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Breakfast Quesadillas

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  • Prep 30 min
  • Total 35 min
  • Servings 4
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Quesadillas are simply savoury-filled flour tortillas, either folded in half or stacked. This zesty egg and sausage version will perk up any brunch menu.
Created Apr 23, 2010
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Ingredients

  • Quesadillas
  • 1/3 lb (175 g) bulk pork sausage
  • 6 eggs
  • 2 tbsp (25 mL) sour cream
  • 2 tbsp (25 mL) half and half cream
  • 1 pouch Old El Paso* Taco Seasoning Mix
  • 1 tbsp (15 mL) butter or margarine
  • 2 tbsp (25 mL) finely chopped fresh chives
  • 2 tbsp (25 mL) finely chopped fresh cilantro
  • 2 tbsp (25 mL) chopped tomato
  • 1 can Old El Paso* Chopped Green Chilies
  • 1 pkg Old El Paso* Flour Tortillas (8 large tortillas)
  • 1/2 cup (125 mL) shredded Cheddar cheese
  • 1/2 cup (125 mL) shredded Monterey Jack cheese
  • Toppings
  • 2 to 4 tbsp (25 to 60 mL) finely chopped fresh chives
  • 2 to 4 tbsp (25 to 60 mL) Old El Paso* Taco Sauce
  • 2 to 4 tbsp (25 to 60 mL) sour cream

Steps

  •  
    1
    In 12-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink. Remove sausage from skillet; drain on paper towels. Wipe skillet clean with paper towels; set aside. Meanwhile, in medium bowl, lightly beat eggs, 2 tablespoons sour cream, the half-and-half and taco seasoning mix with wire whisk until well blended.
  •  
    2
    In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 2 to 4 minutes, stirring frequently, until mixture is very moist. Stir in cooked sausage, 2 tablespoons chives, 2 tablespoons cilantro, the tomato and chilies. Cook 1 to 2 minutes longer or until egg mixture is set but still moist. Remove from heat.
  •  
    3
    Place tortillas on work surface. Top half of each tortilla with 2 to 3 tablespoons egg mixture; sprinkle each with 1 tablespoon of each of the cheeses. Fold un-topped half of tortillas over egg mixture.
  •  
    4
    Heat same 12-inch skillet over medium heat. Place 2 quesadillas in skillet; cook 30 to 45 seconds on each side or until crisp and lightly browned. Remove from skillet; place on serving plate. Repeat with remaining quesadillas. With pizza cutter or sharp knife, cut each quesadilla into wedges. Top each serving (2 quesadillas) with about 1/2 tablespoon each of chives, taco sauce and sour cream.

Nutrition Information

560 Calories, 34g Total Fat, 28g Protein, 35g Total Carbs, 2g Sugars

Nutrition Facts

Serving Size: 4
Calories
560
Total Fat
34g
Saturated Fat
14g
Trans Fat
1.5g
Cholesterol
390mg
Sodium
1350mg
Total Carbs
35g
Dietary Fiber
2g
Sugars
2g
Protein
28g
% Daily Value*:
Vitamin A
25
25%
Vitamin C
25
25%
Calcium
35
35%
Iron
45
45%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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