Breakfast Quesadillas

 I love, love, love Mexican food! After living in Texas for more than two decades, I could eat Mexican for every meal, and I prefer real Mexican over Tex-Mex dishes. Our recipes at Lookout Point use corn tortillas instead of flour–staying more true to the Mexican flair. (If you choose to use the larger flour tortillas, then one tortilla per person should be sufficient).

This basic recipe can be adapted by adding some chorizo or cooked bacon bits, substituting other fresh vegetables, adding chopped tomatoes or green chilies. The choices are endless!


8 corn tortillas
8 eggs
1 cup diced onions
1 cup diced red & yellow peppers
1 cup shredded cheddar or monterrey jack cheese
olive oil, divided use
salt & pepper
sour cream
fresh cilantro

You’ll need three 10-inch skillets..
To prepare, set out large cutting board on counter. Put 1 tablespoon salt in a small ramekin. Put 2 tablespoons in another small ramekin.

In one skillet over high heat, saute onions and peppers in oil until onions are translucent. Set aside.

Whisk 8 eggs in bowl, adding salt & pepper. If you are adding green chilies, add to the egg mixture.

Place another skillet, without oil, over med-high heat. Place one tortilla in skillet, and when lightly browned turn over. When 2nd side is lightly browned, slide out of skillet onto cutting board. Place 1 tablespoon shredded cheese on 1/2 of the tortilla. Repeat with additional tortillas.

Scramble eggs in 3rd skillet, adding sauteed vegetables. Cook until set, but not overdone or dry. Divide eggs between the 8 tortillas, placing the cooked eggs on the cheese side of the tortilla. Fold over tortilla in half.

Using pastry brush, brush the outer 1/2 of the tortillas with olive oil, and sprinkle with a small amount of salt. Place the quesadilla in med-hot ungreased skillet until the tortilla is lightly browned and slightly “stiffened”, turn over and brush top side with oil and sprinkle with salt. You can cook 2-3 tortillas at a time in the skillet. When 2nd side is lightly browned, slide onto cutting board. Continue to cook additional quesadillas until finished.

Cut quesadillas in half, and place two quesadillas (4 halves) on each plate. Top with a dollop of sour cream, a sprinkling of cheese, and a sprig of cilantro.

Serve with sausage, salsa, and herb roasted potatoes or biscuits.

Serves 4 people (2 quesadillas per person).

Lookout Point Lakeside Inn
Kristie Rosset
Bed and Breakfast Foodie

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