Description
Warm, cheesy, and customizable—these breakfast quesadillas come together in minutes using pantry staples. Perfect for busy mornings with endless filling options.
Ingredients
4 large flour tortillas (8–10 inches)
2 cups shredded cheese (cheddar, Monterey Jack)
1 cup cooked chicken or beef (optional, diced/leftover)
½ cup diced bell peppers
¼ cup diced onion
2 eggs, beaten (optional)
1 tablespoon whole wheat flour (optional binder)
1 teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon salt
1–2 tablespoons avocado oil (for cooking)
Optional garnishes: salsa, cilantro, lime wedges, plain yogurt
Instructions
Preheat a skillet over medium heat and add 1 tablespoon avocado oil.
Place one tortilla in the skillet, sprinkle ½ cup cheese evenly over it.
Add ¼ cup chicken/beef, 2 tablespoons bell peppers, 1 tablespoon onion, 1 tablespoon egg mixture (if using), and ½ teaspoon spices.
Top with remaining cheese, fold tortilla in half, and cook until golden and crispy (2–3 minutes per side).
Repeat with remaining tortillas, adding more oil as needed.
Serve warm with desired toppings.
Notes
Use leftover cooked vegetables or cooked halal chicken as fillings.
Warm tortillas first for better cheese adhesion.
Substitute shredded lettuce for extra crunch.
Serve with halal-compliant salsa.
Store leftovers in an airtight container for 1–2 days.
Freeze uncooked assemblies for quick future meals.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Stovetop Cooking
- Cuisine: American-Style Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg