Description
A crispy, cheesy, and handheld dinner that combines the flavors of a classic Denver omelette with a quesadilla. Ready in just 15 minutes, this recipe is perfect for busy weeknights and uses simple pantry ingredients.
Ingredients
Scale
- 6 large eggs
- 1 cup diced ham (about 150g)
- 1 medium bell pepper, diced (about 100g)
- 1/2 medium yellow onion, diced (about 75g)
- 1 1/2 cups shredded Mexican cheese blend (about 170g)
- 1/2 cup shredded cheddar cheese (about 50g)
- 8 large flour tortillas (10-inch)
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/2 cup black beans, drained
- Optional: Salsa for serving
- Optional: Sliced avocado
Instructions
- Dice the bell peppers and onions. Mince the ham if not already diced. Grate cheese if using blocks. Whisk eggs with salt and pepper.
- Heat a medium skillet over medium heat with a little butter or oil. Add diced peppers and onions; cook for 3-4 minutes until soft and slightly caramelized. Remove and set aside.
- In the same skillet over medium-low heat, pour in the whisked eggs. Let sit for 30 seconds, then gently push around with a spatula until soft curds form and slightly wet. Remove and set aside.
- In a large bowl, combine the cooked vegetables, scrambled eggs, diced ham, and most of the cheese (reserve some for topping). Mix gently.
- Wipe out the skillet and heat over medium heat with butter. Place one tortilla in the pan. Sprinkle a layer of cheese on one half, top with the filling mixture, then add more cheese on top. Fold the tortilla over and press gently.
- Cook for 2-3 minutes until the bottom is golden brown and crispy. Flip carefully and cook for another 2-3 minutes until the other side is golden and cheese is fully melted. If needed, lower heat and cover for a minute to melt cheese.
- Remove from pan and let rest for 1 minute to allow cheese to set. Cut into wedges and serve immediately with salsa, sour cream, or guacamole.
Notes
Do not overcook the eggs; they should be slightly wet when removed from heat as they will continue cooking in the quesadilla. Use cheese as ‘glue’ by layering it on the tortilla, then filling, then more cheese to prevent falling apart. Cook on medium-low heat to ensure cheese melts before tortilla burns. Pre-cook vegetables to prevent sogginess. Let quesadillas rest for 1 minute before cutting.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 quesadilla (1 tort
- Calories: 450
- Sugar: 4
- Sodium: 680
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 3
- Protein: 22
Keywords: quesadilla, breakfast dinner, quick meals, weeknight dinner, ham and cheese, Denver omelette, easy recipes, family friendly