Breakfast Quesadillas

(Prep: 10 minutes / Cook: 10 minutes / Serves: 4)


4 (8-inch) flour tortillas

1 cup shredded Queso Oaxaca El Mexicano®

4 large eggs

2 tablespoons unsalted butter

2  green onions, sliced

1/2 jalapeño pepper, diced

1/2 teaspoon ground cumin

Sea salt and ground black pepper, to taste

1/2 cup salsa

1/4 cup Crema Mexicana El Mexicano®

Preparation Method

1. In large nonstick skillet, melt 1 tablespoon butter over medium heat. Add green onions and jalapeño, and cook 3 minutes. In large bowl, whisk eggs, cumin, sea salt and pepper. Pour egg mixture into skillet and gently stir 3 minutes or until eggs are cooked through. Remove from heat and set aside.

2. Melt remaining 1 tablespoon butter on griddle over medium heat. Place 2 tortillas on griddle and top each with Oaxaca cheese, egg mixture, some more cheese and a second tortilla. Cook 4 to 6 minutes or until tortillas are golden and cheese melts, turning quesadillas halfway through cooking. Cut each into quarters and serve topped with Crema Mexicana and salsa.