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Breakfast

Huevos Rancheros Quesadillas

Slide fried eggs between tortillas slathered with refried beans, and you get this fun twist on a Mexican favorite that you can eat with your hands. Serve with your favorite prepared salsa.

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Servings
1

Ingredients

  • 6 Tbs. canned refried pinto beans, divided
  • 4 6-inch flour tortillas
  • 5 tsp. vegetable oil, divided
  • ¼ cup diced onion
  • ¼ cup chopped jalapeño chiles
  • 4 eggs, divided
  • 1 cup shredded Monterey Jack cheese, divided

Preparation

  1. Spread 3 Tbs. refried beans on each of 2 tortillas; leave ¼-inch border.
  2. Heat 1 tsp. oil in small nonstick skillet over medium heat. Add onion and jalapeño, and sauté 2 to 3 minutes, or until softened. Transfer to bowl, and set aside.
  3. Heat 2 tsp. oil in same skillet over medium-low heat. Add two eggs, cover, and cook 1 ½ to 2 minutes, or until egg whites begin to set up. Flip eggs and cook to desired doneness. Season with salt and pepper, if desired, and set aside. Repeat with remaining 2 tsp. oil and 2 eggs.
  4. Coat large nonstick skillet with cooking spray, and set 1 bean-covered tortilla in skillet, bean-side up. Sprinkle with half of onion mixture, then slide 2 cooked eggs onto tortilla in skillet. Top with ½ cup cheese and 1 plain tortilla. Cook quesadilla 3 to 5 minutes, or until browned on both sides, turning once. Repeat with remaining ingredients. Halve or quarter quesadillas before serving.

Nutrition Information

  • Serving Size serves 4
  • Calories 351
  • Carbohydrate Content 22 g
  • Cholesterol Content 211 mg
  • Fat Content 22 g
  • Fiber Content 2 g
  • Protein Content 17 g
  • Saturated Fat Content 8 g
  • Sodium Content 629 mg
  • Sugar Content 2 g