Scrambled Egg & Cheese Quesadillas with Tomatillo Sour Cream
Breakfast

Scrambled Egg & Cheese Quesadillas

with Tomatillo Sour Cream

30 MIN
$15.99 2-4 Servings
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Vegetarian
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From the Test Kitchen

These irresistible breakfast quesadillas are filled with scrambled eggs, tender veggies, and monterey jack, then toasted in the pan until delightfully golden brown. A side of tomatillo sour cream lends cooling contrast to each bite.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Scrambled Egg & Cheese Quesadillas with Tomatillo Sour Cream
Title
  • 4 Flour Tortillas
  • 5 oz Baby Spinach
  • 4 Pasture-Raised Eggs
  • 1 Red Onion
  • 2 oz Monterey Jack Cheese
  • ¼ cup Sour Cream
  • ⅓ cup Tomatillo-Poblano Sauce
step-by-step
instructions
1 Prepare the ingredients

Halve, peel, and thinly slice the onion. Wash and dry the spinach. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Grate the cheese on the large side of a box grater. In a bowl, combine the tomatillo sauce and sour cream.

2 Make the filling

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted and combined. Add the beaten eggs. Cook, stirring frequently, 1 to 2 minutes, or until combined and cooked through. Turn off the heat.

3 Cook the quesadillas & serve your dish

Place the tortillas on a work surface. Top one half of each tortilla with the grated cheese, filling, and 1 tablespoon of the tomatillo sour cream; 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. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted. Transfer to a cutting board and immediately season with salt. Carefully cut in half. Serve the cooked quesadillas with the remaining tomatillo sour cream on the side. Enjoy!

Tips from Home Chefs

Scrambled Egg & Cheese Quesadillas

1 Prepare the ingredients

Halve, peel, and thinly slice the onion. Wash and dry the spinach. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Grate the cheese on the large side of a box grater. In a bowl, combine the tomatillo sauce and sour cream.

2 Make the filling

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted and combined. Add the beaten eggs. Cook, stirring frequently, 1 to 2 minutes, or until combined and cooked through. Turn off the heat.

3 Cook the quesadillas & serve your dish

Place the tortillas on a work surface. Top one half of each tortilla with the grated cheese, filling, and 1 tablespoon of the tomatillo sour cream; 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. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted. Transfer to a cutting board and immediately season with salt. Carefully cut in half. Serve the cooked quesadillas with the remaining tomatillo sour cream on the side. Enjoy!

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