Green Chile Breakfast Quesadillas Recipe

Name: Green Chile Breakfast Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, lard or vegetable oil; 1 small onion, finely diced; Kosher salt; 4 garlic cloves, minced; 2 tablespoons all-purpose flour; 2 cups chicken broth or water; 2 cups chopped Hatch or Anaheim green chiles (roasted, peeled and seeded), from about 2 pounds chiles; 1/2 teaspoon cumin seeds, toasted and coarsely ground; 1/2 teaspoon oregano; 4 large flour tortillas, plain or whole wheat; 8 ounces grated cheese, such as Oaxaca string cheese or Monterey Jack; 2 tablespoons butter; 2 medium-size cooked peeled potatoes, cut in small cubes, about 1 1/2 cups (optional); 6 to 8 eggs, lightly beaten; Salt and pepper; 4 ounces queso fresco or cotija cheese, crumbled; Handful of cilantro sprigs; 1 firm-ripe avocado, sliced; Radishes, optional, for garnish

Servings: persons

2 tablespoons butter, lard or vegetable oil
1 small onion, finely diced
Kosher salt
4 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups chicken broth or water
2 cups chopped Hatch or Anaheim green chiles (roasted, peeled and seeded), from about 2 pounds chiles
1/2 teaspoon cumin seeds, toasted and coarsely ground
1/2 teaspoon oregano
4 large flour tortillas, plain or whole wheat
8 ounces grated cheese, such as Oaxaca string cheese or Monterey Jack
2 tablespoons butter
2 medium-size cooked peeled potatoes, cut in small cubes, about 1 1/2 cups (optional)
6 to 8 eggs, lightly beaten
Salt and pepper
4 ounces queso fresco or cotija cheese, crumbled
Handful of cilantro sprigs
1 firm-ripe avocado, sliced
Radishes, optional, for garnish

1
Put butter in a heavy-bottomed saucepan over medium heat.
2
Add onion, season lightly with salt and cook, stirring, until softened but not browned, about 5 minutes.
3
Add garlic and cook for 1 minute more.
4
Sprinkle in flour and stir to coat.
5
Add broth a little at a time, whisking constantly until thickened, about 2 minutes.
6
Add chopped chile, cumin, oregano and about 1/2 teaspoon salt.
7
Lower heat and simmer, stirring occasionally, for 15 to 20 minutes.
8
You should have about 3 cups medium-thick sauce.
9
(May be prepared in advance and refrigerated for up to 5 days.)
10
Keep sauce warm.

1460

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 tablespoons butter, lard or vegetable oil, 1 small onion, finely diced, Kosher salt, 4 garlic cloves, minced, and more.

Yes, Green Chile Breakfast Quesadillas 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.

That's it — enjoy your meal!

Green Chile Breakfast Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions