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Breakfast quesadillas

love these easy and delicious breakfast quesadillas!

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delicious breakfast quesadillas

I woke up this morning craving delicious breakfast quesadillas! You know, the ones with scrambled eggs, cheese, meats and whatever you like! These are truly delicious. The flour tortillas are thin allowing them to get crispy on the outside, which I really like in a quesadilla. You know how some flour tortillas are thick? These aren’t and they make a difference in the outcome. I like mine with a little “char” here and there” however, you crisp yours how you like. Isn’t that what recipes are about…following your likes and dislikes, substituting, adding on, switching it up a little?

delicious breakfast quesadillas

I love these easy and delicious breakfast quesadillas!

Let’s talk about the flour tortillas. To get the result I wanted I use the uncooked flour tortillas I get in the refrigerated section of my grocery store or there are some that are not cooked in the section where all tortillas are placed. These are what I use:

These are from HEB in the refrigerated section. They are ready to cook. Or these are really good too.

How to cook flour tortillas

Here is a video of actually making flour tortillas from scratch. If you buy the prepared ready to cook flour tortillas I mentioned…..watch the video to see how to cook them. https://youtu.be/QFQzYRF36og. Because you are cooking these flour tortillas twice if using the “ready to cook”, after the puff and lightly browned, I remove from the griddle, build my quesadilla, then place back on the griddle to brown on both sides and melt the yummy cheese!

delicious breakfast quesadillas

Let’s talk about fillings

Here are some great cheeses to use in quesadillas:

  • Pepper jack
  • Colby Jack
  • Asadero
  • Cheddar cheese 
  • Chihuahua Cheese
  • Pepper Jack Cheese
  • Fresh Mozzarella
  • Queso Fresco
  • Cotija Cheese
  • Colby Jack Cheese

Here are some great meat fillings:

  • Chorizo
  • Pork sausage
  • Bacon
  • Shredded chicken
  • Link sausage thinly sliced

Additional ingredients to enhance your quesadilla:

  • Roasted corn
  • Refried Beans
  • Black Beans
  • Sautéed red, yellow, green peppers
  • Hatch Green chile
  • Thinly sliced jalapeno

What should I serve with the Quesadillas?

A quesadilla is a mean in itself! However, I like to serve them with sliced avocado or guacamole. Salsa is a must in my opinion! I have to have sour cream too!

More recipes?

Need another quesadilla recipe? These fried egg quesadillas are wonderful! That crispy tortilla just changes it up completely and takes it to a new level. Here’s the link: The Best 10 Minute Breakfast – Fried Egg Quesadilla

Fried Egg Quesadilla
Fried Egg Quesadilla

Here’s the recipe for these delicious quesadillas. Enjoy!

Condiments:

Here is a quick pico de gallo recipe I like to top the quesadillas: http://pico de gallo

Pico de Gallo
Pico de Gallo

Guacamole#1 – delicious guacamole!

Guacamole
Guacamole

I hope you try these recipes soon!

Breakfast Quesadillas

Fresh flour tortillas, crisped on the outside, willed with eggs, cheese and meats of your choice
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Servings: 2
Course: Breakfast, brunch, dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 4 Flour tortillas, thin preferably uncooked
  • 4 large or extra large eggs
  • 1 tbsp butter
  • 1/2 red bell pepper, diced (other vegetable of your choice)
  • 1/2 green bell pepper, diced
  • 1/2 small white onion (you can use green onions; if your onions are large 1/4 is adequate)
  • 1/4 lb. sausage, bacon or meat of your choice
  • 1/4 lb. or the amount you desire grated cheese of your choice; I used cheddar)
  • olive oil for sauteing your vegetables
  • salt and pepper

