Green Chile Beef Breakfast Quesadillas
Crisp tortillas fold around seasoned beef, scrambled eggs, and green chile for a 26-minute diner-style breakfast.
Prep: 10 · Cook: 16 · Total: 26 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (118 reviews)
INSPIRED BY
An original diner-inspired breakfast that stacks seasoned beef, soft eggs, green chile, and melty cheese in a crisp tortilla.
Story
Theo wanted a breakfast that could handle a long drive and still taste great at the first gas stop. These quesadillas bring seasoned beef, soft eggs, green chile, and melted Jack into one crisp, loaded fold. Cut them into wedges and pass the salsa.
By Theo
Ingredients
- 8 ounces lean ground beef
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 4 large eggs
- 2 tablespoons whole milk
- 1 tablespoon butter
- 4 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup canned diced green chiles, drained
- 1/4 cup diced red onion
- 2 tablespoons chopped cilantro
- Salsa and lime wedges, for serving
Instructions
- Brown the beef in a large nonstick skillet over medium-high heat for 5 minutes, breaking it into small crumbles, then stir in the cumin, paprika, and salt.
- Whisk the eggs with the milk, melt the butter in a second skillet over medium heat, and scramble the eggs for 3 minutes until softly set.
- Lay the tortillas flat and divide the cheese, beef, eggs, green chiles, and onion over one half of each tortilla.
- Fold the tortillas over the filling and heat a clean skillet over medium, working in batches if needed.
- Toast the quesadillas for 2 minutes per side until golden and the cheese melts, pressing gently with a spatula.
- Rest the quesadillas for 2 minutes, cut into wedges, and serve with cilantro, salsa, and lime.
Chef Tips
- Keep the eggs slightly soft because they continue cooking inside the hot quesadilla.
- Drain the green chiles well so the tortillas crisp instead of steaming.
- Use a pizza cutter to slice the finished quesadillas cleanly.
- Theo move: add pickled jalapenos for a sharper, loaded breakfast plate.
Cook's Notes
- Season beef while it browns.
- Keep eggs softly set.
- Drain green chiles well.
- Toast quesadillas over medium heat.