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Huevos Rancheros Quesadillas

Go team avocado! This party-style take on a popular Mexican breakfast dish is loaded with green goodness, and begging to be served up for The Big Game.

Serves 4-6 servings     adjust servings

Preparation 15 mins Cook Time 15 mins Total Time 30 mins


  • Olive oil
  • 2 cloves garlic, diced
  • 1/2 poblano pepper, diced
  • 8 eggs
  • Kosher salt
  • Black pepper
  • 8 Old El Paso flour tortillas
  • 1 can diced tomatoes & chiles
  • 1 avocado, chopped
  • 1 small green onion, chopped
  • 1/4 cup cilantro, finely chopped
  • 1 cup cheddar cheese, shredded


  1. In a large non-stick skillet, heat 2 Tablespoons olive oil over medium heat. Add the garlic and diced pepper and saute for 1 minute, until fragrant. Spread evenly in pan.
  2. Crack the eggs into the pan over the garlic and pepper. Season to taste with salt and pepper. Cook until the tops of the whites are set but the yolk is still runny - turn the heat down If the oil starts to spit (it’s too hot!)
  3. When the eggs are ready, remove pan from heat and remove eggs using a spatula, placing them on a plate. Repeat with remaining eggs.
  4. Heat up your tabletop grill, grill pan, griddle, or a separate large skillet sprayed with cooking oil. Gather all your toppings near your workspace.
  5. Sprinkle some cheese on the top of 4 tortillas, then layer 2 eggs on each one, side by side.
  6. Top with diced tomatoes & chiles, avocado, green onion, and cilantro, being sure not to overfill. Sprinkle more cheese on top, then layer on your other tortillas.
  7. Cook in your favorite way until cheese is melted and filling are heated (I use my trusty George Foreman.) Quarter each quesadilla, serve with sour cream, and enjoy!


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