Quesadilla for breakfast? Count us in.
If you didn’t already know, we are a small husband and wife owned company and we recently had a baby (3 months ago to be exact). With a new baby, we have zero time for anything, including recipe development. That is where our awesome third-party recipe developer comes in. She created this chipotle breakfast quesadilla and we are stoked to feature it on our site. We couldn’t be happier with her creative work and are excited to try someone else’s good ideas in the form a tasty meal.
Chipotle Black Bean Breakfast QuesadillaDifficulty: Easy
Makes 2 quesadillas.
½ tbsp cooking oil
½ cup red onion, diced
1 green bell pepper, finely diced
1 cup spinach, chopped
3 eggs, whisked
2 chipotle peppers in adobo sauce, chopped
Pinch of salt and pepper
½ cup cooked black beans, rinsed and drained if using canned
2 tbsp adobo sauce
1 cup shredded Mexican blend cheese
4 6-9” tortillas
Let’s Get Started
- Heat a large skillet over medium high heat and add the cooling oil. Add the red onion and bell pepper and sauce for about 2-3 minutes until fragrant and translucent.
- Add the chopped spinach, eggs, chopped chipotle peppers, and a pinch of salt and pepper. Cook pushing the eggs towards the center until scrambled and cooked through. Stir in the black beans and remove from the heat.
- Heat your Waffleye Waffle Iron and spray with cooking oil. Place one tortilla onto the waffle iron, followed by 1/4 cup shredded cheese, 1/2 of the egg mixture, another 1/4 cup shredded cheese, and drizzle 1 tbsp adobo sauce over the top of the cheese. Place the second tortilla on top and close the waffle iron. Cook for 3-4 minutes or until golden brown and crispy.
- Serve with sour cream, hot sauce, and cilantro.