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Mexican Breakfast Quesadillas
2
20 mins
Ingredients
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2 Tbsp. STAR Extra Light Olive Oil, divided
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1/4 cup diced red bell pepper
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1/4 cup diced orange bell pepper
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1 small jalapeño, diced (seeds removed)
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1/2 cup diced sweet onion
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2 eggs, beaten 3/4 cup Colby jack cheese, divided
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2 (8-inch ) flour tortillas
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Salt and pepper
Instructions
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1.
In a large non stick skillet, warm 1 Tbsp. of the butter olive oil over medium-high heat. Add the bell peppers, jalapeño, and onion. Sauté for 5 minutes until the vegetables are soft; season with salt and pepper. Add in the eggs, cook, stirring often, until the eggs are just set, about 1-2 minutes. Transfer mixture to a bowl and keep warm.
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2.
Brush one side of each tortilla with the remaining Tbsp. of olive oil. On the un-oiled side, sprinkle half of the cheese, the egg mixture, followed by the remaining cheese, and topped with the 2nd tortilla, oiled side up.
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3.
Clean out the skillet with some paper towels and heat up again on medium-high. Once hot, place the quesadilla in the pan and let cook for a minute; check the underside to see if it’s browned and crispy; flip with a large spatula and cook the other side for 1-2 minutes until golden and cheese has melted.
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4.
Transfer to a cutting board and slice into 8 wedges. Serve with salsa and sour cream, if desired.
