This eggs, avocados, and cheese quesadilla recipe is perfect for breakfast and lunch or a quick family dinner on a weeknight. These easy vegetarian quesadillas get even more delicious with egg and avocado.
- Lay tortillas on a clean work surface. Divide the avocado among the tortillas in half (leaving space so that you can fold them in half and cook). Sprinkle the cheese on top and some jalapenos. Serve with spinach, leaving room for eggs.
- Then, heat a small amount of olive oil in a pan of frying over a moderately low flame. Incorporate an open tortilla into the pan. Crack an egg in the well, sprinkle with salt and chipotle, then fold the tortilla over to seal.
- Cook the quesadilla in a covered dish with a lid for 8-10 minutes, rotating halfway through, to ensure that the egg has nearly set. Keep warm in an oven at a lower temperature. Repeat with the remaining tortillas.
- Serve with a sprinkle of additional chipotle salt and salsa and lime wedges.