SPICY CHICKEN AND EGG BREAKFAST QUESADILLAS

Spicy Chicken and Egg Breakfast Quesadillas image

Perfect for a brunch for two, this lively breakfast quesadilla recipe combines the comforts of scrambled eggs and cheese with the classic flavors of Mexico. Serve with a side of fresh fruit.

Provided by Cate J

Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes

Time 45m

Yield 2

Number Of Ingredients 15

Ingredients

2 tablespoons salted butter, divided
½ medium yellow onion, chopped
1 clove garlic, chopped
2 (4 ounce) skinless, boneless chicken breast halves, chopped
½ cup chicken stock
½ (1 ounce) packet taco seasoning mix
4 large eggs, or more to taste
salt and ground black pepper to taste
1 (10 ounce) can diced tomatoes with green chile peppers, drained
¼ cup chopped fresh cilantro
½ cup shredded Cheddar cheese, divided
4 (6 inch) corn tortillas
2 tablespoons sour cream, or to taste
2 tablespoons guacamole, or to taste
1 dash hot sauce, or to taste

Steps:

Melt 1 tablespoon butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add chicken, chicken stock, and taco seasoning; bring to a simmer. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat and drain, being careful to remove as much liquid as possible, while keeping onions and garlic. Transfer chicken mixture to a plate.
Melt remaining butter in the same skillet over medium heat. Whisk eggs in a small bowl with salt and pepper. Pour into the skillet and add chicken mixture, diced tomatoes and chiles, and cilantro; scramble until eggs are set, about 5 minutes. Add an additional beaten egg, if desired. Remove from the heat and add 1/4 cup cheese, stirring until cheese is melted.
Place 2 tortillas in a separate, large skillet over low heat. Sprinkle part of the remaining cheese on top and let melt. Spoon 1/2 of the chicken-egg mixture onto each tortilla, sprinkle with remaining cheese, and top with remaining tortillas. Flip carefully and cook on the other side for about 1 minute.
Remove from the skillet and place each tortilla on a plate. Slice, garnish with sour cream, guacamole, and hot sauce, and serve.

Nutrition Facts : Calories 699.3 calories, Carbohydrate 39.3 g, Cholesterol 498 mg, Fat 39.4 g, Fiber 5.9 g, Protein 47.7 g, SaturatedFat 19.5 g, Sodium 1600.8 mg, Sugar 4 g