Crab, Egg and Pepper Breakfast Quesadillas
1 photo of Crab, Egg And Pepper Breakfast Quesadillas
By
Suzanne Banfield
@SBcooks
8
This breakfast quesadilla is such a happy surprise – it’s filled with breakfast ingredients, but with a twist. It’s best served on slow and easy mornings when you have time to enjoy hanging out with family and friends.
Ingredients
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2 Tbspbutter, divided use
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1 smallonion, chopped
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2 Tbspsalsa, plus more for serving
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2 ozgoat cheese
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6 largeeggs
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1/2 tspsalt
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1/4 tsppepper
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4 largegluten-free tortilla wraps (about 9-inch diameter)
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8 ozrefrigerated pasteurized crab meat
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1 largeroasted red pepper, cut into strips
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6 ozpepper jack cheese, shredded
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2 Tbspmexican crema or sour cream
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1 Tbspchopped fresh cilantro
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2 mediumavocados, peeled, pitted and sliced
How to Make Crab, Egg and Pepper Breakfast Quesadillas
- Melt 1 tablespoon butter in large nonstick skillet. Add onion; cook about 3 minutes over medium heat until softened. Whisk 2 tablespoons salsa and the goat cheese into eggs; add salt and pepper. Stir into the pan with the onions; cook until eggs are softly scrambled. Remove to a plate and divide into 4 portions.
- Wipe out the skillet and melt 1/4 of the remaining butter in the skillet. Construct each quesadilla by spreading a portion of eggs on one half of a tortilla. Scatter crab meat and red pepper strips over the eggs. Sprinkle with cheese and fold the quesadilla in half.
- Place the folded quesadilla in the skillet; cook each side for about 2 minutes or until golden brown spots appear. Add a bit of butter for cooking each quesadilla. Cut each quesadilla into fourths. Drizzle crema over the pieces, sprinkle with cilantro and serve with avocado and extra salsa.
