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 |
Ingredients
- 2 tablespoons vegetable oil
- 2 ears fresh corn, kernels removed, or 1/4 cup thawed corn kernels
- 1/2 cup finely chopped white onion
- 2 green jalapeños, sliced into thin rings
- Kosher salt and freshly ground black pepper
- 1 cup black beans, drained and rinsed
- 1 teaspoon ground cumin
- 4 large eggs, whisked
- 2 teaspoons hot sauce (I like Cholula here)
- Olive oil, for cooking
- Eight 6-inch blended flour and corn tortillas
- 2 1/2 cups shredded cheese (“Mexican blend”)
- 8 strips bacon, crisped and chopped
- Chopped scallions or fresh cilantro, for garnish
- 1/2 cup whole-fat Greek yogurt
- 1/2 cup salsa or taco sauce (smooth, not chunky)
- 2 tablespoons sliced scallions
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Made these this morning, I love the heat so I added a habanero and topped with Ghost Pepper ketchup mixed in salsa. I love that you actually cook!! Looking forward to listening in on your podcast “Cooked and Booked”.