Preparation15 minsCook Time15 minsTotal Time 30 mins
2 cloves garlic, diced
1/2 poblano pepper, diced
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
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.
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!)
When the eggs are ready, remove pan from heat and remove eggs using a spatula, placing them on a plate. Repeat with remaining eggs.
Heat up your tabletop grill, grill pan, griddle, or a separate large skillet sprayed with cooking oil. Gather all your toppings near your workspace.
Sprinkle some cheese on the top of 4 tortillas, then layer 2 eggs on each one, side by side.
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.
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!
Amount Per Serving
Calories655kcalCalories from fat 328
% Daily Value
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: