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--Tasty Dish's-- Mega Yummy Breakfast Quesadilla Version #2

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“I've been experimenting with making quesadillas lately because, quite frankly, I'm a bit tired of the oatmeal mush-slash-grey ooze Mom's been forcing me to eat. A --Tasty Dish-- original. Fresh cilantro would be good in this too, as a suggestion...”
1 quesadilla

Ingredients Nutrition


  1. Note: ingredient amounts are estimated. All great chefs do not measure.
  2. In a sautè pan heat a small amount of oil on medium heat and fry or scramble the egg with the spinach and ground achiote. Set aside.
  3. (You can at this point wipe away the oil from the sautè pan with a paper towel. If you don't, the achiote will turn the tortilla in our next cooking step an orange-red color and kids may not like that. ~fyi~).
  4. Add a little more oil to the pan, heat, then add the tortilla to coat with oil. Flip tortilla over.
  5. Add the scrambled egg and remaining ingredients except for the sour cream or yogurt. Spread out the ingredients evenly on the tortilla.
  6. Fry for about 30 seconds then fold the tortilla over to make a half moon.
  7. Fry for another 30 seconds to 1 minute until lightly browned on both sides.
  8. Transfer quesadilla to a paper towel to drain off any excess oil and to cool.
  9. Garnish with sour cream, slice and serve.
  10. Serving suggestion: I enjoy this with medjool dates and organic extra-vanilla-y rice milk served in my Tinkerbell tippy cup.
  11. Thank you for visiting ~Chez Tasty~ Restaurant! Come back soon, ya hear?

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