Green Chile Breakfast Quesadillas

Name: Green Chile Breakfast Quesadillas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 quesadillas
Ingredients: 4 oz. Monterrey Jack or Pepper Jack, shredded; 1 4 oz. can diced mild green chiles; 1/4 bunch fresh cilantro, chopped; 4 large eggs; 4 fajita size 8" diameter tortillas

User Reviews

5.0

51 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 quesadillas
Calories
32505 kcal
Course
Breakfast
Cuisine
American, International, Vegetarian

Green Chile Breakfast Quesadillas

Nancy Wheeler

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Gooey Monterrey Jack, zesty green chiles, and a crispy tortilla dress up your morning eggs in these quick and easy Green Chile Breakfast Quesadillas.

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Ingredients

Servings

4 oz. Monterrey Jack or Pepper Jack, shredded $1.25
1 4 oz. can diced mild green chiles $0.87
1/4 bunch fresh cilantro, chopped $0.24
4 large eggs $0.89
4 fajita size 8" diameter tortillas $0.95

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Instructions

Drain the green chiles well. Add them to a bowl with the shredded cheese and chopped cilantro, and stir until everything is evenly mixed.
Cook the four large eggs over easy (or your favorite method) in a large skillet.
Spread 1/4 of the cheese and chile filling over half of each tortilla, then top each with an egg. Fold the tortillas closed to make a half circle.
Cook two quesadillas at a time in the large skillet over medium heat until the outsides are golden brown and crispy and the cheese is melted inside (cook on each side). Cut each quesadilla in half or into thirds to form triangles. A pizza cutter works well for this job. Serve hot.

Notes

The filling (minus the egg) can be mixed ahead of time and kept in the refrigerator for 2-3 days. Use a portion of the filling each day to make a fresh quesadilla.