Quesadilla Desayuno Recipe

Prep ingredients

Crack eggs into a bowl, add milk, salt and pepper. Whisk until blended. Chop cooked bacon and set aside. Grate cheeses and have tortillas ready.

Cook eggs

Heat a nonstick skillet over medium-low and add 1 tablespoon butter. Pour in the egg mixture and let it sit 10–15 seconds. Gently stir with a spatula, folding eggs until curds form and eggs are just set but still moist, about 3–4 minutes. Remove from heat.

Assemble quesadillas

Wipe skillet clean, add 1 teaspoon vegetable oil and remaining 1 tablespoon butter over medium heat. Place one tortilla in skillet, sprinkle 1/4 cup cheddar and 1/4 cup Monterey Jack evenly over half of the tortilla. Top cheese with 1/4 of the scrambled eggs and 1–2 slices worth of chopped bacon (about 1.5 slices). Add any chosen optional filling (shrimp or grilled meat/veggies) evenly. Fold the tortilla over to make a half-moon. Repeat to make 4 quesadillas.

Cook until crispy

Cook each folded quesadilla 2–3 minutes per side, pressing lightly with a spatula, until golden brown and cheese is melted. Reduce heat if browning too fast. Transfer to a cutting board and let rest 1 minute, then cut each into 2 or 3 wedges.

Halve and pit the avocados, scoop flesh into a bowl and mash with a fork until slightly chunky. Stir in lime juice, chopped red onion, cilantro, minced jalapeño (if using) and 1/2 teaspoon salt. Taste and adjust lime or salt as needed. Keep covered until serving to prevent browning.

Stir sour cream with optional lime zest and a pinch of salt. Chill until ready to serve.

Combine diced tomatoes, chopped onion, cilantro, lime juice, minced jalapeño (if using) and 1/4 teaspoon salt in a bowl. Stir and let sit 5–10 minutes for flavors to meld.

Shrimp

If adding shrimp, season cooked shrimp lightly with salt and pepper. Warm shrimp in a skillet over medium heat for 1–2 minutes until heated through and add to quesadilla when assembling.

Grilled meats or vegetables

If using pre-grilled carne asada, lomo, chicken, or vegetables, slice thin and warm in a skillet 1–2 minutes. Distribute evenly over cheese before adding eggs. If raw, grill or pan-sear seasoned meats/veggies until cooked through before slicing.

Arrange quesadilla wedges on a plate with small bowls or dollops of guacamole, sour cream and pico de gallo. Serve immediately while hot and crispy.