Quesadillas for Breakfast, Lunch or Dinner

For Breakfast: Scrambled Egg Quesadillas

10 Flour Tortillas
3 to 6 Eggs (depending on number of guests)
3 to 6 teaspoons of water (1 per egg)
1 Tablespoon Olive Oil
1 Onion, chopped
1 sweet Red Pepper, seeds removed and chopped
Several slices Jalapeno Peppers
1 Cup grated Cheese (your choice of Monterey Jack, or Cheddar, etc.)
Salt and Pepper to taste
Chop and sauté in a frying pan with olive oil, chopped onions, and peppers until soft and close to caramelizing. 
Whip together in a bowl 3 to 6 eggs, along with water, and salt or pepper to taste. Add the whipped-egg mixture into the sautéed veggies, and cook by scrambling, or flip like an omelet.
Once eggs are cooked, pour into a mixing bowl, and combine with the grated cheese, to melt into the cooked eggs.

Add the scrambled eggs into a tortilla, to roll up, or press in half, evenly distributing the  eggs and cheese.  The melted cheese will hold the eggs, onions, and peppers inside the tortilla, to eat on the go.          

 For Lunch:  Ham & Cheese Quesadillas


2 Flour Tortillas
1/2 Cup Ham, chopped
1/2 Cup Cheese, grated (your choice)
Spoonfuls of  Twina's Sassy Salsa or Guacamole


Lay 1 tortilla onto an oven-safe plate or pizza pan, and sprinkle ham and cheese evenly over the tortilla.  Add the other tortilla on top and heat in a 350 degree oven for 10 minutes, or until cheese has melted.

Remove from oven and slice like a pizza.  Add a spoonful of salsa or guacamole onto each piece, and serve. 

For Dinner:  Creative Quesadillas


Get creative and use up leftover meats, beans, rice, spinach, seafood, meatballs, chili beans, broccoli, tomatoes, etc.  Add cheese and follow directions for the lunch quesadillas above. 

See these pictured ways to make creative quesadillas for dinner.