According to foodreference.com , corn tortillas date all the way back to around 10,000 years BC when they were made of corn and dried kernel. The common flour tortillas were later created based on Spanish influence and have since gained enormous popularity; even surpassing the sales of white bread in some cases. Very understandable because tortillas are awesome! They allow us to create dishes like tortilla chips, enchiladas, tacos and this Kale, Egg and Cheese quesadillas recipe.
This kale, egg and cheese quesadilla recipe is very simple and although it does not look as fancy as those you get at restaurants, it tastes absolutely amazing. The creaminess of the cheese and egg coupled with the texture of the kale makes for a great eating experience. I served it with avocado slices which paired well with the quesadillas. Next time I will serve them with some Pico de gallo on the side which I think will perfectly complement this dish.
When is comes to breakfast quesadillas the filling choices are endless. You can go with meat fillings or go with vegetarian options. Here are a few options, all of which you can add onion or peppers if you wish:
- Ham, egg and cheese
- Bacon, egg and cheese
- Beans, egg cheese
- Spinach, egg and cheese
- Simple egg and cheese
If you are looking for a non-breakfast meal for your tortillas try my very popular shrimp taco with chipotle sauce recipe . I would also love to learn more breakfast quesadilla filling options from you in the comment section below. I always love to see the creations my readers make after following one of my recipes. Just tag me on Instagram @spoonsandstilettos.
Happy Cooking Friends!