Green Chile Chicken Breakfast Quesadillas
Crisp tortillas hold green chile, chicken, scrambled eggs, and melted cheese for a diner-style breakfast ready in 30 minutes.
Prep: 15 · Cook: 15 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (118 reviews)
INSPIRED BY
This original breakfast combines a diner quesadilla with the smoky comfort of green chile and chicken. Soft eggs and sharp cheddar make a filling that stays savory and satisfying.
Story
Theo wanted a breakfast that could handle a late start and still feel like a road-stop reward. Green chile gives the chicken and eggs a little heat, while cheddar seals the edges in a crisp tortilla shell. Cut the wedges small if you are feeding a hungry crowd because they vanish fast.
By Theo
Ingredients
- 1 cup cooked shredded chicken
- 1/2 cup canned roasted green chiles, drained
- 6 large eggs
- 2 tablespoons whole milk
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine salt
- 4 medium flour tortillas
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1/4 cup sliced scallions
- 1/2 cup pico de gallo
- Sour cream, for serving
Instructions
- Whisk the eggs, milk, cumin, and salt in a bowl until smooth, then set the bowl near the stove.
- Melt 1 tablespoon of the butter in a nonstick skillet over medium heat and warm the chicken and green chiles for 2 minutes.
- Pour in the eggs and stir gently until softly set, then transfer the filling to a plate.
- Wipe out the skillet, melt half of the remaining butter, and place one tortilla in the pan.
- Scatter cheese over half the tortilla, add one quarter of the egg filling, fold it closed, and cook for 2 minutes per side; repeat with the remaining tortillas.
- Cut the quesadillas into wedges and serve with scallions, pico de gallo, and sour cream.
Chef Tips
- Use leftover roast chicken or a store-bought rotisserie chicken.
- Keep the eggs slightly soft because they cook again inside the quesadilla.
- Drain the chiles well so the tortillas stay crisp.
- Cook in batches and hold finished quesadillas on a rack in a 200 F oven.
Cook's Notes
- **Eggs:** Pull them from the heat while still softly set.
- **Chiles:** Drain thoroughly before adding.
- **Crispness:** Do not overcrowd the skillet.