Mexican cheese quesadilla
This Mexican Cheese Quesadilla features sautéed red pepper and onion, scrambled eggs, and a blend of mozzarella and Monterey Jack cheese, all encased in crispy tortillas. It's a quick and satisfying dish, perfect for breakfast or brunch.
Cook time 10 min
Prep time 15 min
Ingredients:
2 tortillas2 eggs
1/4 cup red pepper
1/4 cup onion
1/2 oz low moisture mozzarella cheese
1/2 oz monterey cheese
Start your day with a burst of flavor by preparing a delightful Mexican Cheese Quesadilla. This easy-to-make recipe combines the goodness of fresh vegetables, wholesome eggs, and delicious cheeses, all wrapped in crispy tortillas. Perfect for a quick breakfast or brunch, this dish is both nutritious and satisfying.
Instructions:
- Chop 1/4 cup of red pepper into small pieces.
- Chop 1/4 cup of onion into small pieces.
- Shred both the mozzarella and Monterey Jack cheeses if not pre-shredded.
- Heat a non-stick skillet over medium heat. Add a drizzle of oil or butter.
- Add the chopped red pepper and onion to the skillet. Sauté for about 2-3 minutes until they start to soften.
- In a bowl, beat the 2 eggs until well mixed.
- Pour the beaten eggs into the skillet with the vegetables. Cook, stirring frequently, until the eggs are fully cooked and scrambled, about 2-3 minutes. Remove the mixture from the skillet and set aside.
- Place one tortilla on the skillet (you can keep the skillet on low heat).
- Evenly spread half of the cheese (both types mixed) on the tortilla.
- Add the scrambled egg and vegetable mixture on top of the cheese.
- Sprinkle the remaining cheese over the egg mixture.
- Place the second tortilla on top, pressing down gently.
- Cook the tortilla for about 2-3 minutes, or until the bottom is golden brown and the cheese starts to melt.
- Carefully flip the quesadilla using a wide spatula. Cook for another 2-3 minutes on the other side, until golden brown and the cheese is fully melted.
- Remove the quesadilla from the skillet. Let it sit for a minute to cool slightly.
- Cut the quesadilla into wedges using a pizza cutter or sharp knife.
- Serve immediately, possibly with salsa, avocado, or your favorite toppings.
With its combination of vibrant vegetables, creamy cheeses, and hearty eggs, the Mexican Cheese Quesadilla is sure to become a favorite morning meal. It’s quick to prepare, loaded with flavor, and provides a great start to your day. Enjoy your quesadilla with your favorite sides for a complete and satisfying breakfast!
Mexican cheese quesadilla FAQ:
To store leftover quesadillas, place them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave when ready to eat.
The quesadilla is done when both sides are golden brown and the cheese has fully melted. This usually takes about 2-3 minutes per side on medium heat.
Yes, you can substitute cheeses according to your preference. Cheddar, Pepper Jack, or a cheese blend would work well in place of mozzarella and Monterey Jack.
A medium skillet (typically 8-10 inches) is recommended for cooking the quesadilla to ensure even cooking and browning.
Yes, this quesadilla is already vegetarian as it contains eggs and vegetables. You can add more veggies like spinach or mushrooms if desired.
Cooking Tips:
- Use fresh vegetables to enhance the flavor and texture of the quesadilla.
- If you prefer a spicier kick, consider adding some chopped jalapeños or a dash of hot sauce.
- To achieve a crispy exterior, cook the quesadilla on medium heat and avoid overcrowding the pan.
- Serving with salsa, guacamole, or sour cream can add an extra layer of flavor.
- If you're short on time, prep the vegetables the night before.
Nutrition Facts
1 ServingsCalories 380kcal
Protein 24g
Carbohydrates 27g
Fiber 4.27g
Sugar 4.27g
Fat 20g
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