Jono & Jules do food & wine

Quesadillas are a regular feature on our weekend breakfast/lunch table as we often have tortilla wraps leftover from pack lunches in the week. We loved these spicy, veggie ones for Saturday breakfast.

Breakfast Quesadillas – serves 2

• a knob of butter
• 2 eggs, beaten
• ½ an avocado, sliced
• 2 flour tortillas
• 4 cherry tomatoes, chopped
• 25g cheddar cheese, grated
• 2 pickled jalapeños, chopped

Heat the butter in a small pan, tip in the eggs and stir until scrambled.

Scatter the avocado over one of the tortillas. Top with the scrambled eggs, the cherry tomatoes, the cheddar and the jalapeños. Top with the other tortilla and slide into a hot non-stick frying pan (we brush the tortillas on the outside with a tiny bit of oil to help them brown). Cook for 2-3 minutes then flip over and continue to cook until the cheese is melted and the insides are hot. Cut into wedges to serve.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, March 2019.)