Breakfast Quesadilla

Fluffy eggs and spicy chiles folded into a tortilla with rich melted cheese makes breakfast a pleasure! Lightly toasted to perfection, this quesadilla redefines breakfast.
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You can use a variety of cheeses such as asadero, Meonterey jack, and white cheddar. For a chorizo quesadilla, sub the bacon for 4 oz cooked beef or pork chorizo.
Find this recipe and more in our cookbook Tex Mex Diabetes Cooking. To order directly from the American Diabetes Assocation, click here!
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- Prep time
- 15 min
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- Cook time
- 16 min
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- Servings
- 6 Servings
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- Serving size
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1 wedge
Ingredients
- nonstick cooking spray
- 1
- 1
- canned green chiles
- 1/4 cup
- 1/4 cup
- eggs (beaten)
- 4
- 4
- black pepper
- 1/4 tsp
- 1/4 tsp
- 10-inch whole wheat flour tortillas
- 2
- 2
- reduced fat cheddar cheese, or use Mexican blend, Monterey Jack, or pepper jack (reduced fat)
- 1 1/2 cup
- 1 1/2 cup
- turkey bacon (cooked crisp and crumbled)
- 4 slice
- 4 slice
Directions
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Coat a small skillet lightly with cooking spray.
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Saute green chiles over medium-low heat for 1-2 minutes. Add beaten eggs and cook, stirring, until scrambled and set. Season with pepper.
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Coat a second, large skillet lightly with cooking spray. Place one tortilla in the skillet and cook over medium heat until air bubbles begin to form, about 1 minute. Flip tortilla over and cook for 1 minutes more (do not let tortilla get crispy).
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Spread half the cheese evenly over the tortilla, covering to the edges.
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Reduce heat to low. Quickly arrange half the cooked bacon and half the egg mixture over the cheese. Cook until the cheese starts to melt, about 1 minute.
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Fold tortilla in half to create a half-moon shape. Flip folded tortilla over and cook until it is lightly toasted and the cheese filling is completely melted, 1-2 minutes.
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Transfer quesadilla to a cutting board. Recoat the skillet with cooking spray, and repeat with the second tortilla and remaining cheese, bacon, and egg mixture.
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Cut each quesadilla into 3 wedges and serve immediately with fresh salsa.