This Southwest Breakfast Quesadilla is a tasty way to start your day! Stuffed with eggs, cheese, and zesty peppers, it’s warm and cheesy goodness wrapped up in a crispy tortilla.
I love making these for breakfast because they’re quick and delicious. You can even add in your favorite veggies or salsa for a little extra kick. Yum! 🌶️
Key Ingredients & Substitutions
Flour Tortillas: These are the foundation of the quesadilla. If you’re looking for a healthier option, whole wheat tortillas or corn tortillas can be great substitutes. They add a different texture and flavor too!
Eggs: The main protein in this dish. You can swap in egg whites for a lighter version, or even use tofu scramble for a vegan alternative. I often mix in a splash of milk for fluffier eggs!
Black Beans: These add creaminess and nutrition. Canned beans are super convenient! You could also use refried beans or kidney beans if that’s what you have on hand. They’ll give a different taste but will still be yummy.
Cheddar Cheese: This cheese melts beautifully! If you’re lactose intolerant, try a dairy-free cheese. I also enjoy using pepper jack for a bit of spice!
Cilantro: A fresh herb that brightens the dish. If you’re not a fan, parsley works well too. Or simply skip it if herbs aren’t your thing.
How Do I Get My Quesadillas Extra Crispy?
To make sure your quesadillas are crispy, follow these steps:
- Use medium heat – too high can burn the tortilla before the cheese melts.
- Press down gently with a spatula as they cook. This helps the tortilla crisp up.
- Spray the skillet lightly with cooking spray or add a touch more butter for golden goodness.
- Don’t overfill! This way they fold easily and get that nice crunch on the outside.
Let them rest for a minute after cooking to help maintain their crispiness before cutting!
How to Make Southwest Breakfast Quesadilla
Ingredients You’ll Need:
For the Quesadilla:
- 4 large flour tortillas
- 6 large eggs
- 1/2 cup black beans, drained and rinsed
- 1/2 cup diced tomatoes
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1 tbsp olive oil or butter
- Salt and pepper, to taste
- Optional: salsa or hot sauce for serving
How Much Time Will You Need?
This delicious Southwest Breakfast Quesadilla takes about 10-15 minutes to prepare and cook. It’s a quick and satisfying meal, perfect for busy mornings or a fun brunch with friends!
Step-by-Step Instructions:
1. Whisk the Eggs:
In a medium bowl, crack the eggs and sprinkle in a little salt and pepper. Use a whisk or fork to beat the eggs together until they are well mixed and a bit frothy.
2. Cook the Eggs:
Heat a skillet over medium heat and add the olive oil or butter. Once it’s warm, pour in the eggs. Stir gently with a spatula while cooking until the eggs are softly scrambled and just set. Then take them off the heat and set aside.
3. Assemble the Quesadillas:
Lay the flour tortillas flat on a clean surface. On one half of each tortilla, evenly distribute the scrambled eggs. Top the eggs with black beans, diced tomatoes, green and red bell peppers, shredded cheddar cheese, and chopped cilantro. Make sure to spread everything out evenly for the best flavor!
4. Fold and Cook:
Carefully fold each tortilla in half, covering the filling. Wipe the skillet clean and return it to medium heat. Place one quesadilla in the skillet at a time and cook for about 2-3 minutes on each side, until the tortilla is golden brown and the cheese is melted. You can press down slightly with a spatula while cooking for extra crispiness!
5. Serve:
Once cooked, remove the quesadilla from the skillet and let it cool slightly before cutting. Slice each quesadilla into wedges and garnish with any remaining chopped cilantro. Serve hot, with salsa or hot sauce on the side if desired.
Enjoy your flavorful, cheesy Southwest Breakfast Quesadilla!
Can I Use Whole Wheat or Corn Tortillas Instead?
Absolutely! Whole wheat tortillas will give you a heartier option, while corn tortillas can make for a gluten-free choice. Just keep in mind that they may have a different texture and flavor, but they’ll still be delicious!
What Can I Substitute for Eggs?
If you’re looking for a vegan option, you can use scrambled tofu seasoned with turmeric for color and flavor, or chickpea flour mixed with water as a chickpea scramble! Both work well to provide a filling base.
How to Store Leftovers?
Store any leftover quesadillas in an airtight container in the fridge for up to 2 days. To reheat, place them back in the skillet over medium heat until warmed through, or pop them in the microwave for a quick fix!
Can I Add More Vegetables?
Definitely! Feel free to add any of your favorite vegetables, such as spinach, zucchini, or mushrooms. Just remember to sauté any veggies that need it before adding them to the quesadilla, so everything cooks evenly!
