Quesadilla Breakfast Tacos

Breakfast is easily my favorite meal of the day. I love eating. I love cooking. And I can’t think of a better way to kick off my day than tapping into that creative side and making hearty quesadilla breakfast tacos. They’re a little bit taco, a little bit quesadilla, and wholly satisfying.

You’re taking the quesadilla one step further by piling it high with scrambled eggs and your choice of toppings. My go-to garnishes are a sprinkle of cheese, a dollop of Greek yogurt, flavorful hot sauce, bright cilantro, zesty lime, and tangy Tajín. I crave balance in my meals and am obsessed with hot and cold moments, which this dish delivers.

For those of you who are less inclined to make breakfast due to the million and one responsibilities you have before you walk into your remote workspace or head out the door on your commute, I promise this recipe is still achievable. From start to finish, you just need 15 minutes.

What Cheese Is Best for Quesadillas?

There are a variety of cheeses that work well in this recipe—queso Oaxaca, queso Chihuahua, queso asadero, cheddar, Pepper Jack, and Monterey Jack are some of my favorites. Cheddar and queso Oaxaca are staples in my kitchen, as those are the two cheeses that are most readily available in grocery stores by me. The characteristic you want to keep in mind when selecting a cheese that’s right for you is that the cheese should easily melt, as that creates the perfect quesadilla.

What Tortilla Is Best for Quesadillas?

The next component to consider when making quesadillas is the type of tortilla. While corn tortillas and flour tortillas can both make delicious tacos, flour tortillas are best when crafting quesadillas. Flour tortillas are more pliable, which is perfect when making a vessel that you’ll then fold into a taco. Unfortunately, corn tortillas will tear, leaving you with more of a mess than a quesadilla-style taco.

Tips for Making Quesadilla Breakfast Tacos

• For super fluffy scrambled eggs, there are two important rules to follow: 1.) Zap them in a blender or Nutribullet, which will combine the eggs nicely and whip air into them. 2.) Constantly stir your eggs in your nonstick skillet. I mean it. Don’t let them sit for a second. From the moment you pour the egg mixture into your heated nonstick pan, continuously stir until they are scrambled. This will create a luxuriously cloudy scrambled egg.
• For an even crispier quesadilla, lightly brush the skillet with oil before placing the tortilla in the skillet. Lift up the tortilla with a spatula and brush on a little more oil before flipping the quesadilla to cook the second side.
• To get cheese crispies around the edge of the quesadilla (i.e. the best part), allow some of the cheese to fall just outside the tortilla when you sprinkle it on top. The cheese in direct contact with the skillet will brown and crisp.