This recipe is a riff from one that Bobby Flay does with bacon and hash browns. I’ve tried this recipe before using bacon. Today I used what I had on hand in my fridge (chicken sausage breakfast links and avocado). I mean you can make a breakfast quesadilla out of almost any breakfast food, right?
- small tortillas of your favorite variety (12 tortillas serves four)
- 8 to 10 oz shredded cheese
- breakfast meat, cooked and chopped (bacon, sausage, potato if you’re vegetarian)
- 4 eggs
- 2 avocados, cubed
- hot sauce, optional
- ancho chilli pepper
- garnish such as: pico de gallo, sour cream, cilantro
- Preheat the oven to 425 degrees F.
- Lay out 4 of the tortillas on a work surface. Top each tortilla with a sprinkling of cheese and your breakfast meat choice. Sprinkle with hot sauce if you’re so inclined. (Don’t be skimpy on the cheese!) Top each with with a tortilla and sprinkle with cheese. Add some avocado to the cheese. Sprinkle with hot sauce if you’re so inclined.Top each tortilla stack with the remaining tortilla. Sprinkle a bit more cheese on for good measure. Sprinkle the cheese with a bit of the ancho chilli pepper.
- Transfer the quesadillas to a large baking sheet and bake until golden brown and the cheese has melted, 8 to 10 minutes.
- When the quesadillas are nearly ready, melt butter in a large nonstick saute pan over medium heat. Carefully crack eggs into the pan, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 2 minutes.
- Remove quesadillas from the oven. Top with a dollop of sour cream, if you’re so inclined. Top with the fried eggs and any other garnish you may be using.
Baking the tortillas gives these quesadillas a different texture than the traditional version. They are light and crispy and sorta melt in your mouth. I put a wee bit too much toxic green hot sauce on my tortillas so unfortunately hot sauce was the majority of the flavor I tasted tonight. On the bright side, the heat stopped me from cleaning my plate!
I use low-carb tortillas because they have a ton of fiber. But use whatever tortilla you feel is best. I’ve only ever tried this recipe with flour tortillas so I can’t vouch for the corn variety.