Crab, Egg and Pepper Breakfast Quesadillas

By Suzanne Banfield
@SBcooks

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:

2 Comments

Serves:

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2 Tbsp: butter, divided use
1 small: onion, chopped
2 Tbsp: salsa, plus more for serving
2 oz: goat cheese
6 large: eggs
1/2 tsp: salt
1/4 tsp: pepper
4 large: gluten-free tortilla wraps (about 9-inch diameter)
8 oz: refrigerated pasteurized crab meat
1 large: roasted red pepper, cut into strips
6 oz: pepper jack cheese, shredded
2 Tbsp: mexican crema or sour cream
1 Tbsp: chopped fresh cilantro
2 medium: avocados, peeled, pitted and sliced

Step-By-Step

1Melt 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.

2Wipe 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.

3Place 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.

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