Quesadilla Breakfast Taco With Spicy Ranchero Sauce Recipe

This recipe is a delicious fusion of breakfast and Mexican flavors, blending creamy scrambled eggs, crispy bacon, and sautéed veggies all wrapped up in a warm, cheesy quesadilla. The spicy ranchero sauce really takes it to the next level, making each bite a fiesta of flavors that I crave every weekend!

Kick off the day with a flavor explosion by trying my Breakfast Taco with Spicy Ranchero Sauce. I adore soft flour tortillas filled with fluffy scrambled eggs, crispy, crumbled bacon, and a nice, melty blend of cheddar cheese.

The tacos are nicely finished with a ranchero sauce that is as fiery as it is flavorful. Salsa, hot sauce, and sour cream make a zesty base, and for an extra crunch, I add fresh red bell peppers and green onions.

This taco is healthier than it tastes, and that is a big win in my book. Oh, and I almost forgot: The subtle kick of fresh cilantro really makes it sing.

Ingredients

Tortillas made from flour: Supply carbohydrates; perform the function of being the packaging for the filling.

Big Eggs: Full of protein; contribute excellent texture and nutrition.

Cheddar Cheese: Delivers a dessert-cream flavor; decadent in calcium and fats.

Sausage or bacon served at breakfast brings a taste of salt and savory excellence.

These protein-filled starters put you in the best state to move towards lunchtime.

Red Bell Pepper: Provides Vitamin C; imparts sweetness and a crunchy texture.

Green Onions: Offer a delicate, refreshing onion taste.

Salsa: Supplies zesty zest; created from tomatoes and chili peppers.

Tangy richness from sour cream: this is used in the sauce.

Sauce Hot: Heat and depth in the sauce are enhanced.

Ingredient Quantities

• 2 large flour tortillas
• 4 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 cup cooked crumbled breakfast sausage or bacon
• 1/4 cup diced red bell pepper
• 1/4 cup diced green onions
• Salt and pepper to taste
• 1 tablespoon butter
• 1/2 cup salsa (for spicy ranchero sauce)
• 1 tablespoon hot sauce (for spicy ranchero sauce)
• 1/4 cup sour cream (for spicy ranchero sauce)
• 1 tablespoon chopped cilantro (for garnish, optional)

Instructions

1. In a tiny basin, blend the eggs, milk, sodium chloride, and pepper together until thoroughly mixed.

2. Start with a large non-stick frying pan. Set the heat to medium. Add the butter to the pan. Once the butter has melted, pour in your egg mixture.

3. Prepare the eggs by cooking them with a gentle stirring until they resemble a soft scramble and are just set. Take them off the heat.

4. In another saucepan, mix together the salsa, hot sauce, and sour cream for the spicy ranchero sauce. Heat this mixture over low heat, stirring it occasionally, until it is warmed through. Set this saucepan aside.

5. Set the flour tortillas on a flat surface. Distribute the scrambled eggs evenly over half of each tortilla.

6. Disperse the cheddar cheese, cooked sausage or bacon, diced red bell pepper, and green onions evenly over the eggs.

7. Create a half-moon shape with the filling inside by folding the tortillas in half.

8. Clear the skillet and put it back over medium heat. Cook each taco-shaped quesadilla until the tortillas are golden brown and the cheese is melted—2 to 3 minutes on each side.

9. Slice the quesadilla tacos into wedges and drizzle the spicy ranchero sauce over them.

10. If you are using it, garnish with chopped cilantro and serve instantly. Relish in the divine flavors of your Quesadilla Breakfast Taco!

Equipment Needed

1. Small mixing bowl
2. Whisk or fork
3. Large non-stick frying pan
4. Wooden spoon or spatula
5. Saucepan
6. Stirring spoon
7. Flat surface (such as a countertop or cutting board)
8. Knife
9. Skillet
10. Serving plates

FAQ

• Q: Can I use corn tortillas instead of flour tortillas?A: Yes, you may use corn tortillas; however, the texture will be somewhat different, and they may not hold the ingredients quite as well as flour tortillas.
• Q: Is there a vegetarian version of this recipe?A: Certainly! You may leave out the sausage or bacon and include more vegetables, such as mushrooms or spinach, for a version without meat.
• Q: How can I make the spicy ranchero sauce less spicy?A: To make the ranchero sauce milder, reduce the hot sauce or omit it altogether. Adding more sour cream will also help balance the heat.
• Q: Can this recipe be made ahead of time?A: Fresh is best, but you can make this breakfast ahead of time and just reheat it in the morning. First, you blend together the beans, cheese, and spices (using a blender makes the job easy), and then you stuff the tortillas. Once the quesadillas are made, you can cut them into wedges and serve them with your choice of toppings.
• Q: Can I substitute non-dairy milk in the eggs?A: Yes, you can substitute non-dairy milk, such as almond milk or oat milk, for cow’s milk in the recipe with no significant change in the outcome of the recipe.
• Q: What can I use instead of cheese if I’m lactose intolerant?Lactose-free cheese or a cheese alternative made from plants can replace the dairy in this recipe.
• Q: How do I store leftovers?A: Any extra quesadillas should be kept in an airtight container in the refrigerator if you want to store them and not eat them right away. They will be good for about two days. Reheating them, however, is a whole different story. Skillets and toaster ovens will yield the best results.

Substitutions and Variations

Corn tortillas offer a different texture than flour tortillas, while whole wheat tortillas are a healthier option. Either can stand in for flour tortillas.
Monterey Jack or Pepper Jack Cheese: Change it up with these delicious melting cheeses.
Instead of breakfast sausage or bacon, use turkey sausage for a leaner option or skip it altogether for a vegetarian version.
Salsa: When you replace this with pico de gallo, you give your fresh twist to the spicy ranchero sauce.
Sour cream: Substitute Greek yogurt for sour cream in the spicy ranchero sauce. This swap reduces the saturated fat and calories in the sauce while providing a similar flavor and texture.

Pro Tips

1. Perfect Scramble For extra fluffy scrambled eggs, whisk them vigorously and add a splash of milk or cream. Cook them slowly over medium-low heat, stirring gently, to keep them tender.

2. Tortilla Warm-Up Before filling, warm the tortillas in a dry pan for a few seconds on each side. This makes them more pliable and helps prevent cracking when folding.

3. Crisp Quesadilla Trick Once the quesadillas are folded, brush a little melted butter or oil on the outside of the tortilla. This will promote even browning and crispen the exterior during cooking.

4. Customizable Heat Adjust the spice level by varying the amount of hot sauce in the ranchero sauce. You can also add sliced jalapeños or a pinch of cayenne pepper to the egg mixture for an added kick.

5. Advanced Salsa For a deeper flavor in the spicy ranchero sauce, try using fire-roasted salsa or include a teaspoon of smoked paprika. This adds a smoky depth and enhances the overall taste.