Eggplant Quesadillas

Place the tortilla in the skillet top with the cheese soft scrambled eggs ham and salt and pepper to taste. Brush lightly with olive oil.

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Heat a skillet to medium heat.

Eggplant quesadillas. Egg cheese quesadillaquesadilla recipebell pepper egg quesadilla recipemexican style recipemexican breakfast quesadilla recipetasty recipetortilla. Brush each side of the eggplant rounds with a bit of olive oil just kissing each slice. Cook and stir until eggs are thickened and no liquid egg remains.

Preheat the oven 400 degrees. Press down on the eggplant slices with another paper towel to absorb as much water as you can being careful to maintain the structure of each slice. Top with a second tortilla and use a panini press or a weighted baking sheet to press the quesadilla flat against the pan.

Place 6 tortillas on a large un-greased baking sheet. Pour your egg into the pan and allow it to spread out fully. Place the rounds onto a parchment paper-lined cookie sheet.

Sprinkle on some finely chopped fresh basil layer all the sliced Crispy Eggplant Rounds drizzle a small amount of balsamic vinegartop with red crushed pepper for added spice if using and. Preheat a medium or large non stick skillet about the same size as the tortillas you will use over medium heat on the stovetop. Easy one-pan egg and cheese quesadilla for an easy and delicious breakfast or snack.

In a large nonstick skillet heat 1 tablespoon butter over medium heat. Divide the cheese chicken onions and eggplant among the 6 tortillas and season with salt and pepper to. To make the quesadillas preheat a grill pan or a skillet over medium heat.

Preheat oven to 450 degrees F. Lay a tortilla in the pan topping with cheese and the eggplant mixture. Add enough butter to lightly coat the skillet.

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