Breakfast Quesadillas
We enjoy having something different for breakfast, and I often waffle back and forth between scrambled eggs, quiches, omelettes, French toast recipes, pancake recipes, waffle recipes, and, well, you get the idea.
One of the breakfasts I always enjoy is Mexican-influenced. From breakfast burritos to quesadillas, or migas, I love them all – I’ve been known to make my quiches with a trip down south, adding chili peppers, or salsa, etc. And above all else, top them with warmed salsa, pico de gallo, and serve with warmed tortillas.
Oddly enough, hubby doesn’t like breakfast burritos. Now you can take the scrambled eggs, cheese, and tortillas and serve them separately to him, and he’s a happy camper. So when I created these breakfast quesadillas, I found a way to serve him a breakfast burrito — sorta-like, somewhat-like, open-faced, and he likes it.
This hearty breakfast quesadilla recipe when we were living in the 5th wheel, traveling the country. To visit our Life on the Road 2021, click here. At the time, we relied heavily on plastic plates, a must for mobile living – hence why they were served on red plastic plates…
Breakfast Quesadillas
Ingredients
Pico de Gallo Ingredients:
- 1/2 cup chopped tomato or cherry tomatoes, halved
- 1/4 cup chopped yellow onion
- 1-2 Tbsp fresh chopped cilantro
- 1 Tbsp fresh lime juice
- 1 Sm clove garlic, minced
- 4-5 slices, pickled jalapeno, chopped
- Pinch chili powder
- salt to taste
Quesadilla Filling Ingredients:
- 2 flour tortillas
- 2 eggs, beaten
- 1/4 tsp hot sauce
- 1 sm potato, cubed (with peel, if desired)
- 2 slices bacon, cooked, and crumbled
- Feta cheese or Queso Fresco (as much as wanted)
- 1/3 cup shredded sharp white cheddar (or preferred cheese)
- salt and pepper to taste
- canola oil for cooking
- butter for cooking
Additional Topping Ingredients:
- fresh chopped cilantro
- sour cream
Instructions
Pico de Gallo:
- Combine the Pico de Gallo ingredients, adjust the seasonings as needed, and set aside.
For the Quesadilla:
- Add oil to a skillet over medium heat. Once the skillet is hot, add the cubed potatoes and cook until they are just tender. Salt and pepper, and set aside on a paper towel-lined dish.
- Cook the bacon until crisp, then crumble and set aside.
- Beat the eggs with a whisk or fork, and add the hot sauce. Scramble the eggs in the same skillet in which the potatoes were cooked over medium-low heat, until they are just set, but not fully cooked. Season the eggs and set aside.
- Place a griddle or skillet over medium heat and add butter. To one side of each tortilla, add half the scrambled eggs, half the potatoes, half of the crumbled bacon, half of the shredded cheddar cheese, and as much feta or queso fresco as desired. Fold the other side of the tortilla over the filling ingredients.
- Once the butter is melted on the griddle and sizzling, place the quesadillas on the griddle and cook on one side until browned and slightly crisp. Flip and finish cooking the other side until the cheese melts and the opposite side is crisped.
Toppings:
- Serve with a dollop of sour cream, fresh cilantro, and Pico de Gallo. Enjoy!
Notes
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