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Breakfast Quesadilla
As you know by now, I love breakfast any time of day or night. In fact, I often make breakfast for dinner. This breakfast quesadilla makes for a filling and delicious meal that will keep you all day. The three eggs used in this quesadilla make it satisfying enough for a dinner item.
To give the dish a satisfying smoky flavor, I used a flat Italian smoked Pancetta from Cortina’s Italian Market and Delicatessen in Anaheim, CA. This has become one of my go-to places for high quality deli meats. The flat smoked Pancetta is very similar to bacon, but is slightly more delicate. It is often used in deli sandwiches in Italy.
Steps to the Best Breakfast Quesadilla:
This recipe is for one delicious breakfast quesadilla. However, you can easily multiply the recipe by as many people as you need to feed.
For this recipe, you will need two pans. A small 8 inch pan, and a regular full sized 10 inch pan.
First, in a small pan, heat a little oil and butter on medium heat. Add the onion, bell and pepper. Cook until the vegetables begin to soften. Add the tomato. Cook for about 30 additional seconds.
Onion, Bell Pepper, and Tomato cooking.
Next, crack your eggs in a small bowl. Add a teaspoon of heavy cream.
Eggs and Heavy Cream.
Stir the eggs and pancetta into the vegetable mixture and cook until the eggs are set.
Egg mixture.
If you like, add more pancetta.
More smoked Italian Pancetta please!
In the large pan, heat a some of the oil and butter on medium heat. Add one of your tortillas. Pile on the cheese. Make sure you have enough cheese to get close to the edges of the tortilla. The cheese will act as the glue to keep you quesadilla together so be generous with the cheese.
Tortilla with a pile of delicious cheese.
Slide the egg mixture onto the tortilla. As you can see, because we cooked the eggs in the 8 inch pan, it fits the tortilla perfectly.
The egg mixture is a perfect fit for the tortilla.
Top with more cheese.
Top with more cheese.
Now, top with another tortilla. At this point, check to see if the bottom half has crisped up to your liking. If it has, the quesadilla is ready to flip over. Using a large spatula, flip the quesadilla over. Cook the bottom part until the desired crispness.
Breakfast quesadilla almost ready.
Slide your quesadilla onto a wooden cutting board.
Breakfast Quesadilla.
Lastly, cut into sections.
The Breakfast Quesadilla.
Enjoy. Oh, yes I will!
Breakfast Quesadilla
Ingredients
- 2 Flour Tortillas
- 2 Tsp Oil
- 1 Tbsp Butter
- 2 Tbsp Chopped Onion
- 2 Tbsp Chopped Bell Pepper
- 2 Tbsp Chopped Tomato
- 3 Eggs
- 1 Tsp Heavy Cream
- 2 Slices Flat Smoked Pancetta, diced or ripped into pieces.
- 1/3 Cup Shredded Tripple Cheddar Cheese
Instructions
-
In a small pan, heat a little oil and butter on medium heat. Add the onion, bell and pepper. Cook until the vegetables begin to soften. Add the tomato. Cook for about 30 additional seconds.
-
Crack your eggs in a small bowl. Add a teaspoon of heavy cream. Stir the eggs and pancetta into the vegetable mixture and cook until the eggs are set.
-
In the large pan, heat a some of the oil and butter on medium heat. Add one of your tortillas. Pile on the cheese. Make sure you have enough cheese to get close to the edges of the tortilla. The cheese will act as the glue to keep you quesadilla together so be generous with the cheese.
-
Slide the egg mixture onto the tortilla. As you can see, because we cooked the eggs in the 8 inch pan, it fits the tortilla perfectly. Top with more cheese.
-
Top with another tortilla. At this point, check to see if the bottom half has crisped up to your liking. If it has, the quesadilla is ready to flip over. Using a large spatula, flip the quesadilla over. Cook the bottom part until the desired crispness.
-
Slide your quesadilla onto a wooden cutting board. Cut into sections.
Recipe Notes
For this recipe, you will need two pans. A small 8 inch pan, and a regular full sized 10 inch pan.
This recipe is for one Breakfast Quesadilla. Multiply the recipe for additional quesadillas.