This recipe was developed by me for STAR Fine Foods. All opinions are 100% my own – I love their products and use them all the time!
Three weeks post dental surgery, my friends. Soft foods have been my life. I daydream about ribs. And potato chips. Hold me.
The good news is, I can make my favorite pancakes and scones without looking up the recipe. Because I. Know. Them. By. Heart. Now.
Been roasting up a lot of vegetables, too. My new favorite thing to do, especially if I’m sautéing them, is to use half butter and half olive oil. This method works well with some soup and pasta dishes that have a cream base – I really love how it elevates the taste.
I tried it out on these Quesadillas and it was perfect, giving the tortillas that extra crispness and flavor.
I actually served this breakfast for dinner – or Brinner!, as they say – to the kids one night when Paul was gone. I’ll definitely need to double the recipe next time.
Prep time: 10 minutes
Cook time: 10 minutes
• 2 tablespoons STAR Butter Olive Oil, divided
• 1/4 cup diced red bell pepper
• 1/4 cup diced orange bell pepper
• 1 small jalapeño, diced (seeds removed)
• 1/2 cup diced sweet onion
• 2 eggs, beaten
• 3/4 cup colby jack cheese, divided
• 2 (8-inch ) flour tortillas
• salt and pepper
In a large non stick skillet, warm 1 tablespoon of the butter olive oil over medium-high heat. Add the bell peppers, jalapeño, and onion. Saute for 5 minutes until the vegetables are soft; season with salt and pepper. Add in the eggs, cook, stirring often, until the eggs are just set, about 1-2 minutes. Transfer mixture to a bowl and keep warm.
Brush one side of each tortilla with the remaining tablespoon of butter olive oil. On the un-oiled side, sprinkle half of the cheese, the egg mixture, followed by the remaining cheese, and topped with the 2nd tortilla, oiled side up.
Clean out the skillet with some paper towels and heat up again on medium-high. Once hot, place the quesadilla in the pan and let cook for a minute; check the underside to see if it’s browned and crispy; flip with a large spatula and cook the other side for 1-2 minutes until golden and cheese has melted.
Transfer to a cutting board and slice into 8 wedges. Serve with salsa and sour cream, if desired.