Mornings can be such a whirlwind, can’t they? Sometimes, I find myself rushing out the door, clutching a coffee cup like it’s my lifeline. But on those rare, blissful mornings when time seems to slow down, I love indulging in something special.
Enter the Cheesy Green Chile Breakfast Quesadillas—oh, the melty cheese and the slight kick from the chiles, it’s like a warm hug on a plate. Perfect for cozy mornings when the world outside is still waking up.
Steps
- Gather your ingredients: 4 oz. of shredded Monterrey Jack or Pepper Jack cheese, a 4 oz. can of diced mild green chiles (drained), and 1/4 bunch of fresh cilantro, chopped.
- Mix the shredded cheese, drained green chiles, and chopped cilantro in a bowl until evenly combined to make the filling.
- Cook four large eggs using your preferred method, such as over easy, ensuring the yolk stays creamy.
- Spread 1/4 of the cheese and chile mixture over half of each tortilla, place a cooked egg on top, and fold the tortilla in half to form a semicircle.
- Heat a large skillet over medium heat, then cook two folded quesadillas at a time until they are golden brown and crispy on both sides and the cheese has melted inside.
- Cut each cooked quesadilla into halves or thirds to form triangles using a pizza cutter for clean cuts, ensuring the filling stays inside. Serve hot.
Ingredients
- 4 oz. shredded Monterrey Jack or Pepper Jack cheese
- 1 can (4 oz.) diced mild green chiles, drained
- 1/4 bunch fresh cilantro, chopped
- 4 large eggs
- 4 fajita-size tortillas (8? diameter)
Nutritional Values
Calories: 1300.2kcal | Carbohydrates: 97.6g | Protein: 68.8g | Fat: 69g | Sodium: 2721.92mg | Fiber: 8.92g
FAQ
- Can I use a different type of cheese instead of Monterrey Jack?
- Absolutely! While Monterrey Jack or Pepper Jack is recommended for a gooey texture and a hint of spice, you can substitute with other cheeses like cheddar or mozzarella based on your preference.
- How do I store the quesadilla filling if I want to prepare it in advance?
- The quesadilla filling (excluding the egg) can be prepared ahead and kept in the refrigerator for 2-3 days. Simply mix the cheese, green chiles, and cilantro, and store it in an airtight container. Use portions of the filling as needed to make fresh quesadillas.
- What is the best way to cook the eggs for this recipe?
- You can cook the eggs using your preferred method. For a creamy texture, cooking them over easy is recommended, but feel free to scramble them or choose any style you enjoy.
- Can I customize the quesadilla with additional ingredients?
- Yes, you can add ingredients like cooked bacon, sausage, or vegetables to enhance the flavor. Just keep in mind the balance of the filling to ensure the quesadilla cooks evenly.
- What can I use to cut the quesadillas easily?
- A pizza cutter works excellently for slicing the quesadillas into halves or thirds. Cutting from the outer edge towards the fold helps prevent the filling from spilling out.
Tips
- Prepare the cheese and chile filling in advance and store it in the fridge for up to 2-3 days, allowing you to quickly assemble a fresh quesadilla whenever you’re ready.
- Use a pizza cutter to slice the cooked quesadillas into halves or thirds. Cutting from the outside edge towards the fold helps to keep the filling from spilling out.
- Drain the canned green chiles well before mixing them with the cheese and cilantro to prevent the filling from becoming too watery.
- If you enjoy a bit of spice, try substituting Monterrey Jack cheese with Pepper Jack cheese to add a little kick to your quesadillas.
Equipment
- Large Skillet – A non-stick skillet would be ideal for cooking the eggs and quesadillas.
- Pizza Cutter – Useful for cutting the quesadillas into neat triangles.
- Mixing Bowl – For mixing the cheese, green chiles, and cilantro filling.
