This week, Chino Valley Ranchers is bringing together one of our easiest-to-make recipes that even the inexperienced cook can tackle! We’ve whipped up a breakfast twist on a childhood favorite – quesadillas with fresh broccoli, melty cheese, and fluffy Chino Valley Ranchers’ eggs. Plus, we’ve substituted flat tortillas for tortilla shells to give this recipe an added crunch factor!
Take a look at our broccoli, cheese and egg quesadilla recipe below!
What You’ll Need
1. Caramelize your broccoli.
Heat a small amount of olive oil in a pan over medium-high heat. Place your chopped broccoli florets in the pan. If your broccoli is freshly washed, be careful when you place them in the pan; the combination of oil and water can cause a hot, sizzling mess! Make sure to stir the broccoli constantly to prevent it from burning.
Your finished product should be bright green broccoli with caramelized edges. Sprinkle with some salt and pepper and set your broccoli aside.
2. Scramble your eggs.
Bring a small pan to medium heat and add some olive oil, or reuse the same pan that cooked the broccoli. Break a few Chino Valley Ranchers eggs into a bowl and whisk them until you have a fluffy scramble. Once your pan is hot, pour your scramble in and mix around until the consistency is no longer runny.
3. Assemble your quesadilla!
Place your tortillas on a plate and evenly spread out the shredded mozzarella cheese. Top each tortilla shell with equal amounts of scrambled eggs and broccoli.
The heat from the eggs will help melt the cheese! There you have it – a delicious and healthy twist on a breakfast favorite!
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