Breakfast Quesadilla
If you have leftover rotisserie chicken, make this breakfast quesadilla for an easy breakfast. It’s healthy with lots of veggies and protein too.
Servings 2
Calories 357kcal
Ingredients
- ¼ cup cooked shredded rotisserie chicken meat (about ½ a chicken breast)
- ½ medium green bell pepper
- 2 tablespoons cooked black beans
- 2 large eggs - beaten
- ¾ cup shredded cheese (mix of Monterey Jack and Cheddar)
- 2 large whole wheat tortillas
Toppings
- 1 medium tomato - seeds removed and diced
- sour cream
- guacamole
- lime wedges
Instructions
- Heat some oil in a medium skillet, and add in the green peppers. Sauté until softened. Mix in the chicken and black beans. Pour in the beaten eggs. Scramble everything together until cooked, about 2 minutes.
- Remove the pan from heat and stir in the shredded cheese.
- Heat a large skillet on medium-high heat. Place on a tortilla. Evenly pour on the scrambled egg filling. Cover with a second tortilla and gently press down with a spatula. Cook for about 3 minutes, until the tortilla is golden brown on the bottom.
- Quickly check the inside of the quesadilla. The cheese should have melted enough that it is holding the ingredients together. Quickly and carefully, flip the quesadilla over. If some of the ingredients fall out, place it back into the quesadilla. Cook until the other side is golden brown, about 3 minutes.
- Transfer to a cutting board and cut into wedges to serve. Top with your favorite toppings and a squeeze of lime.
Notes
You may also add a bit of oil to the bottom of the skillet when you cook the quesadilla. I prefer not to because I don't like the quesadilla greasy/oily.