If you’re busy parent looking for an easy, crowd-pleasing meal, these Mexican Enchiladas are just what you need. They’re packed with tender shredded chicken, gooey cheese, and smothered in enchilada sauce. Plus, they’re super customizable, so you can make them just the way you like! Mexican Enchiladas are one of my go-to weeknight meals! Why I Love This Recipe…
If you’re busy parent looking for an easy, crowd-pleasing meal, these Mexican Enchiladas are just what you need. They’re packed with tender shredded chicken, gooey cheese, and smothered in enchilada sauce. Plus, they’re super customizable, so you can make them just the way you like! Mexican Enchiladas are one of my go-to weeknight meals!
Family favorite: My kids ask for these chicken enchiladas on repeat! It’s always a hit and never fails to make everyone happy.
Simple, but packed with flavor: With just a few ingredients, you get a dish that tastes like you spent hours in the kitchen. If you love quick and flavorful meals, check out my Beef and Broccoli Stir Fry for another weeknight winner.
Great for busy nights: Whether I’m rushing between work, kids’ activities or just need something easy, this enchiladas recipe is a lifesaver. Make things even simpler by having Mexican Chicken in the Crock Potready to shred!
Make-ahead friendly: These enchiladas are perfect for prepping ahead and freezing, similar to how I prep my Mexican Lasagna. It’s so convenient to have something in the freezer ready to pop in the oven for those hectic days.
Customizable for picky eaters: You can easily switch up the fillings depending on what everyone likes.
The Ingredients
Onion & Red Bell Pepper: These veggies add flavor and texture to the filling, making these enchiladas irresistibly delicious.
Ground Cumin: This warm, earthy spice provides the classic Mexican flavor that enchiladas are known for.
Garlic Clove: Just one clove adds an aromatic kick that enhances all the other flavors.
Corn: Whether you use fresh corn off the cob or defrosted frozen corn, it adds a touch of sweetness and crunch to the enchiladas.
Mexican Cheese Blend: This mix of melty cheeses like cheddar and Monterey Jack makes your enchiladas cheesy and irresistible.
Enchilada Sauce: The key to rich, flavorful enchiladas. Use your favorite store-bought or try making your own homemade enchilada sauce (find my enchilada sauce recipe in this Vegetarian Enchilada Casserole post)!
Flour Tortillas: I use flour tortillas because they’re soft, easy to roll, and crack less than corn tortillas. Perfect for holding all that delicious filling inside!
Substitutions and Variations
Feel free to get creative with your enchiladas! Here are some ways you can switch it up:
Meat options: Swap out chicken for ground beef, turkey, or even Mexican shredded pork.
Cheese choices: While I love the Mexican cheese blend, you could also use cheddar, Monterey Jack, Mozzarella or even pepper jack for a bit of heat.
Corn Tortillas: Feel free to use corn tortillas instead of flour. You will want to heat them up in a pan or microwave for 10-15 seconds before rolling so they’re more pliable and less likely to break apart.
Red or Green Sauce: Feel free to use red or green enchilada sauce for different flavor profiles!
How to Make Mexican Enchiladas
Step 1: Preheat the oven to 350°F. In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Add chopped onions and salt, cooking for 3 minutes.
Step 2: Add the red bell pepper and cook for another 2 minutes. Stir in cumin and garlic, and cook for an additional minute before removing the mixture from the pan.
Step 3: Let the mixture cool slightly, then add the shredded chicken, corn, and 1 cup of cheese. Stir to combine.
Step 4: Pour half of the enchilada sauce into a 9 x 11-inch baking dish.
Step 5: Lay a tortilla flat, add about ½ cup of filling, and roll tightly, like a burrito. Place the enchiladas seam-side down in the baking dish. Repeat with the remaining tortillas and filling, placing them snugly in the dish.
Step 6: Pour the remaining enchilada sauce over the top and sprinkle with the remaining ½ cup of cheese. (If planning to freeze, do so after this step!).
