Cheddar Egg Quesadilla Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithdylan.com/cheddar-egg-quesadilla-recipe/