Equipment

  • griddle, iron skillet, Camal

Method
 

  1. If you are using fresh made flour tortillas as I described in the content of the post, cook them according to the package instruction. After they puff, and they have lightly toasted on each side, remove them and set them aside to be used to build your quesadilla.
    If you are using already cooked flour tortillas, place them on the griddle and lightly toast them on one side that you will build your quesadilla on. You'll lightly cook them to just brown a little so that the inside is not a raw tortilla. You can finish the browning on the outside after you have filled your quesadilla.
    Grate your cheese and set aside.
    Add 4 eggs to a dish and beat with a whisk, or fork until well mixed
    In a skillet add about a tablespoon of oil and the table spoon of butter. Sauté the onions, peppers and any other vegetable you are using until the onions are translucent. Lightly season with a little salt and black pepper. Remove from the skillet and set aside.
    Add your sausage to the same skillet, breaking it up with a spoon or spatula. Add to the vegetable mixture and combine.
    Wipe your skillet out and add a tablespoon of butter. Cook your eggs to a soft scramble. You do not want to overcook because they will continue to cook while you are finishing the quesadilla on your griddle, Comal or skillet.
    On a clean flat surface, lay 2 tortillas down with the browned side up. Add half of the grated cheese to the bottom tortilla, spreading to the edges. Add the vegetable and meat mixture, the scrambled eggs, all going to the edge of the tortilla. Top with the remaining cheese, then top with the final tortillas with the browned side in.
    Heat your Comal, skillet or griddle to medium high. Carefully so that your ingredients don't fall out, move to your heated griddle. Allow the quesadilla to cook on one side until golden brown, gently turn and cook on the other side until golden brown and your cheese has melted. Alternatively, if you want to have your griddle heated to a low heat, you can build your quesadilla on the griddle itself. I like to do it off because I don't want that first side to brown too fast, but do what works for you. If you do build it on a lightly heated griddle, once you have completed with the final tortilla on top, increase your heat to medium to medium high, being careful not to burn the tortilla.
    When both sides are golden brown, your cheese is melted, remove to a cutting board and slice into the number of pieces you like. Serve with your choice of salsa, Pico de Gallo, sour cream or Mexican Crema, and guacamole or sliced avocado.
    Enjoy!
Breakfast Quesadillas

love this breakfast quesadilla!

by

Breakfast Quesadilla
Breakfast Quesadilla
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What’s better than Mexican chorizo, seasoned panfried potatoes, lucious soft scrambled eggs cooked low and slow, melted Oxaca cheese, and avocado between two freshly made flour tortillas? The crispness of the toasted tortillas, the perfectly melted cheese with the avocado, it’s just so delicious.

I’ve seen quesadillas cooked in the oven or on a griddle or skillet. For years I’ve cooked them in a large seasoned well iron skillet. I recently purchased a comal from Masineda https://masienda.com/.

Breakfast Quesadilla

This comal is amazing. It is carbon steel which withstands high heat. You don’t need heat that high for these quesadillas, maybe a medium high. You want just enough heat to brown the outside of your flour tortillas while melting the cheese hoping it will ooze out onto the cooking surface and become crispy! Here’s a nice comal thats not as expensive and is good.

what you need to make these?

  • flour tortillas (I use freshly made flour tortillas that I get from my local HEB_’
  • chorizo
  • cheese of your choice ( I Oxaca which is a Mexican melting cheese)
  • avocado
  • potatoes
  • eggs
Breakfast Quesadilla
Breakfast Quesadilla

what to serve with a breakfast quesadilla?

Hope you make these soon..perfect for lunch or dinner too! Enjoy!

Breakfast Quesadilla

Breakfast Quesadillas

Print Recipe Pin Recipe
Servings: 4 Servings
Course: Appetizer, Breakfast, brunch, dinner, Lunch, Main Course
Cuisine: Mexican, Texmex
Ingredients Method

Ingredients
  

  • 1/2-3/4 Lb chorizo
  • 6 Eggs, beaten
  • 2 Tbsp Butter for scrambling the eggs
  • 1 large potato or 2 medium diced
  • extra virgin olive oil
  • 2 avocados sliced
  • salt and pepper
  • grated cheese of your choice (Monterrey Jack or Oaxaca melts well)
  • 8 flour tortillas

Method
 

  1. Heat a large skillet and add the chorizo, breaking it up as it cooks. Drain on paper towels.
  2. Wipe out the skillet add a little olive oil to the bottom of the pan. I use non stick because it will take very little oil. Heat to medium high and add the diced potatoes. Add salt and pepper. Brown on both sides, then cover, reduce heat and cook until tender. Remove the lid, increase the heat and continue until they’re a little crisp. Drain on paper towels.
  3. Slice your avocado and grate your cheese.
  4. Start hearing your comal or griddle.
  5. Pour the oil from the skillet and add your butter. Beat your eggs and add a little salt and pepper. Scramble your eggs to a soft scramble. Don’t overcook.
  6. Place 4 tortillas on the griddle and allow them to puff up and start to brown. Remove them from the griddle with cooked side up. Place cheese on the bottom, then chorizo, potatoes, eggs, avocado, then more cheese.
  7. prepare the remaining 4 tortillas as you did the first 4 and place them cooked side down on top of each layered tortilla.
  8. Place back on the comal or griddle and brown each side turning back and forth. Cut into fourths and serve with guacamole, sour cream, your favorite salsa or pico de Gallo. Enjoy!