A while back I posted my delicious Egg Florentine Quesadillas and many of you seemed to enjoy them just as much as I did. Although they are wonderful, I don’t always have creamed spinach in my fridge (and not for lack of wanting) so the recipe has since morphed into these delicious Chili Garlic Breakfast Quesadillas. They sill have spinach (fresh rather than creamed) and instead of red pepper flakes I smear a bit of garlic chili paste onto the tortilla. Anyway, you can make one of these in about 10 minutes and they’re very portable… not to mention delicious. These quesadillas have been my breakfast for WEEKS (well, when I’m not eating my Indian Spiced Oats, that is).
Chili Garlic Breakfast Quesadilla
- 1 large egg $0.15
- 1 small tortilla $0.08
- 1 tsp chili garlic paste $0.05
- ¼ cup shredded cheddar $0.25
- ½ cup fresh spinach $0.08
- In a small non-stick skillet, fry your egg until it is set. I like to leave the yolk just slightly runny but beware: the runnier the yolk, the less portable the quesadilla (and there is nothing worse than dripping egg yolk down the front of your shirt before you even get to work. Trust me).
- While the egg cooks, smear 1 tsp of chili garlic paste on one half of the tortilla. Top that side with ¼ cup of cheese. When the egg is finished, place the egg on top of the cheese (the heat helps it melt) and then put the spinach on top of the egg. Fold the tortilla over and return it to the pan (keep the heat on).
- Cook each side of the quessadilla until it is golden brown and crispy (1-2 min each side). Be careful not to spill the contents of the quesadilla out as you flip it. The spinach likes to escape.
- Wrap your crispy quesadilla in a paper towel and enjoy on the go!
Step By Step Photos
This is the chili garlic paste that I use. Sriracha (rooster sauce) can be used in it’s place although it is a touch sweeter.
I put the cheese in between the chili sauce and the egg so it melts.
Top the cheese with the cooked egg and the fresh spinach. Fold the tortilla over top and return it to the pan.
I like to use my spatula to hold the top over when cooking the first side. The spinach is so springy that it likes to pop the tortilla open.
By the time you cook the second side it should be stiff enough to hold closed by itself.
Plate up (or hand up) and enjoy!