Food and the City: egg and cheese quesadilla

January 06, 2014

egg and cheese quesadilla


Lets get wild for breakfast this week. Lets actually have it instead of grabbing a container of yogurt and plastic spoon while running out of the door. Actually - a container of yogurt sounds a lot healthier than these babies, but, you know. Try to squeeze in a few more cheesy messes before we have to start worrying about bikini season, kay?


Thats one thing I never understood about New Years resolutions. Why start dieting in January? Why not trash up as many meals as you can for a couple more months before you really have to start worrying? Maybe thats why so many people fail at it? They start too early and then by April they can't take it anymore and are knees deep in a pile of empty snickers wrappers. I say we all take a pledge to not start our dieting resolutions until say, mid-March? That seems more fun.


Anyway - if you're looking to have an OMG breakfast this week, I'm totally thinking this is the one for you. Its cheesy, its messy, its trashy, and well... perfect.


egg and cheese quesadilla

makes 2 whole quesadillas or 8 wedges
4 flour tortillas 
2 tablespoons butter
1/2 red onion, chopped
3 eggs
2 tablespoons milk
1 teaspoon black pepper
1 cup cheddar cheese
1/2 cup mozzarella cheese
2 tablespoons hot sauce
2 basil leaves, torn

Heat up 1 tablespoon of butter in a skillet on medium-high heat. Add in your red onion and saute until cooked, about 2-3 minutes. Transfer from your skillet to a plate and set aside. Combined your eggs, milk and black pepper in a bowl and beat until everything is combined. 

Add the egg mixture to the same skillet you cooked the onions in, and scramble until eggs are cooked through. Remove from skillet to a separate plate and set aside. 

Melt the remaining butter in your skillet now on medium and add as many flour tortillas as you can without them overlapping. My skillet was pretty small, so I was only able to do 1 at a time. To assemble the quesadillas, evenly split up your cheeses, eggs, onions, hot sauce and basil leaves. Top each tortilla with all of the ingredients in evenly layers, then add on your top tortilla (you'll need two tortillas for every 1 quesadilla).

Allow the first side to brown (it should be done browning by the time you're finished assembling them), then carefully flip it over the the top layer to brown. This should only take a minute or two.

Remove from skillet then slice into wedges using a pizza cutter. Enjoy!