Chili Garlic Breakfast Quesadilla

$0.61 each

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

Chili Garlic Breakfast Quesadillas

5.0 from 1 reviews
chili garlic breakfast quesadilla
Prep time
Cook time
Total time
Cost Per Serving: $0.61
Serves: 1
  • 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
  1. 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).
  2. 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).
  3. 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.
  4. Wrap your crispy quesadilla in a paper towel and enjoy on the go!

Step By Step Photos

Chili Garlic PasteThis is the chili garlic paste that I use. Sriracha (rooster sauce) can be used in it’s place although it is a touch sweeter.

add cheeseI put the cheese in between the chili sauce and the egg so it melts.

add egg and spinachTop the cheese with the cooked egg and the fresh spinach. Fold the tortilla over top and return it to the pan.

cook quesadillaI 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.

cook quesadillaBy the time you cook the second side it should be stiff enough to hold closed by itself.

cooked quesadillaPlate up (or hand up) and enjoy!


  1. SuperKat says:

    Hi Beth, just thought I’d stop by and say how happy I am to have found your website, all the way in Manchester, England! I’m a nurse living alone on a very tight budget, and always on the look out to find reasons to actually cook myself something decent to eat at the end of the day instead of just heating up a can of soup….. And these quesedillas look fantastic for tonight’s supper- thank you!

  2. Stacy Saunders says:

    OMG, I’m in love. This is soooo good. Thank you.

  3. I’ve never made homemade quesadillas before. I cook a lot, but for some reason they always seemed intimidating. Anyway, I made these and they were so fantastic I had to make a second round. Fabulous hangover breakfast.
    I want all my meals in quesadilla form now. So easy and delicious!

  4. Looks so delicious!!! Thank you for sharing this recipe I’ll make for my snacks.

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  6. This recipe was delicious and super fast and easy to make too! Thank you for sharing this to the public.

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