Quesadilla with Eggs and Chipotle

Perfect for weekend brunch!


  • 4 corn tortillas, warmed
  • 1 t olive oil
  • 2 eggs
  • 2 T milk
  • t salt
  • black pepper to taste
  • c crumbled queso fresco
  • 1 T Bufalo Chipotle Sauce from a jar
  • c chopped cilantro


  1. On a comal or saucepan, warm tortillas for 30 seconds on each side.
  2. Heat a pan over medium heat and add oil. In a small bowl, whisk eggs and add water or milk. Season eggs with salt and black pepper.
  3. Pour the eggs in the pan and as the eggs starts to set, gently stir the eggs with a spatula until set, about 3-4 minutes.
  4. In the comal or saucepan, place half the scrambled egg mixture on top of one of the tortillas; add half of the cheese, chipotle sauce and cilantro. Place a tortilla on top and flip the tortillas to heat evenly. Do the same with the rest of the ingredients.
  5. Notes: Bufalo Chipotle Sauce can be bought at most grocery stores. If using only egg whites, add milk to egg mixture and use 2 egg whites for each whole egg.
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