Step 7: Cover with foil and bake for 25-30 minutes (35-40 minutes if baking from frozen).
Step 8: Serve with a dollop of sour cream and chopped cilantro if desired.
Tips and Tricks
Don’t overfill: Be careful not to overstuff the tortillas to avoid tearing them when rolling.
Freezing: If you plan to freeze these enchiladas (they freeze really well!), assemble them but don’t bake them yet. Wrap the dish in foil so that it’s airtight and freeze for up to 4 months. When you’re ready to cook, just pop them in the oven straight from the freezer and add 10-15 minutes to the baking time!
Warming tortillas: If your tortillas are stiff or cracking, warm them in the microwave for 10-15 seconds before filling to make them more pliable.
FAQs
Can I make Mexican enchiladas ahead of time?
Absolutely! You can assemble the enchiladas and refrigerate or freeze them before baking. Just add 10-15 minutes to the cooking time if starting from frozen.
If you’re looking for a dish that’s packed with flavor, easy to make, and sure to please the whole family, then you’re going to love these Mexican Enchiladas! This recipe is a go-to for busy nights when I need something hearty and delicious on the table fast. Whether you’re making them for a weeknight meal or prepping ahead to freeze, these enchiladas are as satisfying as they are simple.
Heat 1 tablespoon of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes.
Add red bell pepper and sauté for another 2 minutes.
Add cumin and garlic and sauté for an additional minute.
Remove the mixture from the pan and place in a bowl. After the mixture has cooled, add the chicken, corn, and 1 cup cheese. Mix to combine.
Pour half of the enchilada sauce in a 9 x 11 inch baking dish.
Lay a tortilla flat, add about 1/2 cup of filling, and roll tightly, like a burrito. Place the enchiladas seam-side down in the baking dish.
Repeat with the remaining tortillas and filling, placing them snugly in the dish.
Pour the remaining enchilada sauce over the top and sprinkle with the remaining 1/2 cup of cheese. (*If you’re planning on cooking this dish another day, cover it and freeze up to 4 months at this point.)
Cover the dish with foil and bake in the oven for 25-30 minutes. If you are starting with frozen enchiladas, bake covered for 35-40 minutes.
Serve with chopped cilantro and a dollop of sour cream if desired.
Notes
Freezing: Enchiladas will stay in the freezer for up to 4 months. For best results, prepare enchiladas then freeze. Do not bake. When ready to serve, bake from frozen adding 10-15 minutes to the cook time.
Warming tortillas: If your tortillas are stiff or cracking, warm them in the microwave for 10-15 seconds before filling to make them more pliable.
Looking for a delicious, meat-free meal that’ll satisfy even the pickiest eaters in your family? This Vegetarian Crunchwrap Supreme is your answer! It’s loaded with crispy tofu, fresh veggies, melty cheese, and a zesty sauce, all wrapped up in a warm tortilla. It’s way better (and healthier) than anything you’ll get at a fast food…
Looking for a delicious, meat-free meal that’ll satisfy even the pickiest eaters in your family? This Vegetarian Crunchwrap Supreme is your answer! It’s loaded with crispy tofu, fresh veggies, melty cheese, and a zesty sauce, all wrapped up in a warm tortilla. It’s way better (and healthier) than anything you’ll get at a fast food chain.
Easy to make: This crunchwrap might look intimidating, but it’s actually really easy to make (and even more fun to eat!).
Perfect Texture: The crunchy tortilla in the middle adds texture, and the cheesy, seasoned tofu filling is so satisfying that even meat-lovers will be coming back for more!
Kid-friendly: This recipe is great for kids because it’s fun to make and easy to eat since it’s hand held! Mine all love to assemble their own personal crunchwrap so they can have their favorite veggies wrapped inside.
Fast food alternative: When it comes to healthy meals for my family, fast food doesn’t usually make the list. I love creating healthy homemade versions of fast food favorites, and this Vegetarian Crunchwrap Supreme is a perfect alternative to the traditional fast food crunchwrap!
