Breakfast Quesadilla Recipe

Prep vegetables

Finely dice the yellow onion and both bell peppers so they total about 1 cup combined. This yields even cooking and quick sauté.

Sauté vegetables

Heat a nonstick skillet over medium heat and add 1 tablespoon butter. When butter foams, add the diced onion and bell peppers. Sauté for 4–5 minutes until softened and edges are lightly golden. Season with a pinch of salt and a grind of black pepper. Remove vegetables to a bowl and set aside.

Scramble eggs

In a bowl, whisk together the 4 eggs, 2 tablespoons whole milk, 1/2 teaspoon salt and 1/4 teaspoon black pepper until uniform and slightly frothy. Wipe skillet clean, return to medium-low heat and add a little of the reserved butter or 1 teaspoon oil if needed. Pour eggs into skillet and let sit 10–15 seconds, then gently stir with a spatula, folding eggs until soft curds form but still moist, about 2–3 minutes total. Remove from heat just before fully set (they will continue to cook).

Combine egg and vegetables with cheese

Return the sautéed vegetables to the scrambled eggs and stir to combine. Add 3/4 cup shredded sharp cheddar and 1/2 cup shredded pepper jack, stirring until cheese starts to melt and mixture is evenly combined. Taste and adjust seasoning with a pinch more salt or pepper if needed. Keep mixture warm.

Assemble quesadillas

Lay out two large flour tortillas. Divide the egg-cheese-vegetable mixture evenly between the two tortillas, placing it on one half of each tortilla and leaving a 1/2-inch border. Fold the empty half over to create a half-moon quesadilla.

Toast quesadillas

Wipe skillet to clean and return to medium heat. Add 1 teaspoon neutral oil and swirl to coat. Place one assembled quesadilla in the skillet and cook 2–3 minutes per side until golden brown and cheese is fully melted, pressing gently with a spatula. Repeat with the second quesadilla. Transfer to a cutting board and let rest 1 minute before slicing into wedges.

Whisk together 1/4 cup mayonnaise, 1 teaspoon sriracha, 1 teaspoon fresh lime juice, 1/2 teaspoon minced garlic and 1/8 teaspoon salt until smooth. Taste and adjust heat or acidity as desired. Refrigerate until ready to serve. This makes a tangy, spicy aioli to drizzle inside or on top of the quesadilla.

Place quesadilla wedges on a warmed plate. Serve with 1/2 cup fresh pico de gallo and 1/4 cup sour cream on the side. Drizzle sriracha aioli over the top or serve on the side for dipping. Garnish with chopped cilantro if desired.