Ancho Beef and Egg Breakfast Quesadillas
Crispy corn quesadillas stuffed with spiced lean ground beef, fluffy scrambled eggs, and melted sharp cheddar for a bold, smoky morning meal.
- Prep: 5 min
- Cook: 12 min
- Total: 17 min
- Servings: 2
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $5.40/serving
Dietary
- High-Protein
- Gluten-Free
- Nut-Free
- Soy-Free
- Low-Sugar
Tags
- sauté
- quick
- comfort food
- smoky
- kid-friendly
- rich
Ingredients
- 1 tablespoon olive oil
- 0.5 yellow onion (medium, diced)
- 0.5 pound lean ground beef (93/7)
- 1 teaspoon smoked paprika
- 1 teaspoon ancho chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
- 3 eggs (large)
- 0.5 cup liquid egg whites
- 0.5 cup sharp cheddar cheese (shredded)
- 4 corn tortillas
Instructions
- Heat 1/2 tablespoon olive oil in a nonstick skillet over medium-high heat. Add yellow onion and lean ground beef, breaking it up with a spatula. Cook for 4 minutes until browned.
- Stir in smoked paprika, ancho chili powder, 1/4 teaspoon salt, and black pepper. Cook for 1 minute until fragrant, then transfer the beef mixture to a plate.
- Whisk eggs, liquid egg whites, and remaining 1/4 teaspoon salt together in a small bowl. Pour into the skillet over medium heat and softly scramble for 2 minutes until just set.
- Wipe out the skillet and heat remaining 1/2 tablespoon olive oil over medium heat. Place corn tortillas in the skillet, distribute scrambled eggs, seasoned beef, and sharp cheddar cheese evenly over one half of each tortilla, and fold over to close.
- Cook for 2 minutes per side until the tortillas are crispy and the cheese is melted. Serve warm.
Notes
Assembled quesadillas can be refrigerated for up to 3 days and reheated in a dry skillet for 2 minutes to restore crispness.
Nutrition (per serving)
- Calories: 626
- Protein: 47.9 g
- Carbohydrates: 31.2 g
- Fat: 31 g
- Fiber: 1 g
- Sodium: 1087 mg
- Saturated Fat: 11.7 g
- Sugar: 2.1 g
- Cholesterol: 354 mg