Jump to Recipe

This Breakfast Quesadilla is filled with scrambled eggs, chicken, spinach and cheese.  

This Breakfast Quesadilla is filled with chicken, eggs, cheese and spinach

A tasty breakfast quesadilla is loaded with scrambled eggs, chicken, spinach and cheese.  This egg quesadilla is an obvious hit for  breakfast and brunch, but it’s also great for a quick weeknight dinner too!
This Breakfast Quesadilla is filled with chicken, eggs, cheese and spinach

What Is A Quesadilla?

A quesadilla is a tortilla (flour or corn, but usually flour) folded in half and filled with a mixture of ingredients such as chicken, shrimp, vegetables, beans, potatoes, egg, and cheese.  There is also the popular cheese quesadilla where the only ingredient is gooey melted cheese.  

Quesadillas make a quick breakfast, lunch or weeknight meal.  They’re grilled or baked until the cheese is bubbly and melted and the tortilla is slightly crispy.  Quesadillas are often  served with guacamole, pico de gallo and salsa.  

How Do You Make Quesadillas?

Quesadillas are quick and easy to make, especially if you use leftovers to stuff them with.  You heat a skillet with a dollop of butter or grease the pan with oil, then toss in the tortilla (about 9 or 10 inch tortilla so it holds the ingredients when it’s folded).  Top the tortilla with your favorite filling (which should be cooked ahead of time) and with cheese.  Wait a minute until everything is warm and the cheese is starting to melt then fold the quesadilla and serve.  

Instead of the folded quesadilla method, you can also make a quesadilla by using two tortillas.  Heating one tortilla in the skillet then adding your filling and cheese on top, and then adding the second tortilla to the top of the ingredients.  Cook on one side and then the other until the cheese is melted and the tortilla slightly crispy.  In Mexico they call this type of quesadilla a sincronizada. 

Breakfast Quesadilla Recipe

This is a short list of quesadilla ingredients.  

  • 1 skinless, boneless chicken breast
  • 2 large free-range eggs plus 2 large free-range egg whites
  • 1 cup baby spinach, coarsely chopped
  • 1/2 cup tomatoes, seeded and chopped
  • 2/3 cups shredded cheese, cheddar and Jack blend
  • 1 avocado, peeled, pitted, and chopped
  • 1/4 cup black olives, sliced
  • 3 green onions, sliced
  • 2 tablespoons fresh cilantro, chopped
  • Serve with your favorite salsa

How To Make Breakfast Quesadillas?

This is an easy quesadilla recipe to make.

For the Chicken

  1. Preheat the broiler.
  2. Lightly pound the chicken breast with a meat pounder. Season with salt and pepper and broil on a broiler pan for about 4-5 minutes on each side, or until the chicken is done and no longer pink on the inside. Transfer to a chopping board and cut into dice.

For the Quesadilla

  1. Whisk eggs and cook in frying pan.
  2. Add the cooked chicken, spinach, and tomatoes to the scrambled eggs.
  3. Heat tortilla in skillet.
  4. Flip the tortilla and sprinkle the bottom half with 1/3 cup cheese mixture.
  5. Top the cheese with half of the egg and chicken mixture.
  6. Fold the tortilla in half in the frying pan to cover the ingredients.
  7. Continue to cook until the cheese melts and the bottom of the tortilla turns golden brown.
  8. Flip the quesadilla and cook on the other side until it begins to turn golden brown.
  9. Cut each quesadilla into wedges.
  10. Top with sour cream, avocado, olives, green onions, cilantro, and salsa.

 

More Easy Breakfast Recipes

These Breakfast Quesadillas are filled with chicken, scrambled eggs, spinach and cheese
Yield: 2 servings

Breakfast Quesadilla

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

This Breakfast Quesadilla is filled with scrambled eggs, chicken, spinach and cheese.  

Ingredients

  • 1 skinless, boneless chicken breast
  • 2 large free-range eggs plus 2 large free-range egg whites
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 cup baby spinach, coarsely chopped
  • 1/2 cup tomatoes, seeded and chopped
  • 2/3 cups shredded cheese, cheddar and Jack blend
  • 1/4 cup sour cream
  • 1 avocado, peeled, pitted, and chopped
  • 1/4 cup black olives, sliced
  • 3 green onions, sliced
  • 2 tablespoons fresh cilantro, chopped
  • Serve with your favorite salsa

Instructions

For the Chicken

  1. Preheat the broiler.
  2. Lightly pound the chicken breast with a meat pounder. Season with salt and pepper and broil on a broiler pan for about 4-5 minutes on each side, or until the chicken is done and no longer pink on the inside. Transfer to a chopping board and cut into dice.
For the Quesadilla
  1. Preheat the oven to 200 degrees.
  2. In a small bowl, whisk together the eggs.
  3. Heat the oil in a frying pan over medium heat.
  4. Add the egg mixture to the pan and cook until the edges begin to set.
  5. Stir with a spatula, scraping the eggs on the bottom and sides of the pan and folding them toward the center.
  6. Add the chicken, spinach, and tomatoes, and continue cooking.
  7. Stir frequently until the eggs are light and fluffy. Remove the pan from the heat and set aside.
  8. Drizzle a teaspoon of olive oil in the bottom of a separate frying pan over medium heat. Place 1 tortilla in the pan and heat until warmed. The oil will make the tortilla a little crispy, which I love.
  9. Flip the tortilla and sprinkle the bottom half with 1/3 cup cheese mixture.
  10. Top the cheese with half of the egg mixture.
  11. Fold the tortilla in half in the frying pan to cover the cheese and eggs.
  12. Continue to cook until the bottom of the tortilla turns golden brown.
  13. Flip the quesadilla and cook on the other side until it begins to turn golden brown.
  14. Transfer to a baking sheet to keep warm while you made the second quesadilla.
  15. Cut each quesadilla into wedges. Top with sour cream, avocado, olives, green onions, cilantro, and salsa.
© Deborah
Cuisine: Mexican / Category: Breakfast