From isabeleats.com
Breakfast Quesadillas
Ingredients
Ingredients
- 4 strips bacon
- 2 teaspoons olive oil
- ¼ medium white onion, diced
- 1 Roma tomato, diced
- 1 jalapeño, stemmed, seeded, and diced
- 6 large eggs
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 8-inch flour tortillas
- 1 ½ cups shredded Mexican-blend cheese
- 1 tablespoon salted butter
Steps
- Add the 4 strips bacon to a large skillet over medium-high heat and cook for 4-5 minutes, flipping halfway through, until crispy. Transfer to a plate lined with paper towels and let cool slightly, then crumble or chop into pieces and set aside. Discard the bacon grease and wipe the skillet clean with a paper towel. If you like cooking with bacon grease, you can use it to cook the 6 large eggs instead of using the 2 teaspoons olive oil.
4-5 min
- Heat 2 teaspoons olive oil in the same skillet over medium-high heat. Add the ~½ medium onion, 1 tomato, and 1 jalapeño and cook for 5 minutes, stirring occasionally, until the vegetables are soft and tender.
5 min
- While the vegetables are cooking, whisk together the 6 large eggs, 1 teaspoon salt, and ¼ teaspoon black pepper in a large bowl. Pour the beaten eggs into the hot skillet and let sit for 10-15 seconds, then stir often until the eggs are just set and mixed with the vegetables, about 1-2 minutes. Transfer to a bowl and set aside.
1-2 min
- Assemble and cook the quesadillas by sprinkling ¾ cups shredded cheese on one half of each tortilla. Top with a layer of the scrambled egg mixture, some crumbled 4 strips bacon, and a final layer of ¾ cups shredded cheese.
- Fold the tortillas over and cook in the large skillet with 1 tablespoon melted butter over medium-high heat for about 1-2 minutes per side, until the 1 ½ cups cheese starts to melt and the tortilla starts to get crispy.
1-2 min per side
- Transfer the quesadillas to a cutting board and cut in half. Serve with your favorite salsa and sour cream.
Nutrition
Per serving
- kcal
- 494
- protein
- 25 g
- carbs
- 19 g
- fat
- 35 g