Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft scrambled eggs, bacon, and spinach wrapped in flour tortillas with cheese and chipotle peppers, then pan-fried until golden. Served with avocado salsa, this makes a quick Mexican-inspired breakfast or brunch.
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Nutrition & ingredients
Ingredients
serves 4- 6 large eggs
- kosher salt
- 1 tablespoon butter at room temperature
- 1 can (4 ounce) diced green chiles
- 1-2 chipotle peppers in adobo, finely chopped
- 4 whole wheat or regular flour tortillas
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 4 slices cooked crispy bacon, lightly crumbled
- 1-2 cups baby spinach or arugula
- 2 tablespoons fresh chopped chives
- extra virgin olive oil, for cooking
- 1/2 cup fresh cilantro
- 1 tablespoon fresh chopped chives or green onions
- 1 jalapeño, seeded and chopped
- juice from 1 lime
- 1 avocado, diced
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1356mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1038mg
- Calcium
- 375mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1356MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.