Ingredients with Measurements:
- 2 large eggs
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup diced onion
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 (10-inch) flour tortillas
- 1/2 cup shredded cheddar cheese
- 1 tablespoon vegetable oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a bowl, whisk together the eggs, salt, and black pepper. Set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the diced red and green bell peppers and onion to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender.
4. Pour the egg mixture into the skillet with the vegetables. Cook for 2-3 minutes, stirring occasionally, until the eggs are set.
5. Remove the skillet from the heat and set aside.
6. Place a tortilla in a separate skillet over medium heat. Sprinkle half of the shredded cheddar cheese on top of the tortilla.
7. Spoon half of the egg and vegetable mixture on top of the cheese.
8. Sprinkle the remaining cheese on top of the egg mixture.
9. Place the second tortilla on top of the cheese.
10. Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortillas are golden brown.
11. Remove the quesadilla from the skillet and cut into wedges.
12. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for the skillet with the vegetables and eggs. Medium heat for the skillet with the quesadilla.
Serving size:
2 servings
Nutritional information:
Calories: 395
Fat: 23g
Saturated Fat: 9g
Cholesterol: 219mg
Sodium: 794mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 4g
Protein: 19g
Substitutions for ingredients:
- You can use any color bell pepper you prefer.
- You can use any type of cheese you prefer.
Variations:
- Add cooked bacon or sausage to the egg and vegetable mixture.
- Add sliced avocado to the quesadilla before cooking.
- Use a different type of tortilla, such as corn or whole wheat.
Tips and tricks:
- Be sure to whisk the eggs well before adding them to the skillet.
- Use a spatula to carefully flip the quesadilla over in the skillet.
- Cut the quesadilla into wedges before serving for easier eating.
Storage instructions:
Store any leftover quesadilla in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quesadilla in the microwave or oven until heated through.
Presentation ideas:
Serve the quesadilla on a colorful plate or platter.
Garnishes:
Top the quesadilla with fresh cilantro or sliced green onions.
Pairings:
Serve the quesadilla with a side of salsa or guacamole.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the quesadilla is not cooking evenly, try lowering the heat on the skillet.
- If the cheese is not melting, cover the skillet with a lid to trap the heat.
Food safety advice:
- Be sure to cook the eggs until they are fully set to avoid any risk of foodborne illness.
- Store any leftover quesadilla in the refrigerator within 2 hours of cooking.
Food history:
Quesadillas originated in Mexico and are typically made with cheese and a tortilla. The addition of eggs and vegetables is a popular variation.
Flavor profiles:
This dish is savory and slightly spicy, with a creamy texture from the melted cheese.
Serving suggestions:
Serve the quesadilla as a breakfast or brunch dish, or as a quick and easy lunch or dinner option.
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Region: Mexican