You’ve had breakfast burritos and a maybe even a breakfast taco, but have you ever had a breakfast quesadilla? Well you should, because they are fantastic! If you do all the chopping the night before this becomes a 15 minute breakfast, and it travels very well just skip cutting, wrap in foil and dig in when you get to work. Use the left over bell pepper and jalapeno to make yourself a Smothered Veggie Lover’s Baked Potato for lunch.
Makes 2 quesadillas-
2 Whole Wheat Tortillas
¼ cup Low Fat Cheddar Cheese
½ Bell Pepper Chopped
1 Large Egg beaten w/ a tsp of water
½ Jalapeno Halved and Sliced* (remove seeds and ribs if you don’t like a lot of heat)
2 tbsp Pinto Beans**
1 Garlic Clove smashed but still intact
½ tbsp Olive Oil
Hot Sauce or Salsa
¼ cup Greek Yogurt- Optional
Heat oil in a large skillet on medium-high and toss in bell pepper, jalapeno and garlic clove, cook for 5-10 minutes until the bell peppers are getting soft. Remove the garlic clove lower heat to medium and push all the veggies to one side of the pan. In the empty side of the pan add egg and push around until scrambled. Add the beans, remove from heat and mix well.
Time to get started with the tortillas, put a little cheese on one side, then layer the egg mixture then a little more cheese, and fold. Heat a clean pan on med-high place the folded quesadillas in the pan and heat until cheese is melted and tortilla is slightly browned, flip and repeat. Using a pair of scissors (a Mommy trick that I use often) slice the quesadillas, then plate with the Greek Yogurt topped with salsa or hot sauce and dig in.
* If you really oppose heat swap out the jalapeno for ½ small red onion chopped
** I like to open a can of pinto beans and put in Tupperware in the fridge. I take out a little as I need it. Beans are great in everything from salads to tacos and sandwich wraps and if you get them canned they are already cooked, you just need to heat up.
Each quesadilla has: