Sunday, December 13, 2009

Breakfast Quesadilla

This EASY recipe is a favorite in the Hooper home. And though it says Breakfast, I would strongly encourage you to fix this for any meal, including breakfast, brunch, lunch, supper, dinner, snacktime, and dessert. And yes, those are all meals.

The chosen few: Butter, Green Pepper, Egg, Tomato, Tortilla, and Cheese.

Begin by chopping 1/8 to 1/4 a green pepper. Look, people, I don't know exact measurements. I only know good food. And the amount of unmeasured green peppers in the photo above is good food.

Butter the skillet.

Toss in the chopped pepper. Give 'em a quick saute.

Remove the peppers from the pan. Give the pan a quick rinse, and butter again.

Scramble up 'em eggs (this is 4 eggs).

Fluffy, yummy, goodness.

Remove the eggs. Once again, butter the skillet (a buttered skillet is a happy skillet). Butter one side of a tortilla (If I was Mexican and this was Mexico, I'd slap that bad boy against my sweaty chest because that's how they do. But this is America and I'm not Mexican - unfortunately, so I'll just use some grease from the fridge.)

Place the tortilla in the skillet, buttered-side down. Sprinkle with 1/4 cup of cheese.

Now layer your ingredients, egg (this is two eggs - I used the other two for a second quesadilla) . . .

. . . tomato (roughly 1/4 tomato diced), and chopped green peppers.

And more cheese (just a light sprinkling).

Place another tortilla on top, and butter the top side.

Once the bottom is golden and the cheese begins to melt, flip.
Fry the other side, and serve 'er up!


Ingredients (for ONE quesadilla):

2 Tbsp. butter (to butter skillet and tortillas, measurements not exact)
1/8 - 1/4 of a green pepper, chopped
2 eggs, scrambled
1/4 of a tomato, diced
2 flour tortillas
1/4 cup plus 2 Tbsp. shredded cheese (I use a Mexican blend.)


Begin by buttering the skillet (I usually use 1/2 Tbsp. for this). Add chopped green peppers and saute them for a couple of minutes. Do not soften completely. Once you have your filler ingredients prepared (green peppers chopped and sauteed, eggs scrambled, tomatoes diced), layer your tortillas:

Place skillet over medium-to-high heat, and butter skillet. Then butter one tortilla and place it buttered-side down in the skillet. Quickly add 1/4 cup of cheese, green peppers, eggs, and tomatoes. Sprinkle with remaining cheese. Add second tortilla, and butter the top of the tortilla. Once the bottom is golden brown and the cheese begins to melt, flip. The quesadilla is done when both sides are golden brown and cheese is melted.


  1. My mouth is drooling! I love that you are sharing recipes like this. I still remember the qusedilla's you made for us when P was in the hospital. To this day I can't make one as food as those!

  2. Denise, I think frying it in real butter is the trick.