Mexican Egg & Cheese Quesadilla
November 29, 2010
I'm trying to create a lot more fun for my guys at breakfast time. Even though we're always in a rush to get to work and school, surprising my family with a new recipe first thing in the morning keeps things fresh and exciting. I'm still all about making my tried and true standbys: Oatmeal in the Crock Pot, Cottage Cheese Pancakes and Banana Wee-Eat Germ Muffins, but sometimes letting everyone come to the breakfast table to find an unexpected treat can make the grumpiest of morning grumps feel special and a little bit better when they walk out the door.
These Mexican Egg and Cheese Quesadillas put a bunch of smiles on my gang's faces this week and making them didn't require a special trip to the grocery. I usually have all of the ingredients on hand, so it's easy to throw them together -- especially when I don't have a lot of time. I love that the kids get tons of protein, dairy and carbohydrates to give them a big morning energy boost. And not only do they love eating these quesadillas, but the fact that they can hold and dunk them in salsa, sour cream or guacamole gives new meaning to the term morning dip!
So try changing it up at breakfast this week and see how everyone's mood changes.
*Check this out if you want to watch how I make them!
Mexican Egg & Cheese Quesadilla (Serves 2)
- Prep Time:1 minutes, (PT1M)
- Cook Time: 4 minutes, (PT4M)
- Total Time: 5 minutes, (PT5M)
Ingredients
- 2 large eggs, whisked
- 1 tablespoon cilantro, chopped
- 1 teaspoon oil
- 1/4 cup beans (preferably pinto or black beans)
- 1/2 cup mexican cheese blend (or cheddar, monterey jack, or mozzarella)
Preparation
- 1. Whisk 2 eggs in a bowl with 1 tbsp of cilantro.
- 2. Place 1 tsp of oil in a 9-inch pan over medium heat, coating the bottom of the pan (make sure to use a pan that is at least slightly larger than your tortilla).
- 3. Pour in the whisked eggs, tilting the pan to spread them across evenly.
- 4. Let the omelette cook for 20 seconds, sprinkle the beans on top then let it cook for another 20 seconds. Using your spatula, gently to go along the edges of the omelette, lifting them away from the pan to loosen.
- 5. Sprinkle 2 tbsp of cheese on top of the omelette, place one tortilla on top of the egg and cheese and flip it onto a plate, tortilla side down.
- 6. Slide the omelette, tortilla side-down, back into the pan. Sprinkle another 2 tbsp of cheese on top of the egg and place another tortilla on top to cover.
- 7. Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then flip the quesadilla to cook the other side for an additional 30 seconds or until cheese melts and tortilla is golden.
- 8. Cut into wedges and serve with salsa.
- *Check this out if you want to watch how I make them!
Accompaniments: salsa, guacamole or sour cream
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Linda B.
November 22, 2011 at 11:20 am
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November 30, 2010 at 8:05 pm
Del
November 29, 2010 at 6:22 pm
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November 29, 2010 at 1:20 pm
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November 29, 2010 at 9:40 am
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November 29, 2010 at 5:10 am