This morning, I’ve spent so much time looking at pictures of quesadillas that I can hardly see straight. It’s difficult to capture quesadillas in a snapshot. Actually, tacos, tostadas, huevos rancheros, burritos, and enchiladas are among the trickiest Mexican dishes to capture on camera. Each one is a mess, spherical, and gratingly, impossible to resistably delicious. I make an effort to honor them. I won’t even attempt to estimate how many pictures of these quesadillas I took before choosing the ones you see here.
I’m hoping these pictures will entice you to make these extra-crispy scrambled egg quesadillas. The filling is composed of spinach, black beans and scrambled eggs (hello, protein!), which is secured to the tortillas with a light sprinkle of shredded cheese.
Then, to make the quesadillas can’t-stop good, I sprinkled a tablespoon of cheese on the outside of the quesadilla and let it fry against the pan. Served with guacamole, you have an outrageously tasty, complete meal. The quesadillas are so tempting, in fact, that I had to take Cookie on a walk last night just to get away from the leftovers. I polished off the rest this morning.
These quesadillas are one of those beautiful recipes that scale well, from a single serving to family-sized proportions. I live alone so I appreciate quick, satisfying, one-person meals. Sometimes I don’t want to eat the same leftovers for days. I’ve heard from some of you lately who are in the same boat. Sometimes those leftovers serve as reminders of what we don’t have—a boyfriend, a husband, friends in a new city. This recipe is for you.
Also read: Blueberry Honey Bran Muffins
You can, of course, make more than one quesadilla if need be. Just multiply the filling ingredients as necessary and cook them all at once. Then transfer the filling to a bowl and make two quesadillas at a time in a large skillet. You could get multiple burners going if you have enough skillets. I think these would be a fun brunch recipe for a small gathering. Kids just might love these quesadillas, too. I love a good breakfas-for-dinner option, don’t you?
Before you go, thought I’d mention that I started a new Pinterest board for wholesome breakfast recipes, featuring some of my favorite food bloggers’ recipes! If you’re looking for Cinco de Mayo recipes, I’m working on a Facebook album full of them. (Warning: you’re going to want at least one of my fresh margaritas.) Lastly, you can find my tips for making great quesadillas on this post.
Scrambled egg quesadillas (ingredients per quesadilla, multiply as necessary)
- 2 eggs
- 1 teaspoon olive oil
- 1 cup spinach, roughly chopped
- ¼ cup cooked black beans
- 1 medium whole grain tortilla
- ½ cup melty shredded cheese (like cheddar or Monterey Jack), divided
- Hot sauce, like Cholula
- Sea salt
Guacamole (yields enough guac for 2 to 4 quesadillas)
- 1 large avocado, diced
- 1 tablespoon fresh lime juice (about 1 small lime, juiced)
- 2 tablespoons finely chopped white onion or radishes
- 3 packed tablespoons fresh cilantro (about 1 small handful)
- 1 small garlic clove, pressed or minced
- ½ teaspoon ground coriander
- ⅛ teaspoon sea salt
- To make the guacamole: Combine the guacamole ingredients in a small bowl. Mash with a fork until the mixture is well combined and mostly smooth. Set aside.
- To prepare the eggs: Scramble the eggs in a small bowl. Season with a couple dashes of hot sauce and a dash of salt.
- To cook the eggs: Heat 1 teaspoon of olive oil in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat until shimmering. Add the chopped spinach and cook, stirring often, until wilted, about 1 to 2 minutes. Add the black beans to the skillet. Pour in the scrambled eggs and cook, stirring often, until the eggs are just set, about 1 to 3 minutes. Transfer the mixture to a bowl to pause the cooking process (the eggs will finish cooking in the quesadilla).
- To cook the quesadilla (if desired, you can cook two quesadillas at once): In a large skillet (preferably cast iron, but nonstick also works), warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one half of the quesadilla with ¼ cup cheese. Top the cheese with scrambled eggs, then top the scrambled eggs with almost ¼ cup cheese, reserving about 1 tablespoon of cheese for later. Press the empty tortilla halve over the toppings.
- Let the bottom side of the quesadilla cook for a minute, then carefully flip the quesadilla with a spatula. Immediately sprinkle the remaining tablespoon of cheese over the hot side of the quesadilla and let it melt as the other side cooks for a couple of minutes. Flip the quesadilla again, and let the cheese sizzle into the quesadilla for a couple of minutes. Use the spatula to get underneath the melty cheese side and flip again. Cook that side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown.
- Transfer the quesadilla to a cutting board to cool for a few minutes, then slice each quesadilla into 2 slices using a pizza cutter or a very sharp knife. Serve with guacamole.