Chicken Breakfast Quesadilla (Printable Version)
Toasted flour tortillas stuffed with chicken, scrambled eggs, and melty cheese for a quick protein-rich breakfast.
# What You'll Need:
→ Meats
01 - 1 cup cooked chicken breast, shredded or diced
→ Eggs
02 - 3 large eggs
→ Vegetables
03 - 1/4 cup red bell pepper, finely chopped
04 - 2 tablespoons green onion, sliced
→ Dairy
05 - 1/2 cup shredded cheddar cheese
06 - 1/4 cup shredded Monterey Jack cheese
07 - 2 tablespoons milk or cream
08 - 1 tablespoon unsalted butter
→ Tortillas
09 - 2 large flour tortillas (10-inch)
→ Seasonings
10 - 1/4 teaspoon salt
11 - 1/8 teaspoon black pepper
12 - Pinch of smoked paprika (optional)
# Directions:
01 - In a mixing bowl, whisk eggs with milk or cream, salt, black pepper, and smoked paprika until homogenous.
02 - In a nonstick skillet over medium heat, melt butter. Sauté red bell pepper and green onion until tender, about 2 minutes.
03 - Pour the egg mixture into the skillet and gently scramble until softly set, approximately 2–3 minutes. Remove from heat and reserve.
04 - Lay one tortilla on a flat surface. Scatter half of each cheese evenly over, then layer scrambled eggs, chicken, and sautéed vegetables over the cheese. Top with remaining cheese.
05 - Place the second tortilla over the filling, pressing gently.
06 - Carefully transfer the assembled quesadilla to a large skillet or griddle over medium heat. Toast for 2–3 minutes per side, pressing lightly with a spatula, until both sides are golden and cheese is melted.
07 - Transfer quesadilla to a board, allow to rest briefly (1–2 minutes), then slice into wedges. Serve hot.
# Expert Advice:
01 -
- No one expects breakfast to be this hearty and melty—it feels like a secret, but it's so simple to throw together.
- It's impossible to eat these quesadillas without getting a little excited for the day ahead.
02 -
- If you overfill the quesadilla, the seams struggle and cheese finds its way everywhere but inside—I’ve cleaned my fair share of skillets as proof.
- Warming your tortillas a touch before assembling keeps them pliable and prevents annoying cracks.
03 -
- A slow, gentle heat when toasting the quesadilla means a truly crisp exterior and perfectly melted cheese without scorching.
- Pressing down on the quesadilla with a spatula helps the cheese and fillings bind together, but do it gently—you don’t want everything squeezing out the sides.