This Southwest Breakfast Quesadilla is a tasty way to start your day! Packed with eggs, cheese, and savory veggies, it’s quick to make and so satisfying.
Plus, who doesn’t love a cheesy, crispy delight? I like to throw in any leftovers I have lying around — waste not, want not! Perfect for breakfast or brunch with friends!
Key Ingredients & Substitutions
Flour Tortillas: Large flour tortillas are great for wrapping everything up. If you’re gluten-free, use corn tortillas instead; just be mindful as they can break more easily.
Eggs: This recipe uses large eggs, but feel free to use medium or extra-large if that’s what you have on hand. You can also substitute with egg whites for a lighter version.
Black Beans: Canned black beans work well since they’re quick and easy. If you’re looking for something different, try using pinto beans or chickpeas for an interesting twist.
Cheddar Cheese: Cheddar adds wonderful flavor, but you could use Monterey Jack or pepper jack for a spicier option. Vegan cheese is a good substitution if you’re dairy-free.
Bell Peppers: Red or green bell peppers are delicious, but you can swap in roasted peppers or even skip them if you prefer. Zucchini could also be a fun addition!
How Do I Make Sure My Quesadillas Are Crispy and Cheesy?
Getting the perfect quesadilla takes a little finesse. Here are some key tips to ensure a crispy outer layer and melty cheese inside:
- Cook on medium heat instead of high; this allows the cheese to melt thoroughly without burning the tortilla.
- Use a non-stick skillet or griddle, or make sure your pan is well-greased to prevent sticking.
- Let the quesadilla rest for a minute after cooking. This helps the cheese set slightly so it doesn’t ooze out when you cut it.
- Don’t overload your quesadilla! Keep the filling balanced to allow even cooking and easy flipping.
How to Make Southwest Breakfast Quesadilla?
Ingredients You’ll Need:
For the Quesadilla:
- 4 large flour tortillas
- 6 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 cup black beans (canned, drained, and rinsed)
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes, plus extra for garnish
- 1/4 cup chopped green onions, plus extra for garnish
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1/2 cup diced bell peppers (red or green)
- 1/4 cup diced onions
- 1 tbsp olive oil or butter
- Optional: salsa or hot sauce for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook, making it a quick yet delicious breakfast option. You’ll have everything ready from start to finish in no time!
Step-by-Step Instructions:
1. Prepare the Egg Mixture:
In a medium bowl, whisk together the eggs, milk, salt, and pepper until everything is well combined. This whisking helps to incorporate air into the eggs for a fluffier texture.
2. Cook the Vegetables:
Heat the olive oil or butter in a non-stick skillet over medium heat. Once it’s hot, add the diced onions and bell peppers. Sauté them for about 3-4 minutes, stirring occasionally until they are softened and fragrant.
3. Add the Black Beans:
Add the black beans to the skillet and cook for another 1-2 minutes until they are heated through. This adds a delightful texture and flavor to the filling.
4. Scramble the Eggs:
Pour the egg mixture into the skillet with the vegetables and beans. Gently stir to scramble the mixture until the eggs are cooked but still moist—this should take a few minutes. Once done, remove it from the heat.
5. Assemble the Quesadilla:
Lay one tortilla flat in a clean skillet or on a griddle over medium heat. Sprinkle half of the cheese evenly over the tortilla. Then, spread half of the scrambled egg mixture over the cheese. Top it off with some diced tomatoes, green onions, and cilantro.
6. Add More Cheese and Second Tortilla:
Sprinkle the remaining cheese over the filling, and place a second tortilla on top. This helps to hold everything together and adds extra cheesy goodness!
7. Cook to Perfection:
Cook the quesadilla for about 2-3 minutes on one side until it’s golden brown. Carefully flip it over and cook the other side for another 2-3 minutes, or until golden and the cheese is melted.
8. Cut and Serve:
Remove the quesadilla from the pan and let it rest for a minute. This allows the cheese to set a little, making it easier to cut. Slice it into wedges and repeat the process with the remaining tortillas and filling.
9. Garnish and Enjoy:
Serve the warm quesadillas garnished with extra diced tomatoes, green onions, and cilantro. Don’t forget to add salsa or hot sauce on the side for an extra kick!
Enjoy your delicious Southwest Breakfast Quesadilla!
Can I Substitute Eggs with a Plant-Based Alternative?
Absolutely! If you want a plant-based option, you can use a product like Just Egg or whisk together silken tofu with a bit of turmeric for color. Keep in mind that cooking times may vary slightly.
How Can I Make These Quesadillas Spicier?
If you like heat, add diced jalapeños or use pepper jack cheese instead of cheddar. You can also serve them with a spicy salsa or drizzle hot sauce on top.
Can I Freeze Leftover Quesadillas?
Yes, you can freeze them! Allow the quesadillas to cool completely, then wrap them tightly in plastic wrap or aluminum foil. Place them in an airtight container or freezer bag and freeze for up to 3 months. To reheat, bake at 375°F (190°C) until warmed through, about 15-20 minutes.
What Other Fillings Can I Use?
The filling options are endless! Try adding cooked breakfast sausage or bacon, spinach, or even avocado for added richness. Feel free to get creative with your favorite ingredients!
