Pimento Cheese Breakfast Quesadilla Recipe

Introduction

This Pimento Cheese Breakfast Quesadilla is a delicious and satisfying way to start your day. Filled with creamy pimento cheese, fluffy eggs, crispy bacon, and a hint of jalapeño, it offers a perfect blend of flavors and textures. Quick to make and great for sharing, it’s sure to become a morning favorite.

Ingredients

• 8 8-inch flour tortillas
• 4 large eggs
• 1/2 cup pimento cheese
• 6 slices bacon
• 5 teaspoons unsalted butter
• 1 tablespoon jalapeño pepper, chopped
• 1 onion, diced
• Sour cream, to taste
• Pico de gallo, to taste

Instructions

1. Step 1: Preheat the oven to 400 degrees F (200 degrees C). Place the bacon slices on a rimmed baking sheet and bake for 10-15 minutes until crispy. Remove and set aside.
2. Step 2: Whisk the eggs in a small bowl until well combined.
3. Step 3: In a large skillet over medium heat, add 1 teaspoon of butter. Sauté the diced onion and chopped jalapeño for 2-3 minutes until translucent.
4. Step 4: Pour the beaten eggs into the skillet. Cook for about 2 minutes until the eggs begin to set on top, like an omelet—not scrambled.
5. Step 5: Flip the egg carefully and cook for another 15 seconds until fully cooked through. Remove from heat.
6. Step 6: Lay a tortilla flat on a surface. Spread 1 tablespoon of pimento cheese over it and press lightly.
7. Step 7: Top the cheese with the cooked egg, about 1½ bacon strips, and another tablespoon of pimento cheese. Cover with a second tortilla. Repeat for the remaining tortillas.
8. Step 8: In a clean skillet over medium heat, melt 1 teaspoon of butter. Cook the quesadilla for about 3 minutes on each side until golden brown and crispy. Repeat with the remaining quesadillas, adding butter as needed.
9. Step 9: Transfer the cooked quesadillas to a cutting board and slice into wedges. Serve warm with sour cream and pico de gallo if desired.

Tips & Variations

• For extra heat, add more jalapeño or a dash of hot sauce inside the quesadilla.
• Try swapping bacon for sausage or smoked ham for a different flavor.
• Use pepper jack cheese instead of pimento cheese if preferred.
• To make it vegetarian, omit the bacon and add sautéed mushrooms or bell peppers.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the oven to maintain crispiness. Avoid microwaving if possible, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these quesadillas ahead of time?

Yes, you can assemble the quesadillas and refrigerate them for a few hours before cooking. Cook them fresh just before serving for the best texture and flavor.

Is it possible to freeze these quesadillas?

While you can freeze assembled quesadillas, the texture of the cooked eggs and bacon may change. It’s best to freeze uncooked, assembled quesadillas and cook them directly from frozen, adding a few extra minutes to the cooking time.

Pimento Cheese Breakfast Quesadilla Recipe

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★★★★★

4.6 from 54 reviews

• Author: Luna
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A savory and flavorful Pimento Cheese Breakfast Quesadilla featuring fluffy eggs, crispy bacon, sautéed jalapeños and onions, and creamy pimento cheese, all sandwiched between warm flour tortillas and pan-fried to golden perfection. Served with sour cream and pico de gallo for a delightful morning meal.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 8 8-Inch Flour Tortillas
• 4 Large Eggs
• 1/2 cup Pimento Cheese
• 6 slices Bacon
• 5 teaspoons Unsalted Butter
• 1 tablespoon Jalapeño Pepper, diced
• 1 Onion, diced

For Serving

• Sour Cream, to taste
• Pico de Gallo, to taste

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the bacon.
2. Bake the Bacon: Arrange 6 slices of bacon on a rimmed baking sheet and bake in the preheated oven for 10-15 minutes until crispy. Remove from oven and set aside.
3. Whisk the Eggs: Crack 4 large eggs into a small bowl and whisk thoroughly until well combined.
4. Sauté Vegetables: Heat 1 teaspoon of unsalted butter in a large skillet over medium heat. Add the diced onion and jalapeño pepper, sautéing for 2-3 minutes until softened and translucent.
5. Make Omelet: Pour the whisked eggs into the skillet with vegetables and cook for about 2 minutes. The eggs should begin to set but not scramble, forming an omelet-like layer.
6. Cook Through: Carefully flip the egg over and cook for an additional 15 seconds until fully cooked through.
7. Prepare Tortillas: Lay an 8-inch flour tortilla on a flat surface and spread 1 tablespoon of pimento cheese evenly over it, pressing slightly to adhere.
8. Assemble Quesadillas: Top the pimento cheese with the cooked egg, 1½ strips of bacon, and another tablespoon of pimento cheese. Cover with a second tortilla and repeat for the remaining tortillas.
9. Cook Quesadillas: In a skillet over medium heat, melt 1 teaspoon of unsalted butter. Place a quesadilla in the skillet and cook each side for about 3 minutes or until golden brown. Repeat with the remaining quesadillas, adding more butter as needed.
10. Serve: Transfer the cooked quesadillas to a cutting board, slice into wedges, and serve warm with sour cream and pico de gallo to taste.

Notes

• You can adjust the amount of jalapeño based on your preferred spice level.
• For a crispier texture, bake bacon to your desired doneness.
• Use fresh pimento cheese for the best flavor or substitute with a blend of cheddar cheese and diced pimentos.
• The quesadillas are best served immediately but can be reheated in a skillet to retain crispness.
• Omitting bacon can make this recipe suitable for a vegetarian diet.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Keywords: Pimento Cheese, Breakfast Quesadilla, Bacon, Eggs, Jalapeño, Onion, Mexican-inspired Breakfast, Savory Quesadilla