Que Pasa Quesadilla ?!


Ah, San Francisco in the spring. It's all warm sunny days, fog over the harbor and breakfast quesadillas. Well, at least, it was for me.

Some places made them spicy and others just plain egg and cheese, but no matter how you had them they were delicious.

This version is a good base to start from, but darling, never fear adding whatever else you have in the fridge. Things like turkey slices, chorizo or mixed veggies always fare well in these make-ahead morning delights.

I've also made them with a quick veggie omelette as a filler and it was awesome.




4 12" corn tortillas
5 eggs
1 t salt
1 t black pepper
1/4 t cayenne - optional
2 green onions
1 T coconut oil
1 C kidney beans, cooked
2 C greens - I used kale, but it could be spinach or chard 
3/4 C melty cheese (mozzarella, cheddar & Swiss work best)


20 mins COOK

Whisk eggs, salt, pepper, cayenne & green onions together in a bowl.
Melt coconut oil in a pan over medium heat.
Add the egg mixture, beans, greens and cook until the eggs have set. 
To assemble, take one tortilla, sprinkle on a quarter of the cheese, carefully avoiding the edges then layer on a quarter of the egg mix. 
Fold in half & continue with the remaining tortilla. 
At this point you can either wait for them to cool completely, wrap them up and freeze them grill them in a pan, cut in thirds and serve!



Note: These are wonderful served with guacamole, a spicy salsa or plain yogurt!

Also, you can also use ancient grains or whole wheat tortilla if you don't have an intolerance.