Shredded Beef & Egg Quesadillas
  • 20 minutes
  • Makes 4 servings.
  • Breakfast & Brunch

Shredded Beef & Egg Quesadillas


  • 6 ounces cooked beef, shredded or chopped into bite-size pieces
  • 4 large eggs, slightly beaten
  • 4 medium flour tortillas (8 to 10-inch diameter)
  • 1 cup shredded reduced-fat Mexican blend cheese
  • 1 can (4 ounces) chopped or diced green chilies, drained
Toppings (optional):
  • Sour cream, salsa, chopped cilantro, guacamole


  • 1. Heat large nonstick skillet over medium high heat until hot. Add beef and eggs; cook and stir until eggs are scrambled. Season with salt and pepper as desired.

  • 2. Top each of two flour tortillas with 1/4 cup cheese.  Evenly divide beef mixture between two tortillas. Top each with half of the chilies and half of remaining cheese.  Place remaining two tortillas on top.

  • 3. Wipe out skillet. Heat skillet over medium heat until hot. Cook quesadillas, one at a time, 2 minutes or until tortilla is lightly browned. Turn and continue cooking 1 to 2 minutes. Cut each quesadilla in half. Cut each quesadilla in half.  Cut each half into wedges. Serve with toppings, if desired.