Get ready for a warm and cheesy delight with the Southwest Breakfast Quesadilla! Packed with eggs, cheese, beans, and a kick of spices, it’s a tasty way to start your day.
Making these quesadillas is always a fun morning mission for me. I love adding extra veggies or salsa to spice things up! Who says breakfast has to be boring? 🌮☀️
Key Ingredients & Substitutions
Flour Tortillas: I use large flour tortillas for a soft and foldable quesadilla. If you’re looking for a healthier option, whole wheat or corn tortillas work great too!
Eggs: Fresh eggs give the best flavor. For a vegan version, you can replace the eggs with scrambled tofu or chickpea flour mixed with water.
Cheese: Cheddar cheese melts nicely, but I enjoy using a Mexican blend for extra flavor. If you’re dairy-free, try vegan cheese for a similar melt.
Beans: Black beans add protein and fiber. Pinto beans can be a fun swap, or if you’re in a pinch, canned kidney beans work too.
Corn: Whether it’s fresh, canned, or frozen, corn adds sweetness. If you want a bit of heat, consider using jalapeño or spicy corn instead!
How Do I Make Perfectly Scrambled Eggs for My Quesadilla?
Getting those eggs just right is key for a tasty quesadilla. Here’s how to make scrambled eggs that are fluffy and delicious:
- Whisk eggs with milk, salt, and pepper until combined.
- Heat your skillet over medium, and make sure it’s properly greased.
- Pour in the egg mixture and stir gently with a spatula. Don’t rush; cook until just set but still moist.
- Remove from heat immediately to avoid overcooking.
With these tips, your scrambled eggs will add the perfect touch to your quesadilla! Enjoy your meal!
Southwest Breakfast Quesadilla
Ingredients You’ll Need:
- 4 large flour tortillas
- 4 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (or a Mexican blend)
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1 medium tomato, diced
- 1/2 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 green bell pepper, diced
- 1 tbsp olive oil or cooking spray
- Optional: salsa or hot sauce, for serving
How Much Time Will You Need?
This delicious Southwest Breakfast Quesadilla will take about 15 minutes to prepare and about 10 minutes to cook. So, set aside about 25 minutes total, and you’ll be enjoying a satisfying breakfast in no time!
Step-by-Step Instructions:
1. Prepare the Egg Mixture:
In a bowl, whisk together the eggs, milk, salt, and pepper until everything is well combined. This mixture will be fluffy and flavorful!
2. Scramble the Eggs:
Heat a non-stick skillet over medium heat. Lightly grease it with olive oil or cooking spray. Pour the egg mixture into the skillet. Gently scramble the eggs until they are cooked through but still moist. Once they’re ready, remove the skillet from the heat.
3. Assemble the Quesadillas:
On a clean surface, lay out your flour tortillas. Evenly distribute the scrambled eggs over one half of each tortilla. Next, sprinkle shredded cheese on top of the eggs, followed by layers of black beans, corn, diced tomato, green bell pepper, and fresh cilantro.
4. Add Avocado:
Add diced avocado on top of the veggie mixture for a creamy texture that pairs perfectly with the other ingredients.
5. Fold the Tortillas:
Fold each tortilla in half to cover the filling completely. You should have nice half-moon shapes!
6. Cook the Quesadillas:
Wipe the skillet clean and reheat it over medium heat. Place each folded quesadilla in the skillet and cook for about 2-3 minutes on each side until the tortilla is golden and crispy, and the cheese has melted beautifully.
7. Serve and Enjoy:
Once cooked, remove the quesadillas from the skillet and let them cool for just a moment. Slice them into wedges and serve warm with salsa or hot sauce on the side, if desired. Dive into the deliciousness!
Enjoy your flavorful Southwest Breakfast Quesadilla packed with protein, veggies, and a hint of spice!
Can I Use Whole Wheat Tortillas Instead of Flour?
Absolutely! Whole wheat tortillas are a healthier alternative and work just as well in this recipe. You may find they add a nice nutty flavor to your quesadilla.
How Can I Make This Recipe Vegetarian?
This recipe is already vegetarian-friendly! If you want to add more filling, consider including sautéed mushrooms, spinach, or zucchini for extra flavor and nutrition.
What Should I Do With Leftovers?
To store leftovers, wrap the quesadillas tightly in foil or plastic wrap and keep them in the refrigerator for up to 3 days. Reheat in a skillet or microwave, making sure they are warmed through before serving.
Can I Freeze These Quesadillas?
Yes, you can freeze them! Just assemble and cook the quesadillas, let them cool completely, then wrap each one tightly before placing them in the freezer. They can be stored for up to 2 months. Reheat straight from frozen in the skillet on low heat, flipping them until warmed through.
