Target: 6 × 4 inches · landscape

Cheddar-Corn Breakfast Quesadillas

25 min · 4 quesadillas

Ingredients

□ 4 large (10-inch) flour tortillas

□ 8 large eggs

□ 1 1/2 cups shredded sharp cheddar cheese

□ 1 cup frozen corn, thawed and drained well

□ 3 scallions, white and green parts separated

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□ 3/4 tsp kosher salt

□ 1/4 tsp black pepper

□ 1/2 cup jarred salsa, optional for serving

Directions

1. Heat oven to 200 F and set out a rack. Dry-cook corn and scallion whites until hot with no steam or surface moisture.

2. Whisk eggs with salt and pepper. Scramble gently in butter or neutral oil until just glossy and soft.

3. Fold corn, scallion whites, and part of the cheddar into the eggs. Fill one half of each tortilla, top with remaining cheddar, and fold.

4. Cook quesadillas in batches until crisp and melted, holding the first pair uncovered on the warm rack. Slice, add scallion greens, and offer salsa.

Cook’s note: Keep quesadillas uncovered in one layer so trapped steam does not soften the tortillas.