The Ingredients
For the Crunchwrap:
Tofu: Extra firm tofu is a great meat substitute. Make sure to drain and press it well for the best texture. Looking for more recipes with tofu? Try my Sweet Gingery Tofu, Mapo Tofu and delicious Chocolate Tofu Pudding!
Tortillas: You’ll need both a large flour tortilla and a small corn or flour tortilla for that perfect crunch.
Cheese: A mix of Mexican shredded cheese like Monterey Jack, mozzarella, and cheddar adds a melty, flavorful layer. Swap for vegan cheese if needed.
Taco seasoning: Adds all the classic Mexican flavors to the tofu.
Lettuce and tomato: Fresh and crunchy toppings to balance the richness.
Olive oil: Used to crisp up the tortillas and cook the tofu.
For the Sauce:
Sour cream and mayo: Creamy base for the sauce. Use dairy-free options to make it vegan.
Hot sauce: For a little heat (optional, of course).
Garlic powder and paprika: Give the sauce a savory depth.
Lemon juice: Brightens up the flavors and adds a fresh kick.
Variations and Substitutions
There are so many ways to make this crunchwrap your own! Here are a few ideas:
Make it vegan: Swap out the cheese, sour cream and mayo for your favorite vegan alternatives, and you’ve got a completely plant-based meal.
Switch the protein: Not a fan of tofu? Try black beans, refried beans, or another meat substitute like plant-based taco meat if you prefer.
Add more veggies: Load up on extra veggies like sautéed bell peppers, avocado, or corn for added nutrition and flavor.
How to Make a Vegetarian Crunchwrap Supreme
Step 1: Cut the tofu into 1/2 inch cubes.
Step 2: Heat 2 tbsp oil in a small sauté pan over medium/high heat add the tofu and sprinkle with salt and taco seasoning. Cook for 4-5 minutes stirring occasionally or until golden.
Step 3: Heat 3 tbsp oil in a large sauté pan over medium/high heat and cook the small tortilla for 3-4 minutes, flipping halfway through or until crispy and golden. Drain on a paper towel to remove excess oil.
Step 4: While the tortilla is sautéing, whisk together the sauce ingredients.
Step 5: Place the large tortilla on a work surface. Top with tofu, 1/2 the sauce, 1/2 the cheese and the crispy tortilla.
Step 6: On top of the crispy tortilla, add the lettuce, tomato, remaining cheese.
Step 7: Fold the large tortilla up and around the crispy tortilla and filling folding in a clockwise manner until you have 5-6 folds and flip over fold side down.
Step 8: Heat the large sauté pan over medium/high heat and place the tortilla in the pan fold side down. Cook the crunch wrap for 3 minutes on each side or until golden. Serve with remainder of sauce for dipping.
Tips and Tricks
Folding the crunchwrap: If your large tortilla isn’t big enough to fully fold around the fillings, you can add a small piece of another tortilla to cover the gap before cooking.
Get creative with fillings: Feel free to add whatever you like inside—avocado, salsa, beans, or even rice would all be delicious. Just try not to overfill so you can still fold the tortilla.
Another Tortilla Hack: If you don’t want to buy two different sizes of tortillas, just use the large burrito-sized ones. You can cut a smaller tortilla out of it using a sharp knife or even a large cookie cutter. Use the leftover pieces to make homemade tortilla chips!
If you’re looking for a new meatless meal to add to your repertoire, Vegetarian Crunchwrap Supremes should surely make the list. They’re delicious and a fun, family activity that everyone can get involved in! Let me know what you think by leaving a comment and rating below!
This Vegetarian Crunchwrap Supreme is loaded with crispy tofu, fresh veggies, melty cheese, and a zesty sauce, all wrapped up in a warm tortilla. It's way better (and healthier) than anything you'll get at a fast food chain.
Heat 2 tbsp oil in a small sauté pan over medium/high heat add the tofu and sprinkle with salt and taco seasoning. Cook for 4-5 minutes stirring occasionally or until golden.
