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Breakfast quesadilla

GEHA | June 9, 2020

Start your day with this healthy, tasty Tex-Mex breakfast.


Nonstick cooking spray
¼ cup canned green chiles
4 eggs, beaten
¼ tsp. black pepper
2 10-inch whole wheat flour tortillas
1 ½ cup cheddar, pepper jack or Monterey Jack cheese
4 slices turkey bacon, cooked crisp and crumbled


  1. Lightly coat a small skillet with cooking spray.
  2. Saute green chiles over medium-low heat for 1-2 minutes. Add beaten eggs and cook, stirring, until scrambled and set. Season with pepper.
  3. Lightly coat a second, larger skillet with cooking spray. Place one tortilla in the skillet and cook over medium heat until air bubbles begin to form, about 1 minute. Flip tortilla over and cook for 1 minute more without letting tortilla get crispy.
  4. Spread half the cheese evenly over the tortilla, covering to the edges.
  5. Reduce heat to low. Quickly arrange half the cooked bacon and half the egg mixture over the cheese. Cook until the cheese starts to melt, about 1 minute.
  6. Fold tortilla in half to create a half-moon shape. Flip folded tortilla over and cook until it is lightly toasted and the cheese filling is completely melted, 1-2 minutes.
  7. Transfer quesadilla to a cutting board.
  8. Recoat the skillet with cooking spray and repeat with the second tortilla and remaining cheese, bacon and egg mixture.
  9. Cut each quesadilla into 3 wedges and serve immediately with fresh salsa.

Makes 6 servings.

Nutritional values per serving:

10.0 gtotal fat
140 mgsaturated fat
8 gcarbohydrate
14 g
460 mg
5 gdietary fiber


Reprinted on June 10, 2020, courtesy of the American Diabetes Association. For more, visit