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Cheddar Egg Quesadilla Recipe

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★