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Jalapeno and Canadian Bacon Breakfast Quesadillas
Jalapeno and Canadian Bacon Breakfast Quesadillas
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Spicy Jalapeño Quesadillas with Canadian Bacon, Eggs, and Cheese - Customize the heat level to your liking!
Ingredients:
  • 3 tablespoons unsalted butter, divided
  • 2 jalapeno peppers, seeded and chopped
  • 3 slices Jones Dairy Farm Canadian Bacon, chopped
  • 4 large eggs
  • 2 tablespoons whole milk
  • 1 teaspoon extra virgin olive oil
  • 1 pinch sea salt
  • 1 cup shredded Mexican blend cheese, divided
  • 2 ounces cream cheese, softened
  • 2 flour tortillas
  • 2 green onions, sliced
  • 1 tablespoon Sour cream
  • 0.25 teaspoon Salsa
Instructions:
  • Melt 1 tablespoon of butter in a non-stick omelet pan over medium heat.
  • Sauté peppers for 2-3 minutes, stirring often. Add Canadian Bacon and cook for another 1-2 minutes, stirring frequently. Transfer to a paper towel-lined plate.
  • Whisk eggs and milk in a medium bowl until frothy.
  • Clean the omelet pan and then warm 1 tablespoon of butter and extra virgin olive oil over medium low heat.
  • After melting the butter, add the eggs and sprinkle sea salt over them. Allow them to rest for approximately 3 minutes, adjusting the heat to ensure a gentle, even cooking process. Once the edges are firm but the middle is still slightly runny, top with 1/3 cup cheese, peppers, and Canadian Bacon. Cook for 1 minute, then use a silicone spatula to loosen the edges and flip the eggs. Cook until the bottom is cooked through, about 2-3 minutes. Slide the finished dish onto a plate and set aside.
  • Generously slather tortillas with creamy and decadent cream cheese.
  • Heat a cast iron skillet over medium heat, then add 1/2 tablespoon of butter. Once melted, place the prepared tortilla in the pan with the cream cheese side facing up. Sprinkle 1/3 cup of cheese evenly over the entire surface and arrange half of the eggs on one half of the tortilla. Sprinkle half of the green onions over the eggs. Cook over medium to medium-low heat until the cheese is melted, then fold the tortilla in half.
  • Transfer to a cutting board and allow to rest for 1-2 minutes before slicing. Repeat with the other tortilla and remaining eggs. Serve alongside sour cream and salsa.

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