Chicken, Spinach & Avocado Breakfast Quesadillas

Name: Chicken, Spinach & Avocado Breakfast Quesadillas
Yield: Makes 2 servings
Ingredients: ¼ tsp kosher salt; 2 tbsp whole milk; 1 tbsp olive oil; ⅛ tsp freshly ground pepper; 1 cup (60 g) coarsely chopped baby spinach; ½ cup (90 g) shredded cooked chicken; 2 large flour tortillas, each about 10 inches (25 cm) in diameter; ½ cup (90 g) seeded and chopped tomatoes; 4 large eggs; 1 avocado, pitted, peeled, and sliced; ¼ cup (60 ml) Pico de Gallo or your favorite salsa; ⅔ cup (70 g) shredded sharp Cheddar cheese; ¼ cup (60 g) sour cream; ¼ cup (60 ml) Pico de Gallo or your favorite salsa

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

Stuffed with scrambled eggs, shredded chicken, fresh spinach, and sharp Cheddar cheese, these breakfast quesadillas are a hearty start to the day. For a vegetarian version, omit the chicken and add sautéed cremini mushrooms if you like.

Ingredients

4 large eggs
2 tbsp whole milk
¼ tsp kosher salt

Brunch
Breakfast

Method

Preheat the oven to 200°F (95°C).

In a bowl, whisk together the eggs, milk, salt, and pepper. In a frying pan, preferably nonstick, warm the oil over medium heat. Add the egg mixture and cook until the edges begin to set, about 20 seconds. Stir with a heatproof spatula, scraping