Breakfast Quesadilla
While we were in Hilton Head over the weekend we went to brunch at a place called Skillets and I had the best breakfast quesadilla there. So I decided to try and recreate what they served. I made them for dinner tonight and they were so yummy! So I thought I would hop on and share how I did it!
Ingredients:
6 slices of bacon
1 8 oz package of mini cubed ham
1 small yellow onion
1 green pepper
1 TBS butter
6 eggs
1 cup taco blend shredded cheese
4 slices sharp cheddar cheese
4 Mission Burrito Flour Tortillas
Salt and pepper to taste
Directions:
- Cook bacon in a large sauté pan and set aside on a plate with a paper towel. Discard bacon grease and use the same pan to sauté ham.
- Sauté ham until crispy and slightly browned and set aside. About 4-5 minutes.
- Dice onion and green pepper
- Sauté onion and green pepper with a 1/2 TBS butter until onions are translucent and peppers are slightly browned. Season with salt and pepper.
- While that mixture is cooking crumble the bacon into small pieces. Set pepper and onion mix aside.
- Whisk eggs in a bowl and pour into a smaller sauté pan with 1/2 TBS of butter over medium high heat. You can either scramble them or just let the egg cook and then flip over to cook all the way through.
- Preheat oven to 200.
- Wipe out the large sauté pan.
- In the large sauté pan spray your tortillas with cooking spray on one side and place over medium high heat.
- Place a slice of cheddar cheese cut in half on one side of the tortilla.
- Cut up eggs into 4 pieces with a pizza cutter. Place the egg on top of the cheese.
- Sprinkle with cubed ham and crumbled bacon. Top with the onion and pepper mixture.
- Then sprinkle with taco blend shredded cheese. Fold over the tortilla.
- When building your quesadilla only add the ingredients to one side of the tortilla so it’s easier to fold over.
- Press down with large omelette spatula to melt the cheese. Carefully flip it over and cook until it’s slightly brown on the edges.
- Plate the quesadilla and use a pizza cutter to cut the quesadilla into 4 pieces.
- Once your oven is preheated place your plate on the rack to keep the quesadilla warm while you’re making the remaining quesadillas.
- After all 4 quesadillas are done take them out of the oven. Be careful because the plates will be very hot. Note: Use oven safe dinner plates to do this.
Serve with a side of sour cream and salsa and sliced avocado.
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Note: Recipe makes 4 Quesadillas