Perfect for a brunch for two, this lively breakfast quesadilla recipe combines the comforts of scrambled eggs and cheese with the classic flavors of Mexico. Serve with a side of fresh fruit.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
699 Calories
Recipe Instructions
Step 1
Melt 1 tablespoon butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Step 2
Add chicken, chicken stock, and taco seasoning; bring to a simmer. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat and drain, being careful to remove as much liquid as possible, while keeping onions and garlic. Transfer chicken mixture to a plate.
Step 3
Melt remaining butter in the same skillet over medium heat. Whisk eggs in a small bowl with salt and pepper. Pour into the skillet and add chicken mixture, diced tomatoes and chiles, and cilantro; scramble until eggs are set, about 5 minutes. Add an additional beaten egg, if desired. Remove from the heat and add 1/4 cup cheese, stirring until cheese is melted.
Step 4
Place 2 tortillas in a separate, large skillet over low heat. Sprinkle part of the remaining cheese on top and let melt. Spoon 1/2 of the chicken-egg mixture onto each tortilla, sprinkle with remaining cheese, and top with remaining tortillas. Flip carefully and cook on the other side for about 1 minute.
Step 5
Remove from the skillet and place each tortilla on a plate. Slice, garnish with sour cream, guacamole, and hot sauce, and serve.
Ingredients
¼ cup chopped fresh cilantro
salt and ground black pepper to taste
½ cup chicken stock
1 clove garlic, chopped
1 (10 ounce) can diced tomatoes with green chile peppers, drained
4 (6 inch) corn tortillas
½ medium yellow onion, chopped
½ cup shredded Cheddar cheese, divided
2 tablespoons salted butter, divided
2 (4 ounce) skinless, boneless chicken breast halves, chopped
