Green Chile Breakfast Quesadilla with Jack Cheese

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · vegetarian

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Ingredients

• 2 flour tortillas (10-inch)
• 3 large eggs
• 4 oz diced roasted green chiles
• 4 oz Monterey Jack cheese
• 1 tbsp unsalted butter
• 2 scallions
• 1/4 tsp ground cumin
• 1/4 tsp kosher salt
• 1/4 cup sour cream
• 1/4 cup cilantro

Method (tap to check — screen stays awake)

1. Tip the chiles into a sieve and press out the liquid; wet chiles steam the tortilla instead of crisping it.
2. Whisk the eggs with the salt and cumin. Melt the butter in a nonstick pan over medium-low and cook the eggs 3 to 4 minutes, folding gently, until set with no liquid left.
3. Grate the cheese and slice the scallions.
4. Heat a dry 12-inch skillet over medium. For each tortilla, cover half with cheese, then a quarter of the eggs, chiles and scallions, then a little more cheese, and fold the bare half over; two folded quesadillas fit in the skillet at a time.
5. Cook each batch 2 to 3 minutes per side, pressing lightly with a spatula, until the tortillas are spotted brown and the cheese has fully melted into the eggs; repeat with the remaining two.
6. Rest 1 minute on a board before cutting into wedges, and serve with sour cream and cilantro.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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