Morning Quesadilla Recipe

Make sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Stir in 3 tablespoons tomato paste and cook 1–2 minutes to reduce raw flavor. Add 1/2 cup diced tomatoes and 1/2 cup stock, then stir to combine.

Season with 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon sugar (optional). Bring to a gentle simmer, reduce heat to low and simmer 5–7 minutes, stirring occasionally, until slightly thickened.

Taste and adjust seasoning. For a smoother sauce, blend briefly with an immersion blender or transfer to a blender and puree until smooth. Keep warm on the lowest heat setting while you prepare the quesadilla.

Prep eggs

In a medium bowl whisk together 3 large eggs, 2 tablespoons whole milk, 1 teaspoon salt and 1/4 teaspoon black pepper until combined and slightly frothy.

Heat a nonstick skillet over medium heat and add 1 tablespoon unsalted butter and 1 teaspoon vegetable oil (oil raises the butter's smoke point). When butter is melted and foamy, pour in the egg mixture.

Allow eggs to sit undisturbed 20–30 seconds, then gently push cooked portions from the edges toward the center with a spatula, forming soft curds. Continue stirring occasionally until eggs are just set but still moist — about 1 to 1.5 minutes total. Remove from heat to stop cooking.

Wipe the skillet clean. Reheat it over medium-low heat with no more than a light brush of oil if needed. Place one flour tortilla in the skillet, sprinkle about half (3/4 cup) of shredded cheddar evenly over half the tortilla, add the scrambled eggs on top of the cheese, then scatter half the fresh spinach (about 1/2 cup) over the eggs. Fold the tortilla over to make a half-moon.

Cook 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese has melted. Transfer to a cutting board and keep warm. Repeat with the second tortilla and remaining cheese, eggs and spinach.

Slice each quesadilla into 3 wedges. Place two wedges on each plate (adjust per serving).

Spoon warm enchilado sauce over the top of each plated quesadilla (about 2–3 tablespoons per quesadilla) so it is lightly coated but not saturated.

Top with 2 tablespoons sour cream per serving (or dollop to taste). Sprinkle chopped cilantro and sliced green onions over the top and add the optional extra shredded cheese if using.

Make cornbread batter

Preheat oven to 425°F (220°C). In a bowl whisk together 3/4 cup cornmeal, 1/4 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder and 1/4 teaspoon salt. In a separate bowl whisk 1/2 cup buttermilk, 1 large egg and 1 tablespoon melted butter until combined. Pour wet into dry and stir until just combined; do not overmix.

Pour batter into a small greased oven-safe skillet or baking dish (6–8-inch). Bake until golden and a toothpick inserted into center comes out clean, about 12–15 minutes. Let cool a few minutes, then slice into wedges and serve alongside the quesadilla.

Arrange quesadilla wedges on plates with a wedge or slice of warm cornbread. Spoon any remaining enchilado sauce on the side for dipping. Serve immediately while hot.