Delicious Breakfast Quesadilla Recipe with a New Mexican Twist | Quick and Easy Morning Meal

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese can be more budget-friendly.

Whisk 2 or 3 eggs in a medium-sized bowl until fluffy.

Add 1/4 cup of water to the eggs and mix.

Heat 1 tablespoon of vegetable oil in a medium-sized pan.

Pour the egg mixture into the hot pan.

Add chopped green chili to the eggs in the pan.

Cook the eggs, separating them in the middle to ensure they cook fully.

Season with salt and pepper while cooking.

Flip the eggs when the top starts to dry out and cook for another 2 minutes.

Slide the cooked eggs onto a plate and set aside.

Butter two whole wheat tortillas.

Heat a cast iron pan and place one tortilla in it.

Spread cheese evenly over the tortilla.

Add the egg pancake on top of the cheese, then add more cheese on top of the eggs.

Place the second tortilla on top, butter side up.

Check the bottom tortilla for a golden brown color, then flip it over.

Cook for another 3 to 4 minutes until golden brown and cheese is melted.

Let the quesadilla cool for about 5 minutes before cutting into quarters.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens