by Anne Carter
New Recipe
Prep Time: 15 minutes Cook Time: 15minutes Servings: 2 30minutes Servings: 2 Calories: 371kcal Author: Anne Carter
– Non-stick skillet – Spatula – Bowl – Whisk – Cutting Board – Plate – Tongs optional
– 2 eggs – 1/2 Cup cooked pinto beans or black beans, rinsed and drained – 1 tbsp chopped green onion – 1 tbsp finely chopped cilantro – 1 tbsp chopped pickled jalapeño (optional)
– 1 medium (8″) whole grain tortilla – 1/2 cup (packed) grated sharp cheddar cheese – Salsa or additional hot sauce, for serving – Hot sauce, like Cholula
1. In a bowl, whisk together eggs, hot sauce, and salt until they're nicely blended. Toss in the beans and set the mix aside. 2. In a medium-sized skillet, melt butter (whether it's well-seasoned cast iron or nonstick) over medium heat until it starts bubbling.
3. Grab another large skillet and warm up the tortilla over medium heat, flipping occasionally. 4. Once the pan and tortilla are warmed up, sprinkle half of the cheese on one side of the tortilla.
5. Top the cheese side with the scrambled eggs, and then sprinkle the remaining cheese over the eggs. 6. Place the empty half of the tortilla over the cheesy and eggy goodness.
7. Let the quesadilla cook until it's golden and crispy on the bottom – don't rush it! This might take about 1 to 2 minutes. Adjust the heat if needed to avoid burning the tortilla. 8. Flip the quesadilla and cook until the second side is equally golden and crispy.
9. Remove the skillet from heat and transfer the quesadilla to a cutting board. 10. Allow the quesadilla to cool for a few minutes. This helps it set and ensures maximum deliciousness.
11. Take a very sharp knife and slice each quesadilla into 2 perfect wedges. 12. Present your masterpiece immediately, accompanied by your favorite salsa or hot sauce for an extra flavor kick. Get ready to savor the goodness!