Approximate values estimated by AI
Southwestern Breakfast Quesadilla
85% authentic · Southwestern
A flavorful breakfast quesadilla with a Southwestern flair, incorporating black beans, corn, green chilies, and a blend of cheeses.
Ingredients
- Flour tortillas8 (8-inch)
- Eggs6 large
- Black beans, rinsed and drained1 cup
- Corn kernels (fresh or frozen)1/2 cup
- Diced green chilies1/4 cup
- Pepper Jack cheese, shredded1.5 cups
- Cheddar cheese, shredded0.5 cup
- Butter2 tbsp
- Saltto taste
- Black pepperto taste
- Cilantro, chopped (for garnish)2 tbsp
Steps
- 1
In a bowl, whisk eggs with salt and pepper. Melt butter in a non-stick skillet over medium heat. Add eggs and scramble until just cooked. Stir in black beans, corn, and diced green chilies.
- 2
Wipe the skillet clean. Heat over medium-high heat. Place one tortilla in the skillet. Sprinkle half of the tortilla with a mix of Pepper Jack and Cheddar cheeses, then top with the egg and bean mixture. Fold the other half of the tortilla over the filling.
- 3
Cook for 2-3 minutes per side, until golden brown and the cheese is melted. Repeat with remaining tortillas and filling.
- 4
Cut each quesadilla into wedges, garnish with chopped cilantro, and serve immediately.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
