Big Bob's Big Brunch Quesadillas


This is a recipe that was made from leftovers that turned out a real winner with friends. I wouldn't recommend adding salsa, because it will take away the fresh taste of the pico.

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
4 servings


  • ½ small onion, chopped

  • ½ tomato, chopped

  • 1 jalapeno pepper, seeded and minced

  • 1 sprig fresh cilantro, chopped

  • 6 eggs, beaten

  • 4 (10 inch) flour tortillas

  • 2 cups shredded Cheddar cheese

  • ¼ cup sour cream, for topping

  • ¼ cup guacamole, for topping


  1. Heat skillet at a high setting and toss in the chopped onion, tomato, jalapeno, and cilantro. Saute until tender.

  2. When vegetables have softened, crack eggs into the pan. Allow eggs to cook all the way on one side and then flip and cook the other side.

  3. When the eggs are finished, heat tortillas in the same skillet until warmed through. Place one tortilla on a plate and top with egg mixture and shredded cheese. Top each serving with 1 tablespoon each guacamole and sour cream.

Nutrition Facts (per serving)

615 Calories
36g Fat
42g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 615
% Daily Value *
Total Fat 36g 47%
Saturated Fat 18g 89%
Cholesterol 345mg 115%
Sodium 982mg 43%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 31g
Vitamin C 8mg 38%
Calcium 563mg 43%
Iron 5mg 25%
Potassium 416mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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