Simple, quick and a guaranteed crowd-pleaser! These quesadillas are loaded with spiced chicken, eggs, and crunchy veggies. If you prefer, you can make this with just egg and cheese… but what fun would that be? 😉
Breakfast Quesadillas
Course: BreakfastCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesTotal time
1
hour10
minutesIngredients
2 eggs
pinch of salt
1/8 tsp red chilli powder
1 tsp oil
2 spinach (or regular) tortilla
pickled jalapenos
green capsicum
baby spinach
mushrooms
1/4 cup boneless chicken
2 tsp taco seasoning
1/4 cup cheddar cheese
tabasco
sriracha
green sriracha
Directions
- Cut the chicken in small cubes and evenly coat in taco seasoning. I always have some homemade taco seasoning that I use to add a Mexican flavour to the meat.
- In 1 tsp oil cook the chicken until done. Set aside.
- Beat the eggs and season with salt and red chilli powder.
- Heat oil in a large frying pan (enough to fit the tortilla without folding at the edges) and pour in the egg mixture. It’ll be a thin layer. Once the egg is almost set (in ~2 mins) place a tortilla on top. Flip the tortilla to have the egg facing up.
- Now do the toppings. I add pickled jalapeños, baby spinach, capsicum, mushrooms, and cooked chicken. You could swap out the chicken for salami or beef mince).
- Add condiments like tabasco, sriracha and green sriracha.
- Add cheddar cheese as the top most layer.
- Place another tortilla on top and flip carefully to toast the other side. When the cheese melts and both sides are crisp, cut into wedges and serve hot.
