I know I can’t believe it either; I am posting a recipe that doesn’t have pumpkin in it. It’s a Fall miracle!
The coffee shop next to my office sells breakfast quesadillas. They are OK in a pinch but I knew I could make them even better at home.
They are simple to make and super filling. They make a great breakfast on a cool fall day!
What you need for each quesadilla you wanna make,
2 small flour tortillas
1 large egg
1 tsp. milk or cream
Salt/Pepper to taste
2 slices, cooked bacon, chopped
¼ cup grated cheese, I used jalapeno jack but anything you like would be good.
1 tbsp. butter
In a large non-stick skillet heat half the butter over medium heat. Whisk the egg with a little salt and pepper and a splash of milk. Scramble the eggs in the butter, remove from the pan and set aside.
Wipe the pan clean and melt the remaining butter. Place a tortilla in the pan and sprinkle on half the cheese, then top with the scrambled eggs and top with the bacon. Top with the remaining cheese and place the second quesadilla on top. Cook the quesadilla until brown and crisp on the first side, then carefully flip and cook until the second side is brown and crisp.
Serve with a little salsa.
These quesadillas are to die for! The crispy tortillas and the warm soft egg with stringy cheese and salty bacon is fantastic. The cold spicy salsa just makes them even more awesome.
You can put whatever you like in the quesadillas. If you like green onion or sliced mushrooms or chopped green pepper… all of those things would be really good.