Description
Start your day off right with this delicious Breakfast Quesadilla, featuring soft scrambled eggs, crispy bacon, melted cheese, and fresh avocado salsa. Packed with flavor and the perfect balance of savory, spicy, and creamy, it’s a breakfast to remember!
Ingredients
Units
Scale
- 6 large eggs
- Kosher salt
- 1 tablespoon butter, at room temperature
- 1 can (4 ounce) diced green chiles
- 1–2 chipotle peppers in adobo, finely chopped
- 4 whole wheat or regular flour tortillas
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 4 slices cooked crispy bacon, lightly crumbled
- 1–2 cups baby spinach or arugula
- 2 tablespoons fresh chopped chives
- Extra virgin olive oil, for cooking
- Avocado Salsa:
- 1/2 cup fresh cilantro
- 1 tablespoon fresh chopped chives or green onions
- 1 jalapeño, seeded and chopped
- Juice from 1 lime
- 1 avocado, diced
- Kosher salt
Instructions
- Start by making the avocado salsa: In a bowl, combine cilantro, chives or green onions, jalapeño, lime juice, and diced avocado. Season with kosher salt to taste and set aside.
- For the scrambled eggs, crack the eggs into a bowl and whisk with a pinch of kosher salt. In a skillet, melt the butter over medium-low heat and add the eggs. Stir gently to create soft, creamy scrambled eggs. Once eggs are cooked, add the green chiles and chipotle peppers. Stir to combine.
- Heat a separate skillet over medium heat and lightly coat with olive oil. Place a tortilla in the skillet, sprinkle half of the shredded cheddar and pepper jack cheese on the tortilla, followed by half of the scrambled eggs, bacon, spinach (or arugula), and fresh chives.
- Top with the second tortilla and cook for about 2-3 minutes per side, pressing down lightly to crisp up the tortillas and melt the cheese. Once the quesadilla is golden and crispy, remove it from the skillet and slice into wedges.
- Serve the quesadilla with a generous scoop of the fresh avocado salsa on top. Enjoy hot!
Notes
- If you prefer a spicier quesadilla, you can add more chipotle peppers or even a dash of hot sauce to the eggs.
- Feel free to swap the baby spinach for arugula for a slightly peppery taste.
- For a vegetarian version, skip the bacon and add extra veggies like bell peppers or mushrooms for extra flavor.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 235mg