Mexican cheese quesadilla
Try this delicious Mexican Cheese 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!
- 16 Mar 2025
- 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 Cheese 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 Cheese 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 | 19% |
| 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 | 11% |
| 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 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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