Breakfast Quesadillas with Potatoes, Eggs, and Cheese Recipe
Delicious and hearty Breakfast Quesadillas featuring sautéed onions, potatoes, bell peppers, scrambled eggs, refried beans, and melted Mexican blend cheese, all encased in crispy flour tortillas. Perfect for a flavorful and satisfying morning meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Ingredients
Vegetables and Aromatics
- ½ small white onion (finely chopped)
- 1 small russet potato (diced into 1/4-inch cubes)
- ⅓ cup chopped red bell pepper (optional)
Egg Mixture
- 3 to 4 eggs (whisked)
Other Ingredients
- Salt and fresh ground black pepper (to taste)
- ½ tablespoon vegetable oil
- 4 large flour tortillas
- ⅓ cup refried beans with chilorio (or plain refried beans)
- ½ cup shredded Mexican blend cheese
- Cooking spray
Instructions
- Sauté Onions: Add the finely chopped onion to a pan and stir to combine. Cook the onions for 4 to 5 minutes, occasionally stirring, until they become soft and translucent.
- Cook the Vegetables: Stir in the diced potatoes and chopped red bell peppers if using. Season with salt and freshly ground black pepper to taste. Add the vegetable oil and cook for 7 to 10 minutes or until the potatoes are tender when pierced with a fork.
- Scramble the Eggs: Pour in the whisked eggs and stir well to combine all ingredients. Cook for 3 to 5 minutes, or until the eggs are cooked to your preference. Taste and adjust seasoning with salt and pepper. Remove the pan from heat.
- Assemble Quesadillas: Lay out the flour tortillas on a flat surface. Spread two of the tortillas with 3 to 4 tablespoons each of refried beans. Top those same tortillas with 3 tablespoons each of shredded cheese. Add the scrambled egg mixture evenly over the cheese, then sprinkle an additional tablespoon or two of cheese on top. Cover with the remaining tortillas.
- Fry the Quesadillas: Clean the cast-iron skillet or pan and heat it over medium heat. Lightly spray with cooking spray. Place one quesadilla in the pan and cook for 2 to 3 minutes until the bottom turns golden and crispy. Flip and cook the other side for another 2 to 3 minutes until crispy and the cheese has melted.
- Slice and Serve: Remove the quesadilla from the pan and transfer it to a plate. Slice into 4 wedges and serve warm with salsa and/or guacamole as desired.
Notes
- Use plain refried beans if chilorio-flavored beans are unavailable.
- Adjust the amount of cheese to taste or use a vegan cheese alternative for a dairy-free version.
- For extra crispiness, press the quesadilla gently with a spatula while frying.
- Serve with fresh salsa, guacamole, or sour cream for added flavor.
- Leftover quesadillas can be reheated in a skillet or oven to maintain crispiness.
