This is a regular feature showcasing the popularity and potential uses of ingredients on the rise. All data is provided by Datassential.
Already have an account?
Breakfast quesadillas, usually made with eggs and cheese, but sometimes also with vegetables and/or meat, all sandwiched between two flour tortillas, are growing on menus in the United States as they provide a balance of comfort and customization with a nod to the Mexican classic on which they’re based. It’s easy to make one vegetarian (a big plus, particularly for younger consumers) and select just the right number of mix-ins for any consumer to get just what they want. Breakfast quesadillas also fit nicely into the trend of offering something that’s familiar with a twist, as they are similar to breakfast burritos and breakfast tacos.
Market research firm Datassential reports that breakfast quesadillas are found on 1.3% of U.S. menus, up 24% over the past four years.
Click through the gallery to learn more about this Flavor of the Week and see how one restaurant is using breakfast quesadillas on its menu.
