Quesadilla para el Desayuno (Breakfast Quesadilla)

Name: Quesadilla para el Desayuno (Breakfast Quesadilla)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 small avocado, peeled and diced; 4 smalls corn tortillas; 3 scrambled eggs; 59 milliliters fresh cilantro, chopped; 237 milliliters shredded monterrey jack cheese; 1 Juice of lime; 2 servings Salt and pepper; 1 tomato sliced

The recipe Quesadilla paran el Desayuno (Breakfast Quesadilla) is ready in approximately 45 minutes and is definitely a tremendous gluten free and vegetarian option for lovers of Mexican food. This recipe serves 2. One serving contains 595 calories, 28g of protein, and 40g of fat. A couple people really liked this hor d'oeuvre. If you have avocado, corn tortillas, scrambled eggs, and a few other ingredients on hand, you can make it. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert.

Instructions

On a work surface, spread 2 of the tortillas. Spoon half of the scrambled eggs over the bottom of each tortilla.

Ingredients you will need

Tortilla

Spread

Egg

Sprinkle half of the cheese.Top with another tortilla.

Ingredients you will need

Tortilla

Cheese

Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 2 minutes.Using a spatula, gently flip the quesadilla and cook an additional 2 minutes until lightly browned and the cheese is melted. Repeat with second quesadilla.In a small bowl: mix the avocado, cilantro, lime juice, salt and pepper. Top the quesadillas with tomato slices and avocado mixture.

Ingredients you will need

Salt And Pepper

Cooking Spray

Tomato Slices

Lime Juice

Cilantro

Avocado

Cheese

Equipment you will use

Frying Pan

Spatula

Bowl

Serve immediately with your favorite salsa.

Ingredients you will need

Salsa

Equipment

Frying Pan

Spatula

Bowl

Ingredients

Servings:

1small

avocado, peeled and diced 4smalls

corn tortillas 3

scrambled eggs 59milliliters

fresh cilantro, chopped 237milliliters

shredded monterrey jack cheese 1

Juice of lime 2servings

Salt and pepper 1

tomato sliced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The DeLoach Russian River Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.