Chicken Breakfast Quesadilla (Print Version)
Tender chicken, scrambled eggs, cheese and peppers tucked in toasted flour tortillas—ready in 25 minutes.
# What You'll Need:
→ Meats
01 - 1 cup cooked chicken breast, shredded or diced
→ Eggs
02 - 3 large eggs
→ Vegetables
03 - 1/4 cup red bell pepper, finely chopped
04 - 2 tablespoons green onion, sliced
→ Dairy
05 - 1/2 cup shredded cheddar cheese
06 - 1/4 cup shredded Monterey Jack cheese
07 - 2 tablespoons milk or cream
08 - 1 tablespoon unsalted butter
→ Tortillas
09 - 2 large flour tortillas (10-inch)
→ Seasonings
10 - 1/4 teaspoon salt
11 - 1/8 teaspoon black pepper
12 - Pinch smoked paprika (optional)
# Directions:
01 - In a small bowl, whisk eggs with milk or cream, salt, black pepper, and smoked paprika until thoroughly blended.
02 - Heat a nonstick skillet over medium heat and add butter. Sauté red bell pepper and green onion until softened, about 2 minutes.
03 - Add egg mixture to the skillet with vegetables and gently scramble until eggs are softly set, 2 to 3 minutes. Remove skillet from heat and set aside.
04 - Lay one tortilla flat on a clean work surface. Distribute half of the cheddar and Monterey Jack cheese evenly over the surface, then add scrambled eggs, chicken, and sautéed vegetables. Top with remaining cheese.
05 - Place second tortilla over the filling to cover completely.
06 - Heat a large skillet or griddle over medium heat. Carefully slide assembled quesadilla into the pan. Cook for 2 to 3 minutes per side, pressing gently with a spatula, until both sides are golden brown and crisp and the cheese is melted.
07 - Remove quesadilla from heat. Let rest for 1 to 2 minutes, then slice into wedges and serve immediately.
# Expert Tips:
01 -
- The melty, golden edges hide the kind of breakfast filling that keeps you full and happy long after breakfast is over.
- It’s endlessly adaptable for whatever you have on hand, which is a lifesaver on busy mornings.
02 -
- If you rush and cook the eggs too long, they’ll turn tough and won’t melt in your mouth with the cheese.
- Letting the quesadilla rest after cooking keeps the filling from spilling everywhere when you slice it.
03 -
- Keep a lid handy for melting the cheese faster if your pan isn’t big enough to flip easily.
- Warm the tortillas briefly to prevent cracking and help them brown evenly.