Cheddar Egg Quesadilla Recipe

Introduction

Cheddar Egg Quesadillas make for a satisfying and flavorful breakfast or brunch. Crispy flour tortillas envelop fluffy scrambled eggs and sharp cheddar cheese, creating a perfect balance of textures and rich tastes. This simple recipe is quick to prepare and sure to please the whole family.

Ingredients

• 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

Instructions

1. Step 1: In a medium bowl, whisk together the eggs, milk or cream, salt, and black pepper vigorously until the mixture is light yellow and slightly frothy to incorporate air for fluffy eggs.
2. Step 2: Heat 1 tablespoon butter in a large non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit undisturbed for 20-30 seconds until edges begin to set. Gently push eggs from edges toward the center with a spatula, folding until eggs are about 80% cooked but still glossy. Remove from heat and transfer to a plate.
3. Step 3: Wipe out the skillet and return it to medium-low heat. Melt ½ tablespoon butter and place one tortilla flat in the skillet. Sprinkle ½ cup shredded cheddar evenly over the tortilla.
4. Step 4: Spoon half of the scrambled eggs onto one half of the tortilla. Fold the empty half over the filling, pressing gently to seal it.
5. Step 5: Cook the quesadilla 2-3 minutes per side until golden brown and the cheese has melted, flipping carefully to avoid tearing. Remove from skillet.
6. Step 6: Repeat steps 3 to 5 with remaining butter, tortillas, cheese, and eggs to make the second quesadilla. Let both rest for a minute before slicing and serving warm.

Tips & Variations

• For extra flavor, add diced jalapeños or a sprinkle of smoked paprika to the egg mixture before cooking.
• Whole wheat or low-carb tortillas can be used as a healthier alternative without compromising texture.
• Try mixing in some sautéed onions, bell peppers, or spinach for added veggies and nutrition.
• Use freshly shredded cheese from a block for better melting and flavor compared to pre-shredded cheese.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick skillet over low heat to maintain crispiness, or use a toaster oven. Avoid microwaving if possible, as it can make the tortillas soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these quesadillas ahead of time?

Yes, you can assemble quesadillas and refrigerate them for a few hours before cooking. Just cook them as directed when ready to serve for the best texture.

What can I substitute for cheddar cheese?

Monterey Jack, mozzarella, or a Mexican cheese blend all work well as alternatives if you prefer a milder or creamier flavor.

Cheddar Egg Quesadilla Recipe

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★★★★★

4.8 from 57 reviews

This Cheddar Egg Quesadilla recipe combines fluffy scrambled eggs with sharp cheddar cheese inside a crispy, golden flour tortilla. Perfect for a quick and satisfying breakfast, this recipe delivers creamy, cheesy goodness with a tender interior and crispy outside. The low and slow cooking method ensures the eggs remain moist and the cheese melts perfectly for a warm, comforting meal.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 quesadillas (serves 2-4) 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Quesadilla Base

• 4 Large Flour Tortillas (8–10 inch)

Egg Filling

• 8 Large Eggs
• 2 Tablespoons Milk or Heavy Cream
• ½ Teaspoon Salt
• ¼ Teaspoon Black Pepper

Cheese and Cooking

• 2 Cups Shredded Sharp Cheddar Cheese
• 2 Tablespoons Unsalted Butter

Instructions

1. Prepare the Egg Mixture: In a medium bowl, crack all 8 eggs and add the milk (or cream), salt, and black pepper. Whisk vigorously for about 30 seconds until the mixture is fully combined, light yellow, and slightly frothy. This incorporation of air will result in fluffier scrambled eggs.
2. Scramble the Eggs: Heat a large non-stick skillet over medium-low heat and add 1 tablespoon of butter. When melted and sizzling gently, pour in the egg mixture. Let it sit undisturbed for 20-30 seconds until edges begin to set. Gently push the eggs from the edges toward the center using a rubber spatula, continuing until about 80% cooked and still slightly wet. Remove from heat and transfer eggs to a plate to finish cooking with residual heat, ensuring moist, tender eggs.
3. Assemble the First Quesadilla: Wipe out the skillet and return to medium-low heat. Add ½ tablespoon butter and let it melt. Place one tortilla flat in the skillet and evenly sprinkle ½ cup shredded cheddar cheese over the entire tortilla surface.
4. Add Filling and Fold: Spoon half of the scrambled eggs onto one half of the tortilla without overfilling. Fold the empty half over the filled side and gently press down to seal the quesadilla.
5. Cook and Flip: Cook the quesadilla 2-3 minutes per side over low and slow heat until the exterior is deep golden-brown and the cheese is melted inside. Flip carefully using a spatula to cook the other side.
6. Repeat and Serve: Remove the cooked quesadilla to a cutting board and repeat assembly and cooking steps with remaining butter, tortillas, cheese, and eggs for the second quesadilla. Let rest for a minute before slicing into wedges. Serve warm.

Notes

• Using medium-low heat is crucial to avoid burning the tortilla before the cheese melts.
• Under-cooking the eggs before folding prevents dry, rubbery texture after final cooking.
• Freshly shredded sharp cheddar cheese melts best and offers the richest flavor.
• Whole wheat or low-carb tortillas are good alternatives to flour tortillas if preferred.
• Butter adds richness and helps achieve a perfectly golden, crispy crust, but neutral oil can be used instead.

Keywords: cheddar egg quesadilla, breakfast quesadilla, scrambled eggs, cheesy quesadilla, easy breakfast recipes