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Breakfast Quesadillas

(6)
  3 reviews
  • 30 min prep time
  • 35 min total time
  • 16 ingredients
  • 4 servings
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Quesadillas are simply savory-filled flour tortillas, either folded in half or stacked. This zesty egg and sausage version will perk up any brunch menu.

Bake-Off® Contest 42, 2006
Jane Ozment
Purcell, Oklahoma

Ingredients

Quesadillas

1/3
lb bulk pork sausage
6
eggs
2
tablespoons sour cream
2
tablespoons half-and-half
1
package (1 oz) Old El Paso™ taco seasoning mix
1
tablespoon butter or margarine
2
tablespoons finely chopped fresh chives
2
tablespoons finely chopped fresh cilantro
2
tablespoons chopped tomato
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
package (11 oz) Old El Paso™ flour tortillas for burritos, 8 inch (8 tortillas)
1/2
cup shredded Cheddar cheese (2 oz)
1/2
cup shredded Monterey Jack cheese (2 oz)

Toppings

2
to 4 tablespoons finely chopped fresh chives
2
to 4 tablespoons taco sauce
2
to 4 tablespoons sour cream

Steps

  • 1 In 12-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink. Remove sausage from skillet; drain on paper towels. Wipe skillet clean with paper towels; set aside. Meanwhile, in medium bowl, lightly beat eggs, 2 tablespoons sour cream, the half-and-half and taco seasoning mix with wire whisk until well blended.
  • 2 In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 2 to 4 minutes, stirring frequently, until mixture is very moist. Stir in cooked sausage, 2 tablespoons chives, 2 tablespoons cilantro, the tomato and chiles. Cook 1 to 2 minutes longer or until egg mixture is set but still moist. Remove from heat.
  • 3 Place tortillas on work surface. Top half of each tortilla with 2 to 3 tablespoons egg mixture; sprinkle each with 1 tablespoon of each of the cheeses. Fold untopped half of tortillas over egg mixture.
  • 4 Heat same 12-inch skillet over medium heat. Place 2 quesadillas in skillet; cook 30 to 45 seconds on each side or until crisp and lightly browned. Remove from skillet; place on serving plate. Repeat with remaining quesadillas. With pizza cutter or sharp knife, cut each quesadilla into wedges. Top each serving (2 quesadillas) with about 1/2 tablespoon each of chives, taco sauce and sour cream.
  • 1 In 12-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink. Remove sausage from skillet; drain on paper towels. Wipe skillet clean with paper towels; set aside. Meanwhile, in medium bowl, lightly beat eggs, 2 tablespoons sour cream, the half-and-half and taco seasoning mix with wire whisk until well blended.
  • 2 In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 2 to 4 minutes, stirring frequently, until mixture is very moist. Stir in cooked sausage, 2 tablespoons chives, 2 tablespoons cilantro, the tomato and chiles. Cook 1 to 2 minutes longer or until egg mixture is set but still moist. Remove from heat.
  • 3 Place tortillas on work surface. Top half of each tortilla with 2 to 3 tablespoons egg mixture; sprinkle each with 1 tablespoon of each of the cheeses. Fold untopped half of tortillas over egg mixture.
  • 4 Heat same 12-inch skillet over medium heat. Place 2 quesadillas in skillet; cook 30 to 45 seconds on each side or until crisp and lightly browned. Remove from skillet; place on serving plate. Repeat with remaining quesadillas. With pizza cutter or sharp knife, cut each quesadilla into wedges. Top each serving (2 quesadillas) with about 1/2 tablespoon each of chives, taco sauce and sour cream.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Quesadillas
Calories
640
Calories from Fat
330
% Daily Value
Total Fat
37g
56%
Saturated Fat
16g
79%
Trans Fat
1/2g
Cholesterol
380mg
127%
Sodium
2030mg
84%
Total Carbohydrate
52g
17%
Dietary Fiber
0g
0%
Sugars
3g
3%
Protein
27g
27%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
10%
10%
Calcium
40%
40%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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