Heat 3 tbsp oil in a large sauté pan over medium/high heat and cook the small tortilla for 3-4 minutes, flipping halfway through or until crispy and golden. Drain on a paper towel to remove excess oil.
While the tortilla is sautéing, whisk together the sauce ingredients.
Place the large tortilla on a work surface. Top with tofu, 1/2 the sauce, 1/2 the cheese and the crispy tortilla. On top of the crispy tortilla, add the lettuce, tomato, remaining cheese. The extra sauce is used for dipping at the end.
Fold the large tortilla up and around the crispy tortilla and filling folding in a clockwise manner until you have 5-6 folds and flip over fold side down.
Heat the large sauté pan over medium/high heat and place the tortilla in the pan folds side down. Cook the crunch wrap for 3 minutes on each side or until golden.
Notes
Folding the crunchwrap: If your large tortilla isn’t big enough to fully fold around the fillings, you can add a small piece of another tortilla to cover the gap before cooking.
Get creative with fillings: Feel free to add whatever you like inside—avocado, salsa, beans, or even rice would all be delicious. Just try not to overfill so you can still fold the tortilla.
Another Tortilla Hack: If you don’t want to buy two different sizes of tortillas, just use the large burrito-sized ones. You can cut a smaller tortilla out of it using a sharp knife or even a large cookie cutter. Use the leftover pieces to make homemade tortilla chips!
If you’re looking for a quick, comforting meal with a Mexican twist, this Mexican Lasagna recipe is the perfect choice! Layered with rows of tortillas, chicken, cheese and salsa, this dish is full of flavor and the perfect recipe for an easy weeknight dinner. Plus, kids love it! Why I Love This Recipe The Ingredients…
If you’re looking for a quick, comforting meal with a Mexican twist, this Mexican Lasagna recipe is the perfect choice! Layered with rows of tortillas, chicken, cheese and salsa, this dish is full of flavor and the perfect recipe for an easy weeknight dinner. Plus, kids love it!
So Simple: Just like my Mexican Enchiladas recipe, this dish comes together super fast, especially if you use a rotisserie chicken from the grocery store. It’s ideal for those nights when you need a delicious dinner ASAP.
Kid-Friendly: When it comes to lasagna, whether it’s this dish, Vegetarian Skillet Lasagna or Lasagna Rolls, part of the fun is layering the dish. It’s a great way to get kids involved in the kitchen and encourage them to try new foods! Let the little ones place the tortillas while you handle the chicken and cheese.
Great for a Crowd: This Mexican Lasagna recipe is great if you’re looking to feed a crowd. It also freezes beautifully, so you can enjoy it any time. Or put leftovers in your kid’s school lunch with some avocado slices and call it a day!
Customizable: You can easily swap in ingredients or add extras like black beans, sautéed veggies, or different cheeses.
The Ingredients
Corn tortillas: Tortillas replace lasagna noodles in this casserole with a Mexican inspired twist.
Egg: Helps bind the ingredients together for a rich, hearty filling.
Milk: Adds a bit of moisture and creaminess to the filling.
Sour cream: Brings a tangy, creamy element that makes the lasagna extra delicious.
Chunky salsa: Choose your favorite mild salsa for a boost of flavor—chunky is best for texture!
Cream cheese: These little cubes melt into the lasagna, adding pockets of creamy goodness.
Fresh cilantro: Brightens up the flavors and adds a pop of freshness.
Scallions: Provide a mild onion flavor that complements the other ingredients.
Mexican cheese blend (or Monterey Jack & Mild Cheddar): Melty cheese is a must in lasagna, and this blend gives just the right cheesy goodness!
Variations and Substitutions
This Mexican Lasagna recipe is super flexible, so feel free to mix it up with these variations!
Switch the Protein: Swap out the chicken for ground beef, turkey, or even a vegetarian option like cubed firm tofu, sautéed vegetables, black beans or your favorite sautéed plant based meat substitute.
Add Veggies: Try layering in sautéed bell peppers, zucchini, or corn for extra color and nutrition.
