Breakfast Quesadilla

Breakfast Quesadilla
Source: Tex Mex Diabetes Cooking. Recipe Credit: . Photo Credit: Mittera.
Summary

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.

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!

  • Prep time
    15 min
  • Cook time
    16 min
  • Servings
    6 Servings
  • Serving size
    1 wedge
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 wedge
  • Amount per serving Calories 160

  • Total Fat 10g
    • Saturated Fat 4g
    • Trans Fat 0g
  • Cholesterol 140mg
  • Sodium 460mg
  • Total Carbohydrate 8g
    • Dietary Fiber 5g
    • Total Sugars 1g
  • Protein 14g
  • Potassium 135mg
  • Phosphorus 260mg

Choices/Exchanges: 2 Medium-fat meat, 1/2 Starch

Ingredients

Ingredients

  • nonstick cooking spray
    1
  • canned green chiles
    1/4 cup
  • eggs (beaten)
    4
  • black pepper
    1/4 tsp
  • 10-inch whole wheat flour tortillas
    2
  • cheddar cheese, or use Mexican blend, Monterey Jack, or pepper jack (reduced fat)
    1 1/2 cup
  • turkey bacon (cooked crisp and crumbled)
    4 slice
Directions

Directions

  1. Coat a small skillet lightly with cooking spray.

  2. Saute green chiles over medium-low heat for 1-2 minutes. Add beaten eggs and cook, stirring, until scrambled and set. Season with pepper.

  3. 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).

  4. Spread half the cheese evenly over the tortilla, covering to the edges.

  5. 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.

  6. 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.

  7. 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.

  8. Cut each quesadilla into 3 wedges and serve immediately with fresh salsa.

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