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These Fast Tex-Mex Breakfast Quesadillas pack fluffy scrambled eggs, melted cheese, and a hit of smoky spice into a crispy folded tortilla, ready to eat in under 15 minutes. A hearty, handheld breakfast that's perfect for busy mornings or a lazy weekend brunch.
Per serving
380kcal
Calories
18g
Protein
30g
Carbs
Prep Time
5 min
Cook Time
10 min
Servings
2 people
Difficulty
easy
21g
Fat
2g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Whisk the eggs in a bowl with a splash of milk, salt, and black pepper.
Heat a little oil in a nonstick pan over medium heat. Pour in the eggs and scramble gently for 2-3 minutes until just set but still soft; remove from the pan.
In the same pan, warm one tortilla over medium heat. Sprinkle half of it with shredded cheese, then top with the scrambled eggs, diced tomato, and chopped jalapeno.
Fold the tortilla in half over the filling and press down gently with a spatula.
Cook for 1-2 minutes per side, until the tortilla is golden and crisp and the cheese has fully melted.
Repeat with the remaining tortilla and filling.
Slice each quesadilla into wedges and serve hot with salsa, sour cream, or hot sauce on the side.
Scramble the Eggs Softly: Slightly undercooking the eggs before assembling the quesadilla is ideal, since they'll continue cooking gently while the tortilla crisps up. Don't Overfill: Piling on too much filling makes the quesadilla hard to fold and flip - a thin, even layer crisps better and holds together. Press While Cooking: Gently pressing the folded tortilla with a spatula helps the cheese melt evenly and gives a satisfying crisp exterior.
Yes, cooked crumbled sausage, diced ham, or shredded chicken all work well - just add them to the pan alongside the eggs or as an extra filling layer before folding.
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