Breakfast Veggie Quesadilla

Tell me what's not to like about a quesadilla? This one is for all the cheese lovers who also want to still feel a bit more healthy in the mornings with this quick and simple breakfast item. It's an on the go eat and is perfect for everyone in the family to just grab on the way out to school or work!

Cutting the quesadillas up into triangles makes it easier on everyone. It's a great finger food without the mess and takes almost no effort!

I love to dip quesadillas in either Cholula hot sauce or a sour cream and cilantro dip. Complete opposites that can either cool down or bring the heat to your palate!

Breakfast for me is a must everyday. Without it, I fee like I can't successfully accomplish what I need to do throughout the day. It helps keep me focused and ready to start my morning energized and refreshed. However, it is also important to know what you should eat for breakfast that will keep your energy and spirits up throughout the day.

This quesadilla is definitely a healthier alternative than some, by adding mainly vegetables and using a whole wheat tortilla. As a cheese lover, this recipe is perfect for me because I can still enjoy the cheese but in an amount that my stomach can handle. It is also balanced by the delicious vegetables I use as well.

Quesadillas are so versatile, but in my opinion, the simpler the ingredients the better it tastes. I don't use too many spices in this recipe because I really want to make sure that the natural flavors of the peppers, tomatoes, onions, and cheese are the main focus.

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Prep Time: 5 minutes Serves: 2 People

Cook Time: 10 minutes

Total Time: 15 minutes

INGREDIENTS

• 4 Whole wheat flour tortillas, large size

• 1 Tbsp. Vegetable cooking oil

• 1 Green bell pepper, diced

• 1 Yellow onion, diced

• 1 Roma tomato, diced

• 1 Yellow Pepper, diced

• 1 Garlic clove, minced

• 1 tsp. Salt

• 1 tsp. Black Pepper

• 1/2 cup Shredded Mozzarella cheese

• 1/2 cup Shredded Colby Jack cheese

• 1/4 cup Sour cream

• 1 tsp. Cilantro, chopped

• 1 tsp. Lime juice

• Cholula hot sauce, to drizzle

• Handful of cilantro, for garnish

INSTRUCTIONS

1. In a large skillet, heat the vegetable oil over medium-high heat.

2. Add in the green pepper, onion, tomato, and yellow pepper. Allow to cook for about 5 minutes, until they are still crisp but slightly tender.

3. Add in the salt, pepper, and minced garlic and cook for about another minute.

4. Remove from heat.

5. In a separate bowl, mix both kinds of cheese until evenly combined.

6. Heat a flat non-stick skillet over medium heat.

7. Place one tortilla on the skillet. While it's getting warm, add half of the vegetables to the tortilla and evenly spread.

8. Top the vegetables off with half of the Mozzarella and Colby cheese mix.

9. Place another tortilla on top of the cheese.

10. Once you have formed the tortilla, allow it to cook for about 3 minutes, or until the cheese begins to melt and then flip it. Allow the other side to cook for another two minutes for even color and cook.

11. Remove from the skillet and repeat for the next quesadilla.

12. Once they have slightly cooled, slice them into smaller pieces for easier eating and dipping.

13. For the sour cream dip, mix the sour cream, cilantro, and lime juice until thoroughly incorporated.

14. Serve the tortillas warm with the sour cream dip and hot sauce of your choice.

15. Enjoy!