Fresh Corn and Heirloom Pico Breakfast Quesadillas

Quesadillas began as simple Mexican griddled tortillas folded around melting cheese. This breakfast version folds soft scrambled eggs with sweet corn and bright heirloom tomato pico for a fresh, kid-friendly morning bite.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 480 cal
• 24g protein
• 42g carbs
• 26g fat

Every recipe here is free to read.

Ingredients

• 1 1/2 cups fresh sweet corn kernels
• 2 medium heirloom tomatoes
• 1 small jalapeño
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 lime
• 3/4 tsp kosher salt
• 6 large eggs
• 2 cups shredded Monterey Jack or Mexican blend cheese
• 4 large (10-inch) flour tortillas
• 2 tbsp olive oil or butter
• 1 sliced avocado
• 1/4 cup sour cream

Instructions

1. 1Make the pico: combine diced heirloom tomatoes, corn kernels, minced jalapeño, red onion, cilantro, juice of the lime, and salt in a bowl. Toss and set aside so flavors meld.
2. 2In a nonstick skillet over medium heat, scramble the eggs with salt until just set and still slightly glossy, 2 to 3 minutes; transfer to a plate.
3. 3Wipe the skillet clean and return to medium heat. Brush one side of a tortilla lightly with oil or butter and place it oiled-side down in the pan.
4. 4Sprinkle a generous layer of cheese over half the tortilla, top with a portion of scrambled eggs and a spoonful of the corn-tomato pico (drain excess liquid first), then more cheese. Fold the empty half over to close.
5. 5Cook until the underside is golden and crisp and cheese begins to melt, 2 to 3 minutes. Carefully flip and cook the second side until deeply golden and the cheese is fully melted, another 2 minutes.
6. 6Transfer to a cutting board and repeat with remaining tortillas, eggs, cheese, and pico.
7. 7Let each quesadilla rest 1 minute, then slice into wedges.
8. 8Serve hot topped with remaining pico, avocado slices, and a dollop of sour cream.