Quick N’ Easy Breakfast Quesadillas

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 2 people
These are quick, easy and the secret is in the chipotle sauce! I used flour tortillas for this recipe because they come in larger sizes and do not break as easily as corn tortillas when they are being cut.

Nothing says “I love you” like a delicious meal, and these breakfast in bed quesadillas are the perfect excuse to indulge on Valentine’s Day.

In Mexico we actually would call these sincronizadasnot quesadillas. The difference between them is that in quesadillas, the tortilla with cheese is folder over, creating a half moon shape, while sincronizadas sandwiches the cheese and other ingredients between two tortillas. This is how I used to eat them in Mexico. Some say the half-moon is easier to flip, but I like to stay true to my tradition.

Make sure to lightly grease the pan. If you use too much butter, your quesadillas will not be crispy and instead will be a soggy mess.


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Chipotle Sauce
  1. Mix the sour cream, chipotles and salt well. Refrigerate until ready to use.
  1. For each quesadilla, bring a comal or flat skillet to medium heat, add 1 teaspoon of butter. Heat two tortillas for 2 minutes on each side.http://www.princesshouse.com/products/product_detail.aspx?pid=211721
  2. Add ½ cup refried beans and spread over the tortilla. Top with ½ cup grated cheese and 3 slices turkey breast, and close with another tortilla on top.
  3. Cook until the cheese melts. Remove from heat, and slice into 4 equal parts. Spread the chipotle sauce on top of the quesadillas.
  4. Repeat the process to make as many quesadillas as you like!http://www.princesshouse.com/products/product_detail.aspx?pid=214877
  5. Garnish with sliced avocado and serve with salsa verde on the side.
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