Scrambled Egg & Cheese Quesadillas with Tomatillo Sour Cream
Breakfast

Scrambled Egg & Cheese Quesadillas

with Tomatillo Sour Cream

30 MIN
$13.99 Serves 2-4
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Scrambled Egg & Cheese Quesadillas with Tomatillo Sour Cream
Title
  • 4 Pasture-Raised Eggs
  • 3 oz Baby Spinach
  • 1 Red Onion
  • 2 oz Monterey Jack Cheese
  • ¼ cup Sour Cream
  • ⅓ cup Tomatillo-Poblano Sauce
  • 2 Flour Tortillas
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients
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. Whisk until smooth. In a separate bowl, combine the tomatillo sauce and sour cream. Grate the cheese on the large side of a box grater.

Make the filling
2 Make the filling

In a large nonstick pan, 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.

Cook the quesadillas & serve your dish
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 cook 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 remaining tomatillo sour cream on the side. Enjoy!

Tips from Home Chefs

Scrambled Egg & Cheese Quesadillas

Prepare the ingredients
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. Whisk until smooth. In a separate bowl, combine the tomatillo sauce and sour cream. Grate the cheese on the large side of a box grater.

2 Make the filling

In a large nonstick pan, 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.

Make the filling
Cook the quesadillas & serve your dish
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 cook 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 remaining tomatillo sour cream on the side. Enjoy!

Browse Steps
1 of 3