Breakfast Quesadilla Recipe

Name: Breakfast Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 4 each Small Corn tortillas; 6 Eggs; 2 tsp Taco seasoning; 1/2 cup Mexican cheese; 1 Fresh salsa to garnish; 1 Cilantro to garnish; 1 Lime to garnish; 1 Side of bacon or Chorizo; 1/2 cup Sour cream; 2 Roasted Poblano Peppers; 1 tsp Cumin; 1 tbsp Cilantro; 1/2 Lime squeezed

Servings: persons

4 each Small Corn tortillas
6 Eggs
2 tsp Taco seasoning
1/2 cup Mexican cheese
1 Fresh salsa to garnish
1 Cilantro to garnish
1 Lime to garnish
1 Side of bacon or Chorizo
1/2 cup Sour cream
2 Roasted Poblano Peppers
1 tsp Cumin
1 tbsp Cilantro
1/2 Lime squeezed

1
To make sauce: Roast Poblano peppers in oven on broil until skin is blackened.
2
Let steam in ziplock for several minutes.
3
Peel skin off.
4
Combine peppers, sour cream, cumin, cilantro, and lime juice in blender.
5
Fry tortillas in vegetable oil until golden and crisp.
6
Scramble eggs with taco seasoning and cheese.
7
Place scrambled eggs in between two fried tortillas.
8
Top with salsa, cilantro, sour cream sauce.
9
Garnish with fresh lime juice.
10
Serve with bacon or Chorizo sausage.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 each Small Corn tortillas, 6 Eggs, 2 tsp Taco seasoning, 1/2 cup Mexican cheese, and more.

Yes, Breakfast Quesadilla falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Quesadilla

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