1-2cheese slices torn or cut, your favorite cheese, I used Swiss; (or 2 tablespoons shredded cheese)
1/2avocadomashed or sliced (pre-made guacamole could also be used)
fewonion slicesred or white onion
few sprigs of fresh herbsI used cilantro, optional
drizzle ofsriracha or any hot sauceoptional
kosher salt and pepperseason to taste
Instructions
Organize all of the ingredients you will be using for your quesadilla because the process will happen quickly once you heat the pan.
If making fried eggs, Crack eggs (1 or 2) in a cup or bowl. Make sure not to damage the yolks when cracking the eggs. Remove any shell pieces, if necessary. Melt a pat of butter in a medium-sized non-stick pan on medium-high heat. Carefully pour the eggs into the pan making sure yolks stay intact. Season eggs with salt. Use a spatula to remove the eggs and set aside.
In the same pan you cooked the eggs, add a gluten free tortilla and adjust the heat to medium. (Make sure to keep an eye on the pan temperature. You want your tortilla to be crispy but not burnt!) Then add the cheese on 1/2 of the quesadilla. Once the cheese begins to melt, place the smashed avocado on top of the cheese, then the onion slices, followed by the herbs and sriracha. Season with salt, if desired. Add the cooked egg(s) last and then fold over tortilla as shown in above photo.
Remove the quesadilla from the pan and place it on a cutting board. Cut quesadilla in half and plate. Have a napkin ready if using fried eggs!
Notes
Any of the ingredients in this recipe can be modified, deleted, or substituted.Use ingredients that you like best. If cilantro isn’t your thing, use basil or thyme or omit herbs completely. Likewise, if you prefer eggs a different way than fried, make them your way. Try beans, bacon, sprouts, salsa, arugula, spinach, etc. You get the picture!Whatever ingredients you use for your Breakfast Quesadilla, add the cheese first to the tortilla so it has time to melt.