Breakfast

Breakfast Quesadillas

with Spicy Corn & Lime Sour Cream

30 MIN

$16.99 2-4 Servings

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From the Test Kitchen

These delicious breakfast quesadillas are filled with melty cheese, scrambled eggs, and sweet corn glazed with a spicy-sweet duo of honey and chipotle paste. We're serving them with a lime sour cream dipper, which provides bright, cooling balance.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

780 Cals (est.)

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fresh

ingredients

4 Pasture-Raised Eggs
4 Flour Tortillas
2 ears Corn
4 oz Shredded Cheddar & Monterey Jack Cheese Blend
1 Lime
¼ cup Sour Cream
2 tsps Honey
2 tsps Chipotle Chile Paste
2 cloves Garlic

step-by-step

instructions

1 Prepare the ingredients

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Quarter the lime. In a bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper. Crack the eggs into a separate bowl; season with salt and pepper. Beat until smooth.

2 Cook & glaze the corn

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the honey and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.

3 Cook the eggs & make the filling

Place the tortillas on a work surface. Top one half of each tortilla with the cheese and filling (you may have extra filling). Fold the tortillas in half over the filling. Rinse and wipe out the pan. In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully cut in half. Serve the cooked quesadillas with the lime sour cream and remaining lime wedges on the side. Enjoy!

4 Make the quesadillas & serve your dish

Place the tortillas on a work surface. Top one half of each tortilla with the cheese and filling (you may have extra filling). Fold the tortillas in half over the filling. Rinse and wipe out the pan used to make the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully cut in half. Serve the cooked quesadillas with the lime sour cream and remaining lime wedges on the side. Enjoy!

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Breakfast Quesadillas