Cheesy Egg Quesadillas Food

SIMPLE EGG AND CHEESE BREAKFAST QUESADILLAS

Steps:

• Beat 2 eggs with 1 1/2 tablespoons milk in a bowl.
• Melt 1 teaspoon butter in a 6-inch frying pan over medium heat. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Remove 1/2 the mixture and set aside in a bowl.
• Pour egg mixture and 1/2 vegetable mixture into the skillet. Tilt the pan, gently push one side of the egg, without breaking it, away from the side of the pan, and let the uncooked egg run onto the pan. Repeat with all four sides of the egg, cooking until bottom is set, about 2 minutes. Flip over and cook until bottom is slightly browned, 1 to 2 minutes more.
• Slide omelet onto a tortilla, then slide tortilla back onto the pan. Place 1 slice of cheese onto the omelet and top with another tortilla. Cook until bottom is browned, about 2 minutes. Flip and brown opposite side, about 1 minute more. Slide quesadilla onto a plate and cut into 4 sections.
• Beat remaining 2 eggs and 1 1/2 tablespoons milk together in a bowl. Grease the same pan with the second teaspoon of butter. Repeat steps 3-4 with the reserved vegetables and the remaining cheese and tortillas.

CHEESY EGG QUESADILLAS

Steps:

• Preheat oven to 425°. Whisk together first 3 ingredients. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat., Place 2 tortillas on a baking sheet. Spread with beans; top with eggs, salsa, cheese and remaining tortillas. Melt remaining butter; brush over tops., Bake until golden brown and cheese is melted, 10-12 minutes. If desired, serve with sour cream and additional salsa.

CHEESE-CRUSTED FAJITA VEGGIE QUESADILLAS

Steps:

• Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the peppers, onion and zucchini. Season with the smoked paprika, salt and pepper. Toss to coat with the oil. Cook, stirring occasionally, until the vegetables are softened and browning, 10 to 12 minutes. Add the garlic and oregano and stir to combine. Cook until fragrant, 1 to 2 minutes. Turn off the heat.
• Heat a large nonstick pan over medium-high heat. Grease the pan with the cooking spray. Carefully place a tortilla in the hot pan. Add 3 tablespoons cheese to half of the tortilla, spreading the cheese to the edges and allowing some to spill over to create a cheesy crust. Top with a hearty spoonful of the cooked pepper mixture, then top with another 3 tablespoons cheese. Fold the bare half of the tortilla over the cheese and pepper filling. Press down to flatten with a spatula. Cook until the cheese is melted and crusty and the tortilla is browned, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes. Remove to a serving platter. Season with salt and a squeeze of lime. Repeat with the remaining tortillas, peppers and cheese, wiping down the pan as needed. Serve with sour cream and salsa for dipping, if desired.

CHEESY QUESADILLAS

Steps:

• Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.

CHEESY QUESADILLAS

Steps:

• Combine cheese and onions. Spoon about 2 Tbsp. cheese mixture onto center of each tortilla; fold in half to completely enclose filling.
• Cook, 1 or 2 at a time, in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until crisp and lightly browned on both sides.
• Cut into wedges. Serve with salsa.

SCRAMBLED EGG QUESADILLAS

Steps:

• In a large skillet, cook the bacon until crisp. Remove and drain on paper towel, then crumble. Set aside.
• Beat the eggs adding the milk and hot sauce.
• In another small skillet, heat the butter over medium low heat and when hot, scramble the eggs, cooking until soft and creamy.
• Lay out 1 tortilla. Top with the cooked eggs, the bacon and the cheese.
• Place the second tortilla on top of the filling.
• Reheat the bacon fat in the first skillet over medium heat. Place the filled tortilla in the skillet, cooking for about 1 minute.
• Flip the tortilla with a large spatula and cook the other side until browned and crispy, about 1 more minute.
• Remove from heat and cut the tortilla like a pizza into wedges.
• Serve with more hot sauce, or salsa.

BACON, EGG AND CHEESE QUESADILLAS

Steps:

• Scramble eggs until desired doneness is reached.
• While eggs are cooking, heat tortillas in microwave for about 15 seconds or until softened.
• Spread 1 tablespoon of salsa on bottom half of tortilla.
• Place half the eggs over the salsa.
• Top eggs evenly with 1/4 cup of cheese.
• Place half of the bacon over the eggs and fold the top half of the tortilla over.
• Repeat steps 3, 4, 5 and 6 for remaining tortilla.
• Place both tortillas in a 10-inch skillet sprayed with cooking spray.
• Cook until lightly browned over medium heat on both sides, about 6 to 8 minutes.
• Cut each quesadilla in half; eat and enjoy.

HAM, EGG, AND CHEESE QUESADILLAS

Steps:

• Scramble eggs with water, salt, and pepper in a medium bowl until well blended. Heat 1 tablespoon butter in a medium nonstick skillet over medium heat. Cook eggs, stirring frequently, until scrambled to desired consistency.
• Spread 1 teaspoon of butter over 1 tortilla and place butter-side down in a medium nonstick skillet over medium heat. Sprinkle 1/3 cup cheese over entire tortilla. Add 1/2 cup scrambled egg and 1/3 cup Smithfield® cubed ham to one side. Cook 3 minutes or until the cheese is melted. Fold the plain cheese side over the filled side and flip the quesadilla. Cook an additional 2 minutes or until golden and toasted. Cut into 2 or 3 pieces.
• Repeat with remaining ingredients to make 5 more quesadillas.