We haven't done too much of this kind of cooking since we moved and I was hungry for it the other morning for breakfast. I decided to mix it up a little from my normal "fusion breakfast" routine and make breakfast quesadillas.
I started out with eggs, Sriracha and a splash of water for the scramble.
The beauty of this meal is that you can make your eggs however you like them. You can add cheese or meat to them while scrambling or wait and add them to the quesadilla or not at all. There are no rules.
Once your scrambled eggs are done to your liking, it is time to start assembling your quesadillas. Start with the tortilla of your choice. This is the first time I've used this brand and they are okay. A homemade white flour tortilla would probably taste better, I'm sure! I will probably buy these particular tortillas again because they are one of the healthier options offered at the grocery store. I find them much better toasted as a quesadilla rather than untoasted as a wrap.
We are a Cabot Cheese household here...always have and always will be. We venture outside of the Cabot box only to buy the kinds of cheese that we can't get from Cabot. Their Pepper Jack and Seriously Sharp are staples on the grocery list so that we never run out.
We ♥ Cabot Cheese!
Slice or grate the cheese and lay it down on one side of the tortilla. We normally grate it; but, I took the easy way out and just sliced it thinly. I, also, make my quesadillas with one tortilla folded over rather than "sandwiching" the filling between two tortillas. They cook better for me that way so that the filling stays inside.
These are a great way to add some healthy veggies to your quesadilla. I added fresh baby spinach to mine.
On top of the spinach goes the yummy eggs...
And grape tomatoes...
And some yummy New Hampshire herbed goat cheese...
I may or may not have a slight addiction
to that goat cheese.
I love the taste of fresh chopped green onions in my breakfast tacos/quesadillas. Garlic chives are, also, a nice addition. I don't have any yet; but, I will have some soon. They are just starting to pop their little heads up in my pot. More on my gardening in a later post! Moving on...
Another layer of spinach is added because, in my opinion, you can't have too much. It's a nutritional powerhouse full of vitamins and fiber and this is a great way to add it to your diet.
Another layer of the yummy Cabot Cheese to melt on the other side of the spinach and it's ready to hit the hot pan. I always make my quesadillas in a nonstick pan without oil of any kind. They usually brown nicely on a medium heat.
When the quesadilla is brown and the cheese starts to melt on the first side, flip it over and brown the other side.
This was so yummy that I probably could have eaten it by myself. I split it in half and shared with David. I'm so good to him.
This is one of those dishes that has no recipe. There aren't any rules on what you can or cannot put into it. Whatever you like with your eggs or in an omelet would be great in these. You can use anything in your fridge that you have on-hand. You can use egg whites or if you don't like or want eggs, leave them out. Use cheese and/or meat and/or veggies! You are only limited by your imagination here so have fun with it. These are great for breakfast; but, don't limit them to just that meal. They make a tasty lunch and can be a light meatless "breakfast for dinner" during Lent. This is, also, a good way to get your kids involved in the kitchen. Prepare the fillings and let everyone choose what to put inside their quesadilla. Kids love to be able to make their own choices.
This recipe is linked being linked up with Ruby Tuesday, Tuesdays at the Table, Delectable Tuesday, Tempt My Tummy Tuesday and Hearth and Soul.
Thanks so much for stopping by!