Chicken Breakfast Quesadilla (Print)
Tender chicken, scrambled eggs and melty cheddar in toasted flour tortillas for a quick protein-packed breakfast.
# What You Need:
→ Meats
01 - 1 cup cooked chicken breast, shredded or diced
→ Eggs
02 - 3 large eggs
→ Vegetables
03 - 1/4 cup red bell pepper, finely chopped
04 - 2 tablespoons green onion, sliced
→ Dairy
05 - 1/2 cup shredded cheddar cheese
06 - 1/4 cup shredded Monterey Jack cheese
07 - 2 tablespoons milk or cream
08 - 1 tablespoon unsalted butter
→ Tortillas
09 - 2 large flour tortillas (10-inch)
→ Seasonings
10 - 1/4 teaspoon salt
11 - 1/8 teaspoon black pepper
12 - Pinch of smoked paprika (optional)
# How To Make It:
01 - In a small bowl, thoroughly whisk eggs with milk or cream, salt, black pepper, and smoked paprika until cohesive.
02 - Warm a nonstick skillet over medium heat and melt butter. Add red bell pepper and green onion, stirring until vegetables soften, about 2 minutes.
03 - Pour the egg mixture into the skillet with vegetables. Gently scramble, stirring constantly, until eggs are soft-set, about 2–3 minutes. Remove skillet from heat.
04 - Arrange one tortilla on a clean surface. Sprinkle half of each cheese evenly, followed by the scrambled egg mixture, chicken, and sautéed vegetables. Top with the remaining cheese.
05 - Place the second tortilla on top to form the quesadilla.
06 - Preheat a large skillet or griddle over medium heat. Carefully transfer assembled quesadilla to the skillet. Cook 2–3 minutes per side, pressing lightly with a spatula, until each side is golden brown and cheese is thoroughly melted.
07 - Remove the quesadilla from heat and allow it to rest for 1 to 2 minutes. Slice into wedges and serve immediately.
# Expert Tips:
01 -
- This breakfast is secretly perfect for using up those last odds and ends in your fridge.
- The crispy, golden tortillas wrap up all the melty, cheesy, eggy goodness for a breakfast you can actually hold in one hand.
02 -
- I once made the mistake of overfilling my quesadilla and ended up battling a cheesy avalanche while flipping—less is more here.
- Mixing both cheeses gives that perfect gooey pull; all cheddar tends to get oily and hard as it cools.
03 -
- Stick to a single layer of filling to avoid disaster when flipping.
- Preheating your pan (but not too hot) makes all the difference in getting that crispy brown exterior.