Cheddar Egg Quesadilla Recipe

Why Make This Recipe

Cheddar Egg Quesadillas are a simple yet satisfying meal that is perfect for breakfast, lunch, or dinner. They are quick to prepare and use common ingredients that you probably already have in your kitchen. This recipe combines creamy scrambled eggs with the rich flavor of sharp cheddar cheese, all wrapped up in a crispy tortilla. It’s a crowd-pleaser for both kids and adults, making it a great choice for family meals or casual gatherings.

How to Make Cheddar Egg Quesadilla

Ingredients :

• 4 Large Flour Tortillas (8-10 inch): These will be the vessel for our delicious filling. Flour tortillas are ideal as they become wonderfully crisp on the outside while remaining soft and pliable. Whole wheat or low-carb tortillas also work beautifully.

• 8 Large Eggs: The star of our breakfast filling. Using large, fresh eggs will yield the fluffiest, most flavorful scramble.

• 2 Tablespoons Milk or Heavy Cream: This is the secret to rich, tender scrambled eggs. The extra fat and liquid create steam as the eggs cook, preventing them from becoming dry or rubbery.

• 2 Cups Shredded Sharp Cheddar Cheese: The heart and soul of the quesadilla. Sharp cheddar provides a robust, tangy flavor that stands up to the rich eggs. For the best melt, shred your own cheese from a block.

• 2 Tablespoons Unsalted Butter: Used for cooking the eggs and toasting the quesadillas. Butter adds a rich flavor and helps create that perfectly golden-brown, crispy exterior. You can substitute with a neutral oil if preferred.

• ½ Teaspoon Salt: To enhance all the flavors. Adjust to your personal taste.

• ¼ Teaspoon Black Pepper: Adds a gentle, warming spice that complements the eggs and cheese perfectly. Freshly ground pepper is always recommended for the best flavor.

Directions :

1. In a medium-sized bowl, crack all 8 eggs. Add the milk (or cream), salt, and black pepper. Whisk vigorously with a fork or a whisk for about 30 seconds, or until the yolks and whites are completely combined and the mixture is light yellow and slightly frothy. This step is crucial for incorporating air, which leads to a fluffier final scramble.

2. Place a large non-stick skillet over medium-low heat and add one tablespoon of the butter. Once the butter is melted and sizzling gently, pour in the whisked egg mixture. Let the eggs sit undisturbed for about 20-30 seconds until the edges just begin to set. Using a rubber spatula, gently push the eggs from the edges toward the center of the pan. Continue this gentle pushing and folding motion until the eggs are about 80% cooked. They should still look slightly wet and glossy. Immediately remove the skillet from the heat and transfer the eggs to a separate plate. They will continue to cook from the residual heat and will cook further inside the quesadilla, so undercooking them slightly at this stage is key to avoiding dry, rubbery eggs.

3. Carefully wipe out the skillet with a paper towel and return it to medium-low heat. Add ½ tablespoon of butter to the pan. Once melted, place one tortilla flat in the skillet. Sprinkle ½ cup of the shredded cheddar cheese evenly over the entire surface of the tortilla.

4. Spoon half of the scrambled eggs (from the plate) onto one half of the tortilla. Be careful not to overfill, as this can cause the filling to spill out during cooking. Using your spatula, carefully fold the empty half of the tortilla over the half with the eggs and cheese, pressing down gently to seal it.

5. Allow the quesadilla to cook for 2-3 minutes per side. The goal is a deep golden-brown crust and fully melted, gooey cheese on the inside. The low and slow heat is important here; too high, and the tortilla will burn before the cheese has a chance to melt. When the bottom is golden, carefully slide your spatula underneath and flip it to cook the other side.

6. Once the first quesadilla is perfectly cooked, slide it out of the skillet onto a cutting board. Repeat steps 3 through 5 with the remaining butter, tortillas, cheese, and eggs to make the second quesadilla. Let them rest for a minute before slicing into wedges and serving warm.

How to Serve Cheddar Egg Quesadilla

Cheddar Egg Quesadillas are best served warm and can be enjoyed as is or with a variety of toppings. Consider serving them with salsa, sour cream, guacamole, or fresh herbs like cilantro for added flavor. They can also be paired with a simple salad or some fruit for a complete meal.

How to Store Cheddar Egg Quesadilla

If you have leftovers, store the quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a skillet over low heat until warmed through or use a microwave for a quick option. For best results, reheat on the stovetop to maintain the crispiness of the tortilla.

Tips to Make Cheddar Egg Quesadilla

• To make cleanup easier, use a non-stick skillet.
• For extra flavor, add cooked vegetables like bell peppers or onions to the filling.
• Experiment with different types of cheese for varied flavors, such as Monterey Jack or pepper jack for a bit of spice.
• Do not rush the cooking process; low heat is key to achieving a perfect quesadilla.

Variation

Add diced cooked bacon or sausage to the egg mixture for a heartier quesadilla. You can also switch out the cheddar for feta or goat cheese for a twist on flavor.

FAQs

1. Can I use corn tortillas instead of flour?
   Yes, you can use corn tortillas, but they may break more easily. Make sure to warm them up slightly before adding the filling.

2. Can I make these quesadillas in advance?
   Yes, you can prepare the filling ahead of time. Just assemble and cook them when you’re ready to eat.

3. How can I make these quesadillas spicy?
   Adding some diced jalapeños, hot sauce, or pepper jack cheese can bring some heat to your quesadillas. Adjust according to your taste!

Cheddar Egg Quesadillas

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• Author: desserts
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A simple and satisfying quesadilla filled with creamy scrambled eggs and sharp cheddar cheese, perfect for any meal.

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Ingredients

Scale 1x2x3x

• 4 Large Flour Tortillas (8–10 inch)
• 8 Large Eggs
• 2 Tablespoons Milk or Heavy Cream
• 2 Cups Shredded Sharp Cheddar Cheese
• 2 Tablespoons Unsalted Butter
• ½ Teaspoon Salt
• ¼ Teaspoon Black Pepper

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Instructions

1. In a medium-sized bowl, whisk together eggs, milk, salt, and black pepper until combined and frothy.
2. Melt 1 tablespoon of butter in a non-stick skillet over medium-low heat. Pour in egg mixture and let sit undisturbed for 20-30 seconds.
3. Gently push and fold the eggs until they are about 80% cooked, then transfer them to a plate.
4. Melt ½ tablespoon of butter in the same skillet, place one tortilla in the skillet, and sprinkle ½ cup of cheddar cheese on top.
5. Spoon half of the scrambled eggs onto one half of the tortilla, fold over, and cook for 2-3 minutes per side until golden brown and cheese is melted.
6. Repeat with remaining ingredients to make the second quesadilla. Let them rest before slicing and serving warm.

Notes

Serve warm with toppings like salsa, sour cream, guacamole, or fresh herbs. Store leftovers in an airtight container in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 quesadilla
• Calories: 350
• Sugar: 2g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 350mg