Use Flour Tortillas: If you prefer, you can use flour tortillas instead of corn. The texture will be softer, but just as delicious!
Spice it Up: Want more heat? Use a medium or hot salsa, or add diced jalapeños into the chicken mixture.
How to Make Mexican Lasagna
Step 1: Preheat oven to 350°F. Place the tortillas on an oil sprayed baking sheet, then spray the tops with additional oil. Bake for 8-10 minutes, remove and set aside.
Step 2: In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
Step 3: Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
Step 4: Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
Step 5: Bake uncovered for 35 minutes. Serve.
Tips and Tricks
Par-bake the tortillas: This step is key to keeping the layers from becoming soggy.
Make it ahead: Assemble the lasagna up to a day ahead, then cover and refrigerate until ready to bake.
Freezing: You can freeze the lasagna either before or after baking. If freezing before, simply bake from frozen, adding an extra 10-15 minutes of cook time.
FAQs
Can I use flour tortillas instead of corn tortillas for Mexican Lasagna?
Absolutely! Flour tortillas work just as well and can be swapped 1:1.
What’s the best salsa for this recipe?
Especially if you are serving this to kids, a mild, chunky salsa works best to balance the flavors, but if you like a little more heat, feel free to use medium or hot salsa.
This Mexican Lasagna recipe is a family favorite in my kitchen! It’s quick to make, full of flavor, and super customizable. Whether you’re serving it for a weeknight dinner or meal-prepping for the week, this dish is sure to be a hit! Let me know what you think by leaving a comment and rating below!
2cupsMexican cheese blend (or a blend of Monterey Jack and Mild Cheddar), divided
Instructions
Preheat oven to 350°F.
Place the tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
Bake for 8-10 minutes, remove and set aside.
In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
Bake uncovered for 35 minutes.
Notes
Par-bake the tortillas: This step is key to keeping the layers from becoming soggy.
Make it ahead: Assemble the lasagna up to a day ahead, then cover and refrigerate until ready to bake.
Freezing: You can freeze the lasagna either before or after baking. If freezing before, bake from frozen, adding an extra 10-15 minutes of cook time.
Try this quick and tasty recipe for sheet pan quesadillas made in the oven. It’s a simple quick fix for a weeknight dinner or a hot lunch, and so easy to make. Try it as an appetizer with an array of Mexican inspired dips and toppings!
Try this quick and tasty recipe for sheet pan quesadillas made in the oven. It's a simple quick fix for a weeknight dinner or a hot lunch, and so easy to make. Try it as an appetizer with an array of Mexican inspired dips and toppings!
Get the morning started with this chorizo and eggs dish. Soft and fluffy eggs are cooked with sausage and then wrapped in a warm tortilla. Top with some salsa, avocado, and sour cream.
Get the morning started with this chorizo and eggs dish. Soft and fluffy eggs are cooked with sausage and then wrapped in a warm tortilla. Top with some salsa, avocado, and sour cream.
This easy to make recipe for shrimp tacos features juicy, seasoned shrimp and a crisp cilantro slaw, all wrapped in warm corn tortillas for a fresh, flavorful meal. Ready in 30 minutes for a new weeknight favorite!
This easy to make recipe for shrimp tacos features juicy, seasoned shrimp and a crisp cilantro slaw, all wrapped in warm corn tortillas for a fresh, flavorful meal. Ready in 30 minutes for a new weeknight favorite!
This super simple breakfast recipe is going to be one of your go-to’s for busy mornings. Made in under 15 minutes with only three ingredients you likely have on hand, a Breakfast Quesadilla is a quick, delicious, and nutritious breakfast that everyone will love! Why I Love This Recipe The Ingredients Substitutions and Variations How to Make a Breakfast…
This super simple breakfast recipe is going to be one of your go-to’s for busy mornings. Made in under 15 minutes with only three ingredients you likely have on hand, a Breakfast Quesadilla is a quick, delicious, and nutritious breakfast that everyone will love!
