Breakfast Quesadilla | Blackstone Griddles

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while maintaining flavor.

avocado

💰Cheaper: mashed peas

Mashed peas provide creaminess at a lower cost.

black beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and can be used interchangeably.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: store-brand tortillas

Whole wheat adds fiber, while store-brand options reduce cost.

Preheat the Blackstone grill and cook thick bacon until desired doneness, about 5-6 minutes.

Cook half a pound of breakfast sausage on the grill, flattening it for better caramelization.

Pre-cook potatoes in the microwave on the potato setting, then slice them.

Move the bacon and sausage to a cooler part of the grill and add the sliced potatoes to the bacon grease, seasoning with Essentials blend from Blackstone.

Chop the cooked bacon into rough pieces and return it to the grill.

Clean the grill surface if necessary and lower the heat for cooking eggs.

Add a little butter to the grill and let it melt without sizzling too hard.

Crack eggs into a bowl, add a smidge of milk and Essentials blend, then pour onto the grill.

Let the eggs cook for about a minute without stirring until the edges are set, then slide them over to make room for quesadillas.

Spray the grill with avocado olive oil spray and place a large tortilla on the grill over the melted cheese to create a cheese skirt.

After about a minute, check that the cheese is sticking to the tortilla, then spray the outside of the tortilla with cooking spray.

Add half of the scrambled eggs on one half of the tortilla, followed by some of the cooked potatoes, sausage, and bacon.

Top with more fiesta blend cheese and fold the tortilla over.

Cook the quesadilla until the cheese melts and the tortilla is golden brown, about a minute per side, then flip and cook the other side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens