Breakfast Quesadilla

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  • Yield: 4-8 servings
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Ingredients

Fruit Salsa:

2 Nectarines diced

2 Mangos peeled and diced

1 Cup diced pineapple

2 Tomatoes (medium to large) seeded and diced

1 Red Onion diced

2-6 Jalapeno peppers seeded and diced

2 Tbs. chopped cilantro

2-4 Tbs. Fresh squeezed lime juice

Combine all in a medium mixing bowl

Salt and Pepper to taste

(Recipe can be cut in half)

Quesadilla:

Torta/Tostada

8 oz. pkg of queso fresco

4-12 strips of bacon

4-8 eggs

1 pkg flour or corn tortillas

1 15 oz can of pinto or black beans (may substitute can of refried beans)

1 large avocado sliced lengthwise

Directions

  1. Cook bacon in frying pan on medium-high until lightly crisp, remove and chop. Open can of beans drain half of the liquid then put into pan. Add about 2 Tbs. of the rendered bacon fat to the beans and cook on medium low, begin mashing the beans with a potato masher or other utensil like a slotted spoon. Once mashed to desired consistency mix in chopped bacon then salt and pepper to taste and remove from heat. (Make sure not to over salt due to the already saltiness of the bacon)
  2. Warm 4-8 tortillas by placing them in between two salad size plates face to face (this creates a tortilla warmer effect and will keep them warm without drying them out) and microwave for about 30seconds.
  3. Meanwhile begin frying eggs in the remaining rendered bacon fat until done sunny side up or to your desired style. (I like my yolk done easy)
  4. Spread refried beans onto individual tortillas then top with slices of queso fresco then plate, return to microwave for 15-20 seconds on high or place flat in a wide pan on medium heat until warm. Once warm place one egg on top of each tortilla with bean and cheese, then top with about 3-4 Tbs. fruit salsa, top that with 3-4 slices of avocado and sprinkle a pinch of chopped cilantro.
  5. Enjoy!