Spinach & Egg Breakfast Quesadilla (Sincronizada)

by V & V Supremo Foods, Inc.

4.83

30 Min

Servings

ingredients

Wake up to flavor and protein without the morning rush! Here’s an easy to make a Spinach & Egg Breakfast Quesadilla (Sincronizada) that’ll satisfy you until lunch.

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Ingredients

4

large eggs

4 large eggs
¼ cup

tomato, seeded and diced

¼ cup tomato, seeded and diced
1 Tbsp.

green onion, finely chopped

1 Tbsp. green onion, finely chopped
1/8 tsp.

Kosher salt

1/8 tsp. Kosher salt
1/8 tsp.

ground black pepper

1/8 tsp. ground black pepper
1 Tbsp.

olive oil

1 Tbsp. olive oil
(about 16)

small bunch baby spinach

(about 16) small bunch baby spinach
2

spinach flour tortillas, burrito size

2 spinach flour tortillas, burrito size
1 cup

Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

1 cup Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

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3 Steps to complete

1

In a large bowl, whisk together eggs, tomatoes, onion, salt, and pepper. Set aside.
2

Add olive oil to a medium nonstick skillet, heat over medium heat for 1 minute. Pour in egg mixture, place spinach over the egg and cook over low medium heat until the eggs are almost set, about 3 minutes, do not stir. Carefully flip the egg and continue to cook for 2 more minutes.
3

Meanwhile, preheat skillet or griddle for 1 minute over medium-low heat. Lay the tortilla, heat for 15 seconds on one side. Flip tortilla, add ½ cup of Chihuahua cheese. Place egg on top of the cheese, add what’s remaining of the cheese, top with the other tortilla. Press down with a spatula. Cook quesadilla for 2 minutes, flip occasionally so that the tortilla doesn’t burn. Remove quesadilla, cut into quarters, serve and enjoy!

Related products

Shredded
Chihuahua®
Brand
Quesadilla Cheese
from V&V SUPREMO®

Oaxaca Cheese<br><small>Shredded</small><br> from V&V SUPREMO®

Oaxaca Cheese
Shredded
from V&V SUPREMO®

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

30 Min
Ingredients :

9

INGREDIENTS:

4 large eggs
¼ cup tomato, seeded and diced
1 Tbsp. green onion, finely chopped
1/8 tsp. Kosher salt
1/8 tsp. ground black pepper
1 Tbsp. olive oil
(about 16) small bunch baby spinach
2 spinach flour tortillas, burrito size
1 cup Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

DIRECTIONS:

1. In a large bowl, whisk together eggs, tomatoes, onion, salt, and pepper. Set aside.
2. Add olive oil to a medium nonstick skillet, heat over medium heat for 1 minute. Pour in egg mixture, place spinach over the egg and cook over low medium heat until the eggs are almost set, about 3 minutes, do not stir. Carefully flip the egg and continue to cook for 2 more minutes.
3. Meanwhile, preheat skillet or griddle for 1 minute over medium-low heat. Lay the tortilla, heat for 15 seconds on one side. Flip tortilla, add ½ cup of Chihuahua cheese. Place egg on top of the cheese, add what’s remaining of the cheese, top with the other tortilla. Press down with a spatula. Cook quesadilla for 2 minutes, flip occasionally so that the tortilla doesn’t burn. Remove quesadilla, cut into quarters, serve and enjoy!

Spinach & Egg Breakfast Quesadilla (Sincronizada)

Notes: