Breakfast Quesadilla Recipe

Brunch Entrees

1. 1

   Prep and heat

   Preheat a large skillet over medium heat and lightly brush with olive oil or butter. Keep another small bowl ready with the beaten eggs and a pinch of salt and pepper.

2. 2

   Scramble eggs

   Whisk eggs with salt and pepper until just combined. Pour into the skillet and scramble until softly set but still glossy. Remove from heat and set aside.

3. 3

   Crisp potato hash and ham

   In the same skillet, add a bit more oil if needed. Add potato hash and cook over medium heat until warmed through and crispy. Add diced ham and cook 1–2 minutes to heat through.

4. 4

   Combine filling

   Return the scrambled eggs to the pan with the potato hash and ham. Sprinkle shredded white cheddar over the mixture and cook until the cheese just starts to melt and eggs are fully combined.

5. 5

   Assemble quesadilla

   Lay out one tortilla on a clean surface. Spread avocado mash on half of the tortilla. Top with the egg-ham-potato-cheddar mixture and jalapeño slices. Drizzle or dot with lime crema.

6. 6

   Cook quesadilla

   Fold the tortilla over to encase the filling. Add a light coating of oil to the skillet if needed and cook the quesadilla on medium heat for 2–4 minutes per side, until the tortilla is golden brown and the cheese is melted.

7. 7

   Serve

   Remove from skillet, slice into wedges, and serve with a side of extra lime crema for dipping. Garnish with additional avocado mash if desired.