Grill up some cheddar smokies, scramble some eggs and you’ll have yourself some delicious grilled breakfast quesadillas! These are super easy breakfast quesadillas that you’ll be making again and again!
This post is sponsored by Grimm’s Fine Foods. All thoughts and opinions expressed in this post are my own. Thank you for supporting the brands that make Love In My Oven possible.
It’s here! Grilling season! We have been firing up the BBQ left, right and center. The other night we did salmon on the grill and it was so good. Soooo tender and flaky! One of the things we like grilling the most, however, are smokies. They’re a typical lunch for us during the summer, and sometimes dinner. The kids love chowing down on a dog on the deck in the sunshine!
When Grimm’s asked me to develop a recipe using their sizzlin’ cheddar smokies, I knew I had to get a little creative. A smokie in a quesadilla is unconventional, I admit. But we put bacon and other meat in quesadillas, right? Why not a smokie? Especially one that’s stuffed with cheese!
Oscar actually told me that his favorite part about these quesadillas is “the meat”. So I guess that makes it a win! The best part about this? You can make the entire thing on the grill!
What is a grilled breakfast quesadilla?
If you’ve got kids, I can almost guarantee you’ve made them a quesadilla. Or ordered them one from a Mexican restaurant! They’re just so easy, and so good. We make them quite often for lunch, tossing in leftover meat, chopped up pepper, onion and whatever else we have around. The key is lots and lots of cheese!
A breakfast quesadilla is the same thing, but it’s put into the “breakfast” category thanks to the scrambled eggs! If I wasn’t using smokies, I would be using ham or bacon. I wanted to make a meal that you could easily make when you’re out camping, so I decided to grill these quesadillas. It gives it a nice smoky flavor!
How do you make a grilled quesadilla?
Start by cooking the smokies on the grill or over the fire, cooking them up until they’re slightly crispy and just beginning to ooze a little cheese! You’ll need 1 smokie per quesadilla.
While the dogs are cooking, sauté some diced onions and peppers in a little oil, until soft. You could also add diced jalapeno to the mix if you want it a little spicier! Remove the veggies to a separate plate, wipe out the pan and scramble the eggs. You’ll need about 2 eggs per quesadilla.
Once everything is cooked, cut the smokies in half lengthwise.
Make the quesadilla by adding shredded cheese to one side of a tortilla, followed by the diced veggies, scrambled eggs and sliced smokies. Top with more cheese, then fold the naked half of the tortilla over the loaded up half, and place it back on the grill. If you’re doing this over a fire, you’ll want to place this on top of a metal grill or rack over the fire.
Grill the quesadilla for a few minutes on each side, until the cheese is melty. Serve it up with salsa and sour cream! We like hot sauce with ours too.
Typically one tortilla per person is more than enough. My boys shared one!
OH, and PS – did I mention that these are gluten-free too!? Even the tortillas!
Happy grilling 🙂
Some other delicious savory ideas for the grill:Print
Grill up some cheddar smokies, scramble some eggs and you’ll have yourself some delicious grilled breakfast quesadillas!
- 4 Grimm’s sizzlin’ cheddar smokies
- 2 tbsp unsalted butter, divided
- 1/4 cup diced onion
- 1/2 bell pepper, diced
- 4 eggs
- 2 tbsp milk
- 1 tbsp diced green onion
- 4 Grimm’s gluten-free rice tortillas
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 tbsp green onion
- optional: sour cream and salsa, for serving
- Preheat the grill to medium-high and cook the cheddar smokies until slightly crispy and just beginning to burst open. Remove from heat and allow them to cool for a few minutes before slicing them in half lengthwise. Set aside but keep the grill hot.
- While the smokies are grilling, add 1 tablespoon of butter to a frying pan and allow it to melt. Add the onion and bell pepper and sauté for a 5 minutes, or until softened. Remove the softened vegetables to a plate and add the second tablespoon to the pan, placing it back over the heat. In a small bowl, whisk together the eggs and milk with a fork. Empty the eggs into the pan and stir from time to time with a spatula, until the eggs are cooked and fluffy. Stir in the diced green onion to the eggs.
- On one half of a tortilla, sprinkle a handful of cheddar and mozzarella cheese. Add a quarter of the onions and peppers, a quarter of the scrambled eggs, and top with 2 smokie halves. Add another handful of cheese, scattering it around. Fold the bare half of the tortilla gently over the loaded up half and carefully place the quesadilla back on the grill, flipping it over after a few minutes and cooking for another few minutes, until the cheese if melty. Cut in half and serve immediately, with sour cream and salsa.
Leftover quesadillas can be kept in the fridge for 2-3 days, in an airtight container, and either microwaved or warmed in the oven.
If making these quesadillas over the fire, use a metal grill over the fire to finish grilling them at the end.
- Category: lunch
- Method: grill
- Cuisine: mexican
Keywords: breakfast quesadillas, breakfast quesadillas tasty, yummy quesadillas