Huevos rancheros gone breakfast quesadillas - enough to serve a party of plenty in the morning, or all-day on Sunday during football season.
Course Appetizer, Breakfast, Snack
Cuisine Mexican
Keyword breakfast quesadillas
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 6
Calories 341kcal
Author Erica
Ingredients
Olive oil
2clovesgarlicdiced
½poblano pepperdiced
8eggs
Kosher salt
Black pepper
8flour tortillas
1can diced tomatoes & chiles
1avocadochopped
1small green onionchopped
¼cupcilantrofinely chopped
1cupcheddar cheeseshredded
Instructions
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!