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Breakfast Quesadillas

Breakfast Quesadillas With Sweet Chilli Salsa Guacamole

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A quick and easy Mexican-inspired breakfast or light lunch option.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 20 mins
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Quesadillas

⅔ C (160 ml / 220 g) cream cheese, at room temperature
¼ C (60 ml / 20 g) coriander leaves
2 tsp (10 ml) lemon juice
salt and pepper
300 g shoulder bacon
Westfalia Plain Avocado Oil, for sautéing
350 g mushrooms, sliced
8 large eggs
½ C (125 ml) milk
8 (360 g) flour tortillas
1 C (250 ml / 120 g) cheddar cheese, grated

To Serve

1-2 x 200 g tubs Westfalia Sweet Chilli Salsa Guacamole
¼ (60 g) red onion, finely chopped
2 Tbsp (30 ml) coriander, finely chopped

Quesadillas

Combine the cream cheese, coriander leaves and lemon juice in a food processor. Blend until smooth and season to taste.

Heat a pan over medium heat and fry the bacon for 2-3 minutes on each side until crisp. Drain on kitchen paper and chop into bite-size chunks. Set aside.

Using the same pan from the bacon, add a splash of Westfalia Plain Avocado Oil and fry the mushrooms for 2-3 minutes until tender. Season lightly.

Heat a splash of Westfalia Plain Avocado Oil in another clean pan over low heat. Whisk the eggs and milk together, season lightly and then add to the warm pan. Cook the scrambled eggs over low heat, stirring regularly, for 2-3 minutes until set. Stir in the chopped bacon.

To Serve

Spread cream cheese over each of the flour tortillas.

Layer the scrambled egg and bacon mixture on top of 4 of the tortillas and then add mushrooms and cheese on top. Top each one of the tortillas with another tortilla that has already been spread with the cream cheese.

Heat a large pan over medium heat and fry each quesadilla, one at a time, for 1-2 minutes on one side and then gently turn over (using a large spatula) and cook the other side until golden and crisp.

Cut into wedges and serve the quesadillas topped with generous dollops of Westfalia Sweet Chilli Salsa Guacamole and a sprinkling of finely chopped red onion and coriander.

TIP: The cream cheese will ensure that the quesadillas stay closed while frying. To easily place it in the pan for cooking, simply place it on a dinner plate and then slide it into the warm pan.