Why I Love This Recipe
Quick and Easy: In minutes, you can have this delicious quesadilla served up for breakfast. Whether you’re getting kids ready for school or yourself for work, this recipe fits perfectly into your busy schedule. This is the perfect meal that will give your whole family the energy they need to take on their day.
Ingredients You Have on Hand: I ALWAYS have eggs, tortillas and cheese on hand. They’re affordable, last for weeks when properly refrigerated, and can be used to make a variety of easy breakfast recipes like these quesadillas, Breakfast Burritos, or a Mexican Egg and Cheese Quesadilla.
Nutritious and Satisfying: This breakfast quesadilla recipe provides a balanced mix of protein and carbs, making it a nutritious and filling meal to kickstart your day.
Kid-Friendly: The simplicity of this recipe makes it’s a great options for kids! Who doesn’t love eggs and cheese?!
The Ingredients
Eggs: For this recipe, instead of scrambling the eggs, we cook them into a thin omelette, topping each side with melted cheese and then sandwiching it all between two tortillas. This way the eggs don’t plop out of the sides while you’re trying to eat!
Tortillas: You can use flour tortillas or any other tortilla you prefer. Whole wheat or spelt are great, healthy options. Any size tortilla will work as well! I use 8 inch for this recipe, but just make sure your pan is slightly larger than the tortilla you use.
Shredded Cheese: My kids prefer Mozzarella cheese, but a Mexican blend or any other good melting cheese like cheddar or Monterrey jack works great in this quesadilla.
Oil: You just need a touch of oil (or butter) to coat the bottom of your pan so that your eggs don’t stick and the tortilla gets golden.
Substitutions and Variations
Protein Boost: Add some cooked bacon, breakfast sausage, or ham for an extra protein punch. Or even black beans for some plant based protein like in this Mexican Egg and Cheese Quesadilla recipe.
Veggie Delight: Include veggies like diced bell peppers, onions, spinach, or tomatoes for added nutrients and flavor.
Dairy-Free: Use a dairy-free cheese alternative if you’re lactose intolerant or prefer a dairy-free diet.
Gluten-Free: Opt for gluten-free tortillas to make this recipe suitable for a gluten-free diet.
How to Make a Breakfast Quesadilla
Step 1: Whisk the eggs and salt in a bowl for 30 seconds until combined.
Step 2: Place 1 teaspoon of oil in a 9 inch pan over medium heat, coating the bottom of the pan in a thin layer (make sure to use a pan that is at least slightly larger than your tortilla).
Step 3: Pour in the egg mixture, tilting the pan to spread it evenly across. Let the omelette cook for 30 seconds then gently use your spatula to go along the edges of the omelette, lifting them away from the pan to loosen.
Step 4: Sprinkle half the cheese on top of the omelette.
Step 5: Place one tortilla on top of the egg and cheese and flip it onto a plate (you can watch how I do this in the recipe card below!).
Step 6: Slide the quesadilla, tortilla side-down, back into the pan, sprinkle the remainder of the cheese on top of the egg and place another tortilla on top to cover.
Step 7: Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then (using the plate trick) flip the quesadilla to cook the other side for an additional 30 seconds or until the cheese melts and the tortilla is golden.
Step 8: Cut and serve in wedges with salsa, sour cream, guacamole or anything else you love to dip in!
Tips and Tricks
The Plate Trick: To flip your quesadilla easily without making a mess, use what I call “the plate trick”. After cooking the eggs with the first tortilla on top, place a plate over the skillet, and hold it firmly while you flip the skillet so the quesadilla lands on the plate. Then, slide the quesadilla back into the skillet and top with another tortilla. If you want to watch how to do it, here’s a breakfast quesadilla cooking video that walks you through the simple process in detail.
Make for a Crowd: If you’re serving a crowd for breakfast, keep finished quesadillas warm by placing them on a baking sheet in a 200°F oven while you finish the rest.
