians will love our Cheesy Quesadillas, but the carnivores will be after them, too!
Provided by My Food and Family
Categories Meal Recipes
Time 30m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Combine cheese and onions. Spoon about 2 Tbsp. cheese mixture onto center of each tortilla; fold in half to completely enclose filling.
- Cook, 1 or 2 at a time, in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until crisp and lightly browned on both sides.
- Cut into wedges. Serve with salsa.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 620 mg, Carbohydrate 26 g, Fiber 4 g, Sugar 2 g, Protein 7 g
HAM, EGG, AND CHEESE QUESADILLAS
A delightful alternative to breakfast burritos, these quesadillas are filled with flavor-packed protein. The crunchy crust makes for the perfect bite and package with the rich and creamy egg filling and flavorful ham bites. This is the perfect portable breakfast that will keep the kids full and energized to perform well all school-day long.
Provided by Smithfield
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Scramble eggs with water, salt, and pepper in a medium bowl until well blended. Heat 1 tablespoon butter in a medium nonstick skillet over medium heat. Cook eggs, stirring frequently, until scrambled to desired consistency.
- Spread 1 teaspoon of butter over 1 tortilla and place butter-side down in a medium nonstick skillet over medium heat. Sprinkle 1/3 cup cheese over entire tortilla. Add 1/2 cup scrambled egg and 1/3 cup Smithfield® cubed ham to one side. Cook 3 minutes or until the cheese is melted. Fold the plain cheese side over the filled side and flip the quesadilla. Cook an additional 2 minutes or until golden and toasted. Cut into 2 or 3 pieces.
- Repeat with remaining ingredients to make 5 more quesadillas.
Nutrition Facts : Calories 417.7 calories, Carbohydrate 28.7 g, Cholesterol 317.7 mg, Fat 24.6 g, Fiber 2.5 g, Protein 27.7 g, SaturatedFat 12.9 g, Sodium 1213.8 mg, Sugar 0.7 g
CHEESY QUESADILLAS
We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. -Terri Keeney, Greeley, Colorado
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.
Nutrition Facts : Calories 223 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 406mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
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