Easy Breakfast Quesadillas
Serves 2 | with Fresh Pico de Gallo and Garlicky Home Fries
These melt-in-your-mouth breakfast quesadillas are an easy (and delicious) solution to ramp up your weekend brunch! They're topped with guacamole and a fresh homemade pico de gallo and served with a side of garlicky home fries.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit(s)
Egg
(Contains Egg)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
3 tbsp
Guacamole
2 unit(s)
Tomato
1 unit(s)
Shallot
1 unit(s)
Lime
7 g
Cilantro
400 g
Yellow Potato
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Sour Cream
(Contains Milk)
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
Not included in your delivery
1 tbsp
Butter*
¼ tsp
Salt*
¼ tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450ºF. Wash and dry all produce. Cut potatoes into 1/4-inch pieces. Add potatoes and 1 tbsp oil to an parchment-lined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.While the potatoes roast, zest, then juice lime. Cut tomato into 1/2-inch pieces.Peel, then finely chop shallot.Roughly chop cilantro.
Add tomatoes, shallots, half the cilantro, 1 1/2 tsp lime juice, 1/2 tbsp oil, 1/4 tsp sugar and 1 tsp lime zest to a medium bowl. Season with salt and pepper, then toss to combine. Combine guacamole, sour cream, remaining lime juice and remaining lime zest in a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Crack eggs into a large bowl, then whisk thoroughly until combined. Season with 1/4 tsp garlic salt and pepper.Heat a large non-stick pan over medium heat.When hot, add 1 tbsp butter, then swirl until melted. Add eggs to the pan. Cook, stirring in a figure-eight pattern, until curds form and eggs are cooked through.**Remove from heat. Sprinkle cheese over eggs.Arrange tortillas on a clean surface. Divide eggs evenly over one side of each tortilla. Fold tortillas in half to enclose filling.
Carefully wipe pan clean with paper towels. Reheat the same pan over medium-high. When hot, add 1 tbsp oil.Add 3 quesadillas to the pan. Cook until golden-brown, 1-2 min per side. Transfer quesadillas to a plate.Reduce heat to medium and repeat with remaining quesadillas. Cut quesadillas into wedges, then divide between plates. Top with pico de gallo, then sprinkle with remaining cilantro.Serve garlicky potatoes and guacamole crema on the side for dipping.