Mexican pepper and cheese breakfast quesadilla
Try this delicious Mexican Pepper and Cheese Breakfast Quesadilla recipe! Made with fresh red peppers, onions, eggs, and a blend of mozzarella and Monterey cheese, this easy-to-make meal is perfect for a quick, savory breakfast. Enjoy the authentic flavors wrapped in warm tortillas in just minutes!
- 05 Apr 2024
- Cook time 10 min
- Prep time 15 min
- 1 Servings
- 6 Ingredients
Start your day with a burst of flavor by preparing a delightful Mexican Pepper and Cheese Breakfast Quesadilla. This easy-to-make recipe combines the goodness of fresh vegetables, wholesome eggs, and delicious cheeses, all wrapped in crispy tortillas. Perfect for a quick breakfast or brunch, this dish is both nutritious and satisfying.
Ingredients:
Instructions:
- Chop 1/4 cup of red pepper into small pieces.
- Chop 1/4 cup of onion into small pieces.
- Shred both the mozzarella and Monterey Jack cheeses if not pre-shredded.
- Heat a non-stick skillet over medium heat. Add a drizzle of oil or butter.
- Add the chopped red pepper and onion to the skillet. Sauté for about 2-3 minutes until they start to soften.
- In a bowl, beat the 2 eggs until well mixed.
- Pour the beaten eggs into the skillet with the vegetables. Cook, stirring frequently, until the eggs are fully cooked and scrambled, about 2-3 minutes. Remove the mixture from the skillet and set aside.
- Place one tortilla on the skillet (you can keep the skillet on low heat).
- Evenly spread half of the cheese (both types mixed) on the tortilla.
- Add the scrambled egg and vegetable mixture on top of the cheese.
- Sprinkle the remaining cheese over the egg mixture.
- Place the second tortilla on top, pressing down gently.
- Cook the tortilla for about 2-3 minutes, or until the bottom is golden brown and the cheese starts to melt.
- Carefully flip the quesadilla using a wide spatula. Cook for another 2-3 minutes on the other side, until golden brown and the cheese is fully melted.
- Remove the quesadilla from the skillet. Let it sit for a minute to cool slightly.
- Cut the quesadilla into wedges using a pizza cutter or sharp knife.
- Serve immediately, possibly with salsa, avocado, or your favorite toppings.
Tips:
- Use fresh vegetables to enhance the flavor and texture of the quesadilla.
- If you prefer a spicier kick, consider adding some chopped jalapeños or a dash of hot sauce.
- To achieve a crispy exterior, cook the quesadilla on medium heat and avoid overcrowding the pan.
- Serving with salsa, guacamole, or sour cream can add an extra layer of flavor.
- If you're short on time, prep the vegetables the night before.
With its combination of vibrant vegetables, creamy cheeses, and hearty eggs, the Mexican Pepper and Cheese Breakfast Quesadilla is sure to become a favorite morning meal. It’s quick to prepare, loaded with flavor, and provides a great start to your day. Enjoy your quesadilla with your favorite sides for a complete and satisfying breakfast!
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 380kcal | 15% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 4.27g | 11% |
| Sugar 4.27g | 4% |
| Fat | |
| Fat 20g | 23% |
| Saturated 8g | 27% |
| Cholesterol 480mg | - |
| Vitamins | |
| Vitamin A 290ug | 33% |
| Choline 390mg | 71% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.64mg | 49% |
| Vitamin B3 1.02mg | 6% |
| Vitamin B6 0.31mg | 19% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 1.49ug | 62% |
| Vitamin C 33mg | 36% |
| Vitamin E 1.79mg | 12% |
| Vitamin K 2.16ug | 2% |
| Minerals | |
| Calcium, Ca 300mg | 23% |
| Copper, Cu 0.10mg | 0% |
| Iron, Fe 2.80mg | 25% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 510mg | 41% |
| Potassium, K 390mg | 11% |
| Selenium, Se 44ug | 79% |
| Sodium, Na 350mg | 23% |
| Zinc, Zn 3.09mg | 28% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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