Southwest Breakfast Quesadillas
Scrambled eggs, cheese, jalepeno and cilantro, served quesadilla style in soft flour tortillas.
Servings: 6 servings
Calories: 446kcal
Ingredients
- 1 teaspoon olive oil
- 1/2 cup diced onion
- 1 red pepper diced
- 1 jalapeno pepper seeded and diced
- 8 eggs lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2-3 green onions chopped
- 1/4 cup fresh cilantro chopped
- 6-8 small taco sized flour tortillas
- 1 1/2 cups shredded pepper jack cheese
Instructions
- Heat oil in a large, non-stick skillet over medium heat. Add the onions and peppers and cook until vegetables are just soft, about 5 minutes.
- Add the eggs to the skillet, along with the salt and pepper, and cook, stirring frequently, until eggs are scrambled and just done. Stir in the green onions and cilantro. Remove pan from heat.
- Spoon the egg mixture onto half of each tortilla, then sprinkle with cheese. Fold tortillas in half.
- Spray a grill pan with non-stick cooking spray and heat over medium-high heat. Add quesadilla to pan, 2-3 at a time, and cook until golden, 1-2 minutes per side. Alternately, quesadillas can be baked in the oven at 350 degrees for 10-15 minutes.
- Serve warm with salsa, sour cream and guacamole, if desired.
Nutrition
Serving: 1g | Calories: 446kcal | Carbohydrates: 41g | Protein: 22g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 275mg | Sodium: 681mg | Fiber: 3g | Sugar: 2g