Heirloom Tomato & Fresh Corn Breakfast Quesadillas

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 4 large (10-inch) flour tortillas
• 6 large eggs
• 1 1/2 cups fresh corn kernels
• 12 oz heirloom tomatoes
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup fresh basil
• 2 Tbsp olive oil
• 1 Tbsp butter
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• to serve hot sauce
• 1/3 cup sour cream

Instructions

1. 1Dice the heirloom tomatoes and pat them lightly with a paper towel to remove excess juice so the quesadillas stay crisp. Chop the basil. Beat the eggs with salt and pepper until just combined.
2. 2Heat olive oil in a 12-inch nonstick skillet over medium-high. Add the corn and cook 3 to 4 minutes, stirring once or twice, until lightly charred in spots. Transfer corn to a bowl and wipe the skillet.
3. 3Reduce heat to medium-low, add the butter, and pour in the beaten eggs. Soft-scramble by gently pushing curds from the edges, cooking only 2 to 3 minutes until barely set and still moist. Remove eggs to a plate immediately.
4. 4Lay the tortillas flat. On one half of each tortilla layer a small amount of cheese, scrambled eggs, charred corn, diced tomato, basil, and more cheese. Fold the empty half over to close.
5. 5Wipe the skillet and return it to medium heat with a thin film of remaining olive oil. Cook two quesadillas at a time for 2 to 3 minutes per side, pressing lightly with a spatula, until the tortillas are deep golden and crisp and the cheese is fully melted.
6. 6Transfer finished quesadillas to a cutting board and rest 1 minute so the filling sets. Cut each into three wedges.
7. 7Serve immediately with dollops of sour cream and hot sauce on the side. The tomato juices will mingle with the cheese for a fresh late-summer bite.