Description
This Breakfast Quesadilla features soft scrambled eggs, melted cheddar and pepper jack cheeses, crispy bacon, and a spicy green chile and chipotle pepper mixture, all layered between warm tortillas. Served with a fresh and zesty avocado salsa made from avocado, jalapeño, lime, and cilantro, it’s a vibrant and satisfying breakfast packed with flavor and texture.
Ingredients
Eggs and Filling
- 6 large eggs
- Kosher salt, to taste
- 1 tablespoon butter, at room temperature
- 1 can (4 ounces) 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
Cooking
- 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, to taste
Instructions
- Whisk the eggs: In a medium bowl, whisk together the 6 large eggs with a pinch of kosher salt until fully combined and slightly frothy to prepare for soft scrambling.
- Cook soft scrambled eggs: Heat 1 tablespoon of butter in a large skillet over medium heat. Pour in the eggs and cook undisturbed until a thin layer forms around the edges. Using a rubber spatula, gently push and move the eggs around the pan until they form fluffy curds and are barely set, about 2 minutes. Remove immediately to stop cooking and preserve softness.
- Prepare the green chile mixture: In a small bowl, combine the canned diced green chiles and the finely chopped 1 to 2 chipotle peppers in adobo for a smoky, spicy flavor.
- Assemble the quesadillas: Lay the 4 tortillas flat on a clean counter. On top of 2 tortillas, evenly layer the shredded sharp cheddar cheese, shredded pepper jack cheese, soft scrambled eggs, crumbled crispy bacon, and the green chile-chipotle mixture. Add a handful of baby spinach or arugula and sprinkle the fresh chopped chives over the layers. Then place the remaining 2 tortillas on top to form the quesadillas.
- Cook the quesadillas: Heat some extra virgin olive oil in a large skillet over medium heat until shimmering. Place each quesadilla in the skillet and cook until the bottom tortilla is golden brown and the cheese begins to melt, about 4-5 minutes. Flip carefully and cook the other side until golden and crispy, another 4-5 minutes. Remove from heat.
- Make the avocado salsa: In a bowl, combine the diced avocado, fresh cilantro, chopped chives or green onions, chopped seeded jalapeño, and lime juice. Season with kosher salt to taste and gently toss to combine.
- Serve: Cut the quesadillas into wedges and serve topped with the fresh avocado salsa for a colorful and flavorful breakfast.
Notes
- Use gentle heat and constant movement to achieve soft scrambled eggs with a creamy texture.
- Adjust the number of chipotle peppers to manage the heat level.
- Baby spinach or arugula can be substituted depending on preference or availability.
- For extra crispiness, use a nonstick skillet and enough oil to lightly coat the surface.
- To make this dish vegetarian, omit the bacon and substitute with sautéed mushrooms or extra cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
