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Cheddar Egg Quesadilla Recipe

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★★★★★

4.7 from 89 reviews

This Cheddar Egg Quesadilla recipe delivers a delightful breakfast or brunch option featuring fluffy scrambled eggs and sharp cheddar cheese encased in a crispy, golden flour tortilla. Made with simple ingredients, this dish offers a perfect blend of creamy eggs and melted cheese, all cooked in a skillet for an easy yet indulgent meal.

Ingredients

Scale

Quesadilla Base

  • 4 Large Flour Tortillas (8–10 inch)

Egg Mixture

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

Cheese

  • 2 Cups Shredded Sharp Cheddar Cheese

Cooking Fat

  • 2 Tablespoons Unsalted Butter

Instructions

  1. Prepare the Egg Mixture: In a medium-sized bowl, crack all 8 eggs. Add the milk or heavy cream, salt, and black pepper. Whisk vigorously for about 30 seconds until the mixture is light yellow and slightly frothy, incorporating air to achieve fluffy scrambled eggs.
  2. Scramble the Eggs: Heat a large non-stick skillet over medium-low heat and melt 1 tablespoon of butter. Pour in the egg mixture and let it sit undisturbed for 20-30 seconds until edges begin to set. Gently push the eggs from the edges toward the center, folding until eggs are about 80% cooked but still slightly wet and glossy. Remove from heat and transfer eggs to a plate; they will finish cooking later inside the quesadilla.
  3. Assemble the First Quesadilla: Wipe out the skillet, return to medium-low heat, and melt ½ tablespoon butter. Place one tortilla flat into the skillet. Evenly sprinkle ½ cup shredded cheddar cheese over the tortilla.
  4. Add Filling and Fold: Spoon half of the scrambled eggs onto one half of the tortilla without overfilling. Fold the other half over the eggs and cheese, pressing gently to seal the quesadilla.
  5. Cook and Flip: Cook the quesadilla for 2-3 minutes on each side until a deep golden-brown crust forms and the cheese inside melts thoroughly. Maintain low heat to prevent burning before the cheese melts. Flip carefully with a spatula.
  6. Repeat and Serve: Remove the finished quesadilla to a cutting board and repeat steps 3 through 5 with remaining butter, tortillas, cheese, and eggs. Let both quesadillas rest for a minute before slicing into wedges and serving warm.

Notes

  • Using fresh, large eggs yields fluffier scrambled eggs.
  • Low and slow heat prevents the tortilla from burning and ensures melted cheese.
  • You can substitute butter with a neutral oil if preferred.
  • Whole wheat or low-carb tortillas can be used as alternatives to flour tortillas.
  • Undercooking the eggs slightly before assembling is key to avoiding dry scrambled eggs.

Keywords: Cheddar Egg Quesadilla, Breakfast Quesadilla, Cheesy Egg Quesadilla, Easy Breakfast Recipe, Skillet Quesadilla

Find it online: https://zarameals.com/cheddar-egg-quesadilla-recipe/