Frying pan, Stovetop, Knife
Step 1
In a bowl, whisk the eggs with a pinch of salt.
Step 2
Thinly slice the scallions.
Step 3
Melt a dab of butter in a nonstick frying pan over medium heat. Add half the scallions & cook for 1-2 min, then add the eggs. Cook, stirring often, until the eggs are scrambled, about 2-3 min. Remove from the heat.
Step 4
Spread the refried pinto beans over half the tortilla, then place in a separate large frying pan, bean side up. Warm over medium heat, 1-2 min.
Step 5
When the tortilla is warm, sprinkle the bean side with half the shredded cheese. Layer the scrambled eggs on top, then sprinkle with the remaining shredded cheese.
Step 6
Close the quesadilla by pressing the empty side over the toppings. Cook for 1-2 min, then flip & cook for another 1-2 min, until the quesadilla is golden & crispy, with melty cheese.
Step 7
Remove from the heat & transfer the quesadilla to a cutting board. Slice into triangles, then garnish with the remaining scallions & a sprig of fresh cilantro (optional). Serve with pico de gallo (optional). Enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
Energy | 855 cal. |
Fat | 52 g |
Carbohydrates | 54 g |
Protein | 45 g |
Fiber | 7 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Cheesy Breakfast Quesadilla" contains 855 Energy, 52 g of Fat, 54 g of Carbohydrates, 45 g of Protein, 7 g of Fiber.
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