Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa

Prep Time 20 minutes

Cook Time 10 minutes 

Total Time 30 minutes 

Servings: 4

Calories Per Serving: 621 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

• 6 large eggs

• kosher salt

• 1 tablespoon butter at room temperature

• 1 can (4 ounce) diced green chiles

• 1-2 chipotle peppers in adobo, finely chopped

• 4 whole wheat or regular flour tortillas

• 1/2 cup shredded sharp cheddar cheese

• 1/2 cup shredded pepper jack cheese

• 4 slices cooked crispy bacon, lightly crumbled

• 1-2 cups baby spinach or arugula

• 2 tablespoons fresh chopped chives

• extra virgin olive oil, for cooking

Avocado Salsa

• 1/2 cup fresh coriander

• 1 tablespoon fresh chopped chives or green onions

• 1 jalapeño, seeded and chopped

• juice from 1 lime

• 1 avocado, diced

• kosher salt

Instructions

1. Whisk together the eggs and a pinch of salt in a medium bowl.

2. Melt 1 tablespoon butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately remove from the skillet.

3. In a small bowl, combine the green chiles and chipotle peppers. 

4. Lay the tortillas flat on a clean counter. On the top of 2 tortillas, evenly layer the cheeses, eggs, bacon, and green/chipotle peppers. Add a handful of greens (spinach, arugula, etc) on top. Then lay the remaining 2 tortillas on top. 

5. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side. Serve topped with avocado salsa. 

6. To make the salsa, combine all ingredients in a bowl. Add salt, to taste. 

Notes

To freeze these, assemble the quesadillas as directed above, but do not cook them. Wrap each quesadilla individually in plastic wrap and freeze in a single layer. Once frozen, transfer to a freezer bag.

Freeze for up to 2 months.

To cook once frozen, remove the plastic wrap and warm the quesadilla in the microwave for 1-2 minutes to thaw. Then cook as directed in the skillet.