On Monday night, my cheese addiction got the best of me.
I walked out of Whole Foods (story of my life) with three different kinds, so it was time to finally put them to good use.
Cheese never goes to waste in this house
Originally, I was going to make one of those huge breakfast burritos that you can only get from a hole in the wall Mexican restaurant.
Do you know what I am talking about? The ones that are the size of your head?
Unfortunately, my plan was quickly foiled when I realized that I didn’t have any burrito sized tortillas. Since it was raining outside and I was already comfortable in my PJ’s, I nixed the burrito for some quesadillas.
Anything with eggs and cheese is automatically a winner.
This meal makes a great breakfast, lunch, or dinner if you are in the mood for something with a little kick.
Let’s face it though, breakfast for dinner rules.
Southwestern Breakfast Quesadillas
- 2 tortillas, preferably whole wheat
- 1/2 cup green pepper, chopped
- 1/2 cup onion, chopped
- 1-2 cloves of garlic, minced
- 1/2 jalapeno, seeded and chopped
- 3 eggs, preferably organic
- Pinch of cayenne pepper
- Salt and pepper, to taste
- Handful of cilantro, chopped
- 2 ounces of cheese, shredded (I used cheddar)
- Olive oil
- Toppings: guacamole, salsa, ect…
- In a medium non stick pan, heat a drizzle of olive oil. Add onions, peppers, garlic, and jalapeno, stirring occasionally over medium heat.
- In a small bowl, whisk the eggs with cayenne, salt, pepper, and a tablespoon of water.
- Once the onion mixture is lightly browned, reduce the heat to low. Add the eggs and lightly scramble, 2-3 minutes.
- Heat a large cast iron pan over medium heat. Place one tortilla in pan and top with the egg mixture. Sprinkle with the cheese and cilantro.
- Top with the other tortilla and cook 2-3 minutes on each side until golden brown and the cheese is melted.
- Slice and serve with desired toppings.