Recipe courtesy of Sunny Anderson
Sunny's Easy Breakfast Quesadillas
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 quesadillas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1115
- Total Fat
- 68 g
- Saturated Fat
- 25 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 14 g
- Sugar
- 8 g
- Protein
- 50 g
- Cholesterol
- 299 mg
- Sodium
- 1178 mg
When I think of all the quick bites I make at home, more often than not, something goes into a tortilla. They seem to stay good for a long time if you refrigerate them and are the perfect canvas for many flavors. This is an easy way to get a breakfast bite with all the pertinent needs; veggies, protein, carbs and cheese! In the dipping sauce, I substitute yogurt for the usual sour cream, but feel free to use what you prefer. I find there is very little taste difference, and the yogurt provides a bit more protein to start your day.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 quesadillas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1115
- Total Fat
- 68 g
- Saturated Fat
- 25 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 14 g
- Sugar
- 8 g
- Protein
- 50 g
- Cholesterol
- 299 mg
- Sodium
- 1178 mg
Ingredients
Veggies:
Eggs:
Quesadillas:
Dipping Sauce:
Directions
- For the veggies: In a large saucepan on medium heat, add the oil and let it begin to swirl from the heat. Add the corn and allow to cook until lightly charred, about 3 minutes. Add the onion, jalapeño, a pinch of salt and a few grinds of pepper. Add the black beans and cumin. Continue to cook a few minutes more. Remove to a plate.
- For the eggs: In a bowl, whisk the eggs and hot sauce. To a nonstick frying pan, add some olive oil, then the eggs and quickly scramble until cooked through, about 2 minutes. Remove to a plate and wipe the pan clean.
- For the quesadillas: Divide and add the ingredients to the pan in this order: tortilla, cheese, bacon, veggies, egg, cheese. Cover the pan with a lid until the cheese on top begins to melt, then add another tortilla to the top; press and flip. Cook until crisp on the bottom. Remove to a wire rack and repeat for the second quesadilla.
- For the dipping sauce: In a small bowl, stir together the yogurt and salsa. Top with the scallions. Cut the quesadillas into wedges and serve with more scallions and cilantro scattered over.
- Alternate prep: Do not scramble the eggs. Add half the eggs to the pan, then add half the veggies, bacon and cheese. Add a tortilla; once the egg is cooked, flip the entire thing over with the egg on top, then top with cheese and the second tortilla. Cover with a lid and let the cheese melt. Flip the quesadilla again to toast it on the other side. This keeps the ingredients in place inside the tortillas really well.
