Soft Scrambled Breakfast Quesadillas with Avocado Crema

Happy Cinco de Mayo everyone! We know this year isn’t the margarita bar crawl that we thought it would be, but that doesn’t mean we can’t do a little to celebrate and have some fun in quarantine. We love a good breakfast situation and thought that breakfast quesadillas are a great, low key way to celebrate this year. We have given our favorite breakfast ingredients the essential Mexican twist for a special celebratory morning. Insert a paloma or tequila sunrise and you’ll have yourself one heck of a quarantined Cinco de Mayo morning.

Soft Scrambled Breakfast Quesadillas with Avocado Crema

Makes: 2 large quesadillas; 2- 4 servings

Prep Time: 25 minutes Total Time: 40 minutes


  • 4 flour tortillas (approx. 8 inch)
  • 8 eggs
  • 2 slices bacon (optional)
  • 1 bell pepper, sliced
  • 1/4 red onion, thinly sliced
  • 1 1/2 cups grated Mexican blend cheese
  • 2 tbs butter
  • salt and pepper to taste
  • hot sauce for the quesadillas, if desired

Ingredients for Avocado Crema:

  • 1 avocado
  • juice of 1 lime
  • 1 jalapeno, seeds and stem removed
  • 3 tbs sour cream
  • 2+ tbs water
  • salt and pepper to taste


  1. Start by making the avocado crema. Combine the crema ingredients (avocado – sour cream) in a small food processor. Pulse to start combining the ingredients. Add enough water so that the crema is a dippable consistency; we added about 3 tbs of water to achieve this texture. Season the crema with salt and pepper and set aside.
  2. If you are making the quesadillas with bacon, heat a skillet over medium-high heat. Cook the bacon in the skillet until crispy. Remove the bacon from the pan and reserve the fat, leaving enough to coat the bottom of the pan. Slice the bacon into small, bite-sized pieces.
  3. Leaving the heat on, add the peppers and onions to the pan. Sauté until the peppers and onions start to brown and soften, about 5 minutes. Remove the peppers and onions from the pan into a bowl and set aside. Reduce the heat of the skillet to low.
  4. Crack the eggs into a small mixing bowl and whisk well. Add another tbs of bacon fat if you have it, or butter, to the pan. When it has melted add the eggs. Slowly stir the eggs constantly, seasoning with salt and pepper about halfway through. When the eggs are barely cooked, even just slightly undercooked, remove them from the heat and into the bowl with the peppers and onions. Clean the skillet well for making the quesadillas.
  5. Assemble the quesadillas by layers an even amount of cheese, bacon, egg, and peppers to each of two quesadillas, starting with the cheese so that the quesadilla sticks together. We prefer to put cheese on both the top and the bottom of the quesadilla, so divide the cheese into four parts when assembling.
  6. Heat the cleaned skillet back over medium heat, along with a second skillet if you have it. Add about 2 tsp butter to each of the two pans. Add one quesadilla to each pan and cook for about 5 minutes, or until the bottom cheese is nice and melted and the tortilla is crispy. Carefully flip the quesadillas and repeat for another 4-5 minutes. It is better to err on the side of cooking the quesadilla on too low of a heat than scorching the bottom trying to cook it quickly. When the quesadillas have finished cooking, remove them from the pans, let them rest for a minute, and slice into 8 slices.
  7. Serve the quesadillas hot with avocado crema and hot sauce on the side.

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