Smaller Tortilla: If you use a smaller tortilla than 8 inches, use 1 egg per quesadilla and 1/4 cup of cheese.
FAQs
How do you store leftover breakfast quesadillas?
If you have leftovers, allow to cool completely and store in an airtight container in the refrigerator for 3 days. For longer storage, freeze quesadillas by wrapping each quesadilla in foil and placing them in a labeled freezer bag for up to 3 months.
Can you reheat a breakfast quesadilla?
For sure! Reheat your quesadilla in a skillet over medium heat to keep it crispy or in a toaster oven (or oven) at 350°F until cheese is melted. I’ve also reheated these in the air fryer with success! Lastly, you can warm in the microwave for a quick option, though it may be less crispy.
My kids love these easy breakfast quesadillas so much, they’ve gone into heavy breakfast rotation. This recipe is a fantastic one to kickstart your day with something delicious, nutritious and totally satisfying. Let me know what you think of this recipe by leaving a rating and comment below!
Made in under 15 minutes with only three ingredients you likely have on hand, Breakfast Quesadillas are a quick, delicious, and nutritious breakfast that everyone will love!
Whisk 2 eggs and salt in a bowl for 30 seconds until combined.
Place 1 tsp of oil in a 9 inch pan over medium heat, coating the bottom of the pan (make sure to use a pan that is at least slightly larger than your tortilla).
Pour in the whisked eggs, tilting the pan to spread it evenly across.
Let the omelette cook for 30 seconds then gently use your spatula to go along the edges of the omelette, lifting them away from the pan to loosen.
Sprinkle 2 tbsp of cheese on top of the omelette, place one tortilla on top of the egg and cheese and flip it onto a plate (you can watch how I do this here).
Slide the omelette, tortilla side-down, back into the pan, sprinkle another 2 tbsp of cheese on top of the egg and place another tortilla on top to cover.
Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then flip the quesadilla to cook the other side for an additional 30 seconds or until cheese melts and tortilla is golden.
Cut into wedges and serve.
Video
Notes
The Plate Trick: To flip your quesadilla easily without making a mess, use what I call “the plate trick”. After cooking the eggs with the first tortilla on top, place a plate over the skillet, and hold it firmly while you flip the skillet so the quesadilla lands on the plate. Then, slide the quesadilla back into the skillet and top with another tortilla. If you want to watch the video above to see how to do it, it will walk you through the simple process in detail.
Make for a Crowd: If you’re serving a crowd for breakfast, keep finished quesadillas warm by placing them on a baking sheet in a 200°F oven while you finish the rest.
Smaller Tortilla: If you use a smaller tortilla than 8 inches, use 1 egg per quesadilla and 1/4 cup of cheese.
If you’re craving a delicious and healthy lunch, try our tasty chicken Caesar wrap! This recipe combines Cajun chicken, crispy romaine lettuce, savory bacon bits, and zesty Caesar dressing, all wrapped up in a warm tortilla.
If you're craving a delicious and healthy lunch, try our tasty chicken Caesar wrap! This recipe combines Cajun chicken, crispy romaine lettuce, savory bacon bits, and zesty Caesar dressing, all wrapped up in a warm tortilla.
What is Fruit Salsa? Fruit salsa is very similar to fruit salad, except everything is cut up smaller and served alongside cinnamon sugar tortilla chips! It’s a delicious and sweet summertime take on traditional chips and salsa. You can serve as a…
What is Fruit Salsa? Fruit salsa is very similar to fruit salad, except everything is cut up smaller and served alongside cinnamon sugar tortilla chips! It’s a delicious and sweet summertime take on traditional chips and salsa. You can serve as an appetizer, snack, or even dessert. It’s the perfect recipe for sharing with family…
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
What is Fruit Salsa? Fruit salsa is very similar to fruit salad, except everything is cut up smaller and served alongside cinnamon sugar tortilla chips! It’s a delicious and sweet summertime take on traditional chips and salsa. You can serve as an appetizer, snack, or even dessert. It’s the perfect recipe for sharing with family…