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Chipotle Chicken and Egg Breakfast Quesadilla

This Breakfast Quesadilla is the perfect brunch dish…. Or any day of the week. You can adapt these quesadillas to use whatever you have in your fridge. And the Best: They are perfect for storing in the freezer to have on hand for busy mornings.

Ingredients

Ingredients
Servings:
Chipotle Chicken
g
Boneless Chicken Breast
Yellow Onion
tbsp
Olive Oil
tsp
Chipotle Chili Powder
tsp
Sweet Smoked Paprika Powder
tsp
Ground Cumin
tsp
Garlic Powder
tsp
Kosher Salt
Filling
Eggs
tsp
Kosher Salt
tbsp
Butter
g
Cheddar Cheese
tbsp
Spring Onion
g
Baby Spinach
g
Cherry Tomatoes
g
Fresh Herbs (Dill, Coriander, Parsley)
tbsp
Olive Oil
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Rinse the chicken under cold water, pat dry and cut into bite size pieces. Peel and finely chop the onion. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the chicken and onion. Cook until the chicken is browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and salt. Add 150ml water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.
  2. Meanwhile, whisk together the eggs and a pinch of salt in a medium bowl. Wash the cherry tomatoes, pat dry and quarter them. Wash the herbs, shake dry and finely chop. In a medium bowl, mix the tomatoes with herbs and 2 tablespoons of olive oil.
  3. Melt the butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately remove from the skillet.
  4. Lay the tortillas flat on a clean counter. On the top of 2 tortillas, evenly layer the cheese, eggs, chicken. If you like, add a handful of spinach, arugula on top. Then lay the remaining 2 tortillas on top.
  5. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side.
  6. Serve topped with marinated cherry tomatoes and spring onions. Optionally serve them with sour cream.

Preparing In The Kitchen
  1. Rinse the chicken under cold water, pat dry and cut into bite size pieces. Peel and finely chop the onion. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the chicken and onion. Cook until the chicken is browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and salt. Add 150ml water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.
  2. Meanwhile, whisk together the eggs and a pinch of salt in a medium bowl. Wash the cherry tomatoes, pat dry and quarter them. Wash the herbs, shake dry and finely chop. In a medium bowl, mix the tomatoes with herbs and 2 tablespoons of olive oil.
  3. Melt the butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately remove from the skillet.
  4. Lay the tortillas flat on a clean counter. On the top of 2 tortillas, evenly layer the cheese, eggs, chicken. If you like, add a handful of spinach, arugula on top. Then lay the remaining 2 tortillas on top.
  5. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side.
  6. Serve topped with marinated cherry tomatoes and spring onions. Optionally serve them with sour cream.

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