Very flexible, and a hell of nice way to start the day.
Cuisine: American, Mexican
Keyword: egg and cheese quesadilla, veggie breakfast quesadilla
Author: Katie Workman
Kosher or coarse salt and freshly ground pepper to taste
4 8-inch tortillasany flavor/type
½cupshredded cheesesuch as cheddar, Monterey jack, Pepper jack, provolone or a Mexican blend, or crumbled feta
Diced avocados or guacamole
Crumbled cooked turkey bacon or turkey or chicken sausage
Black or kidney beansdrained and rinsed
Minced onionsraw or sautéed
Minced bell peppers
Raw or sautéed spinach
Minced bell peppersraw or sautéed
In a medium bowl, beat the eggs with salt and pepper. Melt 2 teaspoons of the butter in a medium skillet over medium-high heat. Pour in the eggs, and scramble them, stirring occasionally but letting the bottom set a bit in between stirs. Stop just barely before they are done to your liking, as they will continue to cook in the quesadilla, and scoop them into a plate.
Wipe out the skillet, and then heat it again over medium high heat. Melt 1 teaspoon of the butter in the skillet, then place one of the flour tortillas in the skillet. Place 1/4 of the scrambled eggs one half of the tortilla, and sprinkle 2 tablespoons of shredded or crumbled cheese over the eggs. You can either call it a day and fold the bare half of the tortilla over the filling, or sprinkle over any of the suggested toppings. Use a spatula to fold the bare half of the tortilla over the filling, and let cook for 1 to 2 minutes, until the bottom of the quesadilla is golden brown. Use the spatula to flip the quesadilla over and cook for another 1 to 2 minutes, until the other side is golden brown. Slide from the pan onto a plate, cut into thirds. Repeat with the remaining, butter, tortillas, eggs and desired fillings, and serve each one hot.