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Breakfast Quesadillas
Prep Time:
15 minutes
Cook Time:
30 minutes
Makes:
4 servings
Ingredients

1 tsp. H-E-B Olive Oil

1/4 c. H-E-B Ready Fresh Go! Diced White Onions

1/4 c. H-E-B Ready Fresh Go! Diced 3 Color Peppers

1/4 c. mushrooms, chopped

1/2 c. H-E-B Ready Fresh Go! Baby Spinach, thin sliced

3/4 c. H-E-B Real Egg

1 H-E-B Extra Large Egg

1/2 c. H-E-B Shredded Reduced Fat Cheddar Cheese

4 H-E-B Whole Wheat or 7 Grain Tortillas

1 c. H-E-B Ready Fresh Go Roasted Medium Salsa

Directions


Heat a heavy bottom large skillet over medium heat for 4 minutes. Add the olive oil, onio
ns, peppers, mushrooms and baby spinach to the hot skillet and stir fry for 5 minutes. Pl
ace vegetables in a large bowl and set aside.
Combine the H-E-B Real Egg and egg in a bowl and beat together with a mixer in medium spee
d. Clean the skillet and spray with no-stick canola oil. Heat the skillet for 3 minutes
on medium heat. Add the egg mixture and stir until almost cooked. Add the vegetable mix
ture and stir until eggs are cooked.
Heat 3 large heavy bottom skillets over medium heat for 3 minutes. Place 3 tortillas in e
ach skillet and top each with 1/3 cup egg vegetable mixture on one side of the tortilla an
d 2 Tablespoons shredded cheese on the other side. Fold each tortilla over and press lig
htly. Place these quesadillas in a large baking dish and keep warm. Complete the 20 ques
adillas.

Nutritional Information


Calories: 188, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 60mg, Sodium: 401mg, Carbohy
drates: 20g, Dietary Fiber: 2g, Protein: 13g

Source


Healthy Cooking from H-E-B