Egg And Corn Quesadilla Recipes

Steps:

• In a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the corn, chives, cilantro, salt and pepper. Cook until heated through, about 3 minutes. Stir in eggs; cook until completely set, stirring occasionally. Remove from the heat. , Place one tortilla on a lightly greased baking sheet or pizza pan; layer with a third of the corn mixture, salsa and sour cream. Sprinkle with a fourth of the cheeses. Repeat layers twice. Top with the remaining tortilla and cheeses. , Bake at 350° for 10 minutes or until the cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.

Steps:

• Place a skillet over medium heat.
• Spread half of the mayonnaise on one of the tortillas and place in the hot skillet mayonnaise-side down.
• Top with half of the Monterey Jack. Add the corn, Cojita, avocado, jalapenos and cilantro. Sprinkle over the ancho chile powder and remaining Monterey Jack.
• Spread the remaining mayonnaise on the other tortilla, then place on top mayonnaise-side up, and press. Cook until the bottom tortilla is golden and crisp, 2 to 3 minutes, then flip the quesadilla and cook until the second side is golden, an additional 2 to 3 minutes.
• Transfer the quesadilla to a cutting board and slice. Serve with the salsas and tortilla chips.

Steps:

• Place one tortilla on a plate.
• Spread the sliced tomato over the tortilla and then the shredded cheese. I usually leave 1 inch around the edges of the tortilla free as it tends to spread when being cooked and cut.
• Top with the remaining tortilla.
• Place onto a lightly cooking oil sprayed frypan or sandwich toaster. If using the frypan you will need to flip over the quesadilla after a couple of minutes.
• Once the filling has warmed and the tortillas lightly toasted-it's done.
• Wait a minute and then carefully slice through and enjoy.

Steps:

• Mix eggs in bowl, set aside.
• Melt one tbsp butter in pan. Place tortilla in pan and crumble 1/2 the amount of cheese, in order to melt.
• When crispy on the cooking side and cheese is melty, remove and set aside.
• Scramble arugula and eggs together. If you've never cooked arugula, it cooks exactly like spinach.
• Dump egg combo on top of cooked tortilla/cheese. It will melt the cheese further.
• Slice avocado on top of it all.
• Cook the other tortilla with the remaining cheese. Place cheese-side down, on mixture.
• Cut in half and serve with a mixed green salad, cut up grapes or even a Mimosa!

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.

Steps:

• Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
• Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.