After being let down by the Dunkin’ Donuts® morning quesadilla, I came up with this recipe. These quesadillas are a substantial and delightful way to begin the day. For my husband, I prepare these the night before. They taste just as nice when he reheats them in the toaster oven or microwave. Additionally, they can be prepared in advance and frozen for later breakfasts.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 6-inch quesadillas |
Ingredients
- 4 large eggs, divided
- 3 tablespoons milk, divided
- 2 teaspoons butter, divided
- ¼ cup diced green bell pepper
- ¼ cup diced onion
- 2 (1/2 inch thick) slices processed cheese (such as Velveeta®), divided
- 4 (6 inch) flour tortillas
Instructions
- Beat 2 eggs with 1 1/2 tablespoons milk in a bowl.
- Melt 1 teaspoon butter in a 6-inch frying pan over medium heat. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Remove 1/2 the mixture and set aside in a bowl.
- Pour egg mixture and 1/2 vegetable mixture into the skillet. Tilt the pan, gently push one side of the egg, without breaking it, away from the side of the pan, and let the uncooked egg run onto the pan. Repeat with all four sides of the egg, cooking until bottom is set, about 2 minutes. Flip over and cook until bottom is slightly browned, 1 to 2 minutes more.
- Slide omelet onto a tortilla, then slide tortilla back onto the pan. Place 1 slice of cheese onto the omelet and top with another tortilla. Cook until bottom is browned, about 2 minutes. Flip and brown opposite side, about 1 minute more. Slide quesadilla onto a plate and cut into 4 sections.
- Beat remaining 2 eggs and 1 1/2 tablespoons milk together in a bowl. Grease the same pan with the second teaspoon of butter. Repeat steps 3-4 with the reserved vegetables and the remaining cheese and tortillas.
- Use any melting cheese you like.
- If you choose, you can also add a slice of ham or other meat.
- The recipe can be easily modified to 8-inch or 10-inch ones depending on the size of the pan you are using. If you have two 6-inch pans, you can make both quesadillas at the same time or you can use all of the ingredients to make one 10-inch quesadilla in a 10-inch pan.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 393 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 9 g |
| Sodium | 920 mg |
| Sugars | 6 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
The BEST part of this recipe is the comment that you can make it ahead and reheat it. That took most of the stress off a brunch for 8 people. I made the 8 quesadillas tge dat befire and reheated them on wire racks in the oven (15 minutes at 325.) Fantastic!
I have made these a few times without the bell pepper. I use 2 8″ frying pans, and make two of these at the same time. They are also good adding diced bell pepper, diced onions, and diced ham that are sautéed before adding the egg.
Delicious and filling!