Ingredients
The following ingredients have 4 Servings
- 6 teaspoon unsalted butter (approximately)
- Kosher or coarse salt and freshly ground pepper to taste
- 8 large eggs
- 4 8-inch tortillas (any flavor/type)
- ½ cup shredded cheese (such as cheddar, Monterey jack, Pepper jack, provolone or a Mexican blend, or crumbled feta)
- Diced avocados or guacamole
- Diced tomatoes
- Salsa
- Sliced olives
- Crumbled cooked turkey bacon or turkey or chicken sausage
- Black or kidney beans (drained and rinsed)
- Minced onions (raw or sautéed)
- Minced bell peppers
- Raw or sautéed spinach
- Chopped scallions
- Minced bell peppers (raw or sautéed)
Instruction
- In a medium bowl, beat the eggs with salt and pepper. Melt 2 teaspoons of the butter in a medium skillet over medium-high heat. Pour in the eggs, and scramble them, stirring occasionally but letting the bottom set a bit in between stirs. Stop just barely before they are done to your liking, as they will continue to cook in the quesadilla, and scoop them into a plate.
- Wipe out the skillet, and then heat it again over medium high heat. Melt 1 teaspoon of the butter in the skillet, then place one of the flour tortillas in the skillet. Place 1/4 of the scrambled eggs one half of the tortilla, and sprinkle 2 tablespoons of shredded or crumbled cheese over the eggs. You can either call it a day and fold the bare half of the tortilla over the filling, or sprinkle over any of the suggested toppings. Use a spatula to fold the bare half of the tortilla over the filling, and let cook for 1 to 2 minutes, until the bottom of the quesadilla is golden brown. Use the spatula to flip the quesadilla over and cook for another 1 to 2 minutes, until the other side is golden brown. Slide from the pan onto a plate, cut into thirds. Repeat with the remaining, butter, tortillas, eggs and desired fillings, and serve each one hot.
