These Omelette Quesadillas are so versatile you can serve them for Breakfast or Breakfast for Dinner!
You can tailor them to whatever ingredients you have on hand. You can easily customize them to each person's tastes by adding or omitting toppings.
They are a great way to serve a crowd. You can make them and hold them in a warm oven till they are all ready. They also reheat well.
You are basically going to whisk some eggs as you would for an omelette. I added some diced cooked sausage in to the egg mix. These don't cook for very long so whatever you add to the egg has to either cook quickly or be precooked.
You are going to steam the quesadilla in a covered skillet and after you turn it you will add shredded cheese and whatever toppings you like. I pre-cooked some mushrooms, peppers and onions to go on the cheese. Then I added jalapenos and salsa as condiments when I served mine. My husband forewent the jalapenos and salsa. See how easy that was to cusotmize?
It takes about 4-5 minutes per quesadilla. I had two skillets going so I made a batch of 4 and we had the last 2 the second day.
If you are cooking for a crowd you have a couple of choices... if you have a really large skillet you can cover you can use 10 " tortillas and cut them into sections. If you are making several quesadillas you can keep them warm on baking trays in a 200 degree oven until the rest are ready. Just note they will have to be in a single layer or the melted cheese and toppping will mess up the other tortillas touching.
The recipe is written for one 8" quesadilla so you can scale it up as needed.
- covered skillet 8-10" depending on the size of your tortillas
- 2 8" tortillas
- 1 egg
- ¼ cooked sausage link diced finely
- 2 oz melting cheese of your choice Monterey Jack (with pimento or jalapeno), Mozzarella are both good
- 1 large mushroom
- 2 Tbsps onion diced
- ¼ small sweet pepper sliced vertically, thinly
- jalapenos, sour cream, cilantro, salsa optional, vary to suit your tast
- Suatee vegetables toppings in a non-stick skillet or in microwave until they are softened.
- Warm a 10" skillet over medum low heat. Dip the tortillas in water and allow excess to drain off.
- Lay 1 tortilla in bottom of the skillet. Gently pour the whisked egg mixture into the center of the tortilla. Try to keep it within the edges of the tortilla but if it seeps to the outer edge it will still be okay. Cover with the second tortilla. Gently press the outer edges of the tortillas together. (They won't stick firmly but it will help).
- Cover the skillet and allow quesadilla to cook about 3 minutes on the first side. Flip the tortilla. It should just be starting to brown nicely. Spread the grated cheese on top, and top evenly with your sauteed vegetable mixture. Cover and allow quesadilla to cook another 1-2 minutes until the cheese has melted fully.
- Serve with additional jalapeno, sour cream, salsa condiments of your choice.
- If you are making a large batch - use two skillets and transfer finished quesadilas to in a single layer to large baking trays covered in parchment. Keep warm in a 200 ° oven til ready to serve.
- Refrigerate leftover up to 2 days and gently reheat in microwave.