Breakfast Quesadilla

Prep Time:

15 minutes

Cook Time:

16 minutes


6 servings


160 calories


  • 1/4 c Green chilis (canned)

  • 4 eggs (beaten)

  • 1/4 tsp black pepper

  • 2 (10-inch) Whole Wheat Flour tortillas

  • 1 1/2 c Mexican blend, Monterey Jack, Pepper Jack or Reduced Fat Cheddar cheese (shredded)

  • 4 slices turkey bacon


Step 1

Coat a small skillet lightly with cooking spray.

Step 2

Saute green chilis over medium-low heat for 1-2 minutes. Add beaten eggs and cook, stirring until eggs are scrambled and set. Season with pepper.

Step 3

Coat a second, large skillet lightly with cooking spray. Place one tortilla in the skillet and cook over medium heat until air bubbles begin to form. (About 1 minute) Flip tortilla over and cook for 1 minute more. (NOTE: Do NOT let tortilla get crispy.)

Step 4

Spread half the cheese evenly over the tortilla, covering to the edges.

Step 5

Reduce heat to low. Quickly arrange half the cooked bacon and half the egg mixture over the cheese. Cook until the cheese starts to melt, about 1 minute.

Step 6

Fold tortilla in half to create a half-moon shape. Flip folded tortilla over and cook until it is lightly toasted and the cheese filling is completely melted.

Step 7

Transfer quesadilla to a cutting board. Recoat the skillet with cooking spray, and repeat with the second tortilla and remaining cheese, bacon and egg mixture.

Step 8

Cut each quesadilla into 3 wedges and serve immediately with fresh salsa.