Breakfast Quesadilla

Dice your bell pepper and onion into small pieces. Crumble or chop your cooked protein. Chop fresh cilantro if using. Have all ingredients ready before cooking.

Heat 1 tbsp butter or oil in a skillet over medium heat. Add the diced onion and bell pepper, cooking for 2–3 minutes until softened.

Pour in the beaten eggs and scramble gently, breaking them into small curds. When nearly set (about 2 minutes), stir in the cooked protein and season with salt and pepper. Transfer to a plate.

Wipe out the skillet (or use a second one) and return it to medium-high heat with a light coating of butter or oil. Place one tortilla flat in the skillet.

Spread half the shredded cheese on one half of the tortilla. Layer the egg and protein mixture on top, then add the remaining cheese. Fold the tortilla in half over the filling.

Cook for 2–3 minutes until the bottom is golden and crispy. Carefully flip and cook the other side for another 2 minutes until golden and the cheese is fully melted.

Transfer to a cutting board and cut into wedges. Garnish with fresh cilantro if desired. Serve immediately with salsa and your choice of hot sauce or sour cream on the side.