MENU
  • Pinterest
    88
  • Save
    82
  • Print
    217
  • Facebook
    11
  • Email
    15

Breakfast Quesadillas

breakfast quesadillas Entree
Breakfast Quesadillas
  • Prep 30 min
  • Total 35 min
  • Ingredients 16
  • Servings 4

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. MORE+ LESS-

April 18, 2018
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

Hide Images
  • 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 Facts

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%
Potassium
300mg
9%
Total Carbohydrate
52g
17%
Dietary Fiber
0g
0%
Sugars
3g
Protein
27g
% 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.

More About This Recipe

  • You no longer have to wait until noon to eat quesadillas! This yummy breakfast quesadilla breaks from the traditional eggs-and-toast meal you’re used to and serves up a dish that flavorful but still easy. Plus, it’s no secret that eating breakfast has been shown to improve mental alertness and physical performance, so why not enjoy every bite? With a mix of Old El Paso™ taco seasoning and chopped green chiles, sour cream and gooey cheese this recipe has a nice balance of flavors. These quesadillas are topped with chopped fresh chives, taco sauce and sour cream to tempt your taste buds for another serving. Want to expand your quesadilla menu? We’ve got a whole list of quesadilla options for you to choose from.

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment