Name: Spicy Chicken and Egg Breakfast Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons salted butter, divided; 0.5 medium yellow onion, chopped; 1 clove garlic, chopped; 2 (4 ounce) skinless, boneless chicken breast halves, chopped; 0.5 cup chicken stock; 0.5 (1 ounce) packet taco seasoning mix; 4 large eggs, or more to taste; salt and ground black pepper to taste; 1 (10 ounce) can diced tomatoes with green chile peppers, drained; 0.25 cup chopped fresh cilantro; 0.5 cup shredded Cheddar cheese, divided; 4 (6 inch) corn tortillas; 2 tablespoons sour cream, or to taste; 2 tablespoons guacamole, or to taste; 1 dash hot sauce, or to taste

Spicy Chicken and Egg Breakfast Quesadillas

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Perfect for a brunch for two, this lively breakfast quesadilla recipe combines the comforts of scrambled eggs and cheese with the classic flavors of Mexico. Serve with a side of fresh fruit.

Recipe by Cate J

Published on July 14, 2012

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

Yield:

2 quesadillas

Jump to Nutrition Facts

Ingredients

2 tablespoons salted butter, divided
½ medium yellow onion, chopped
1 clove garlic, chopped
2 (4 ounce) skinless, boneless chicken breast halves, chopped
½ cup chicken stock
½ (1 ounce) packet taco seasoning mix
4 large eggs, or more to taste
salt and ground black pepper to taste
1 (10 ounce) can diced tomatoes with green chile peppers, drained
¼ cup chopped fresh cilantro
½ cup shredded Cheddar cheese, divided
4 (6 inch) corn tortillas
2 tablespoons sour cream, or to taste
2 tablespoons guacamole, or to taste
1 dash hot sauce, or to taste

Directions

Melt 1 tablespoon butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add chicken, chicken stock, and taco seasoning; bring to a simmer. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat and drain, being careful to remove as much liquid as possible, while keeping onions and garlic. Transfer chicken mixture to a plate.
Melt remaining butter in the same skillet over medium heat. Whisk eggs in a small bowl with salt and pepper. Pour into the skillet and add chicken mixture, diced tomatoes and chiles, and cilantro; scramble until eggs are set, about 5 minutes. Add an additional beaten egg, if desired. Remove from the heat and add 1/4 cup cheese, stirring until cheese is melted.
Place 2 tortillas in a separate, large skillet over low heat. Sprinkle part of the remaining cheese on top and let melt. Spoon 1/2 of the chicken-egg mixture onto each tortilla, sprinkle with remaining cheese, and top with remaining tortillas. Flip carefully and cook on the other side for about 1 minute.
Remove from the skillet and place each tortilla on a plate. Slice, garnish with sour cream, guacamole, and hot sauce, and serve.

Nutrition Facts (per serving)

699	Calories
39g	Fat
39g	Carbs
48g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 699
% Daily Value *
Total Fat 39g	51%
Saturated Fat 20g	98%
Cholesterol 498mg	166%
Sodium 1601mg	70%
Total Carbohydrate 39g	14%
Dietary Fiber 6g	21%
Total Sugars 4g
Protein 48g
Vitamin C 15mg	75%
Calcium 371mg	29%
Iron 4mg	22%
Potassium 720mg	15%

* 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.