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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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

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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

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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