Breakfast Quesadilla Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Wash and slice the fingerling potatoes into thin rounds. Heat olive oil in a skillet over medium heat and sauté the potatoes until tender and golden brown, about 15-20 minutes. Season with salt and black pepper. Set aside.

2. 2

   Cook the Eggs

   In a bowl, whisk the eggs with a pinch of salt and black pepper. In the same skillet, scramble the eggs over low-medium heat until just set. Remove from heat.

3. 3

   Assemble the Quesadillas

   On one half of each tortilla, layer the scrambled eggs, sautéed fingerling potatoes, shredded cheese, green onions, and jalapeños if using. Fold the tortillas in half.

4. 4

   Cook the Quesadillas

   Wipe the skillet clean and return to medium heat. Cook each quesadilla for about 3-4 minutes on each side or until golden brown and the cheese is melted.

5. 5

   Serve

   Cut the quesadillas into wedges and serve warm with salsa or sour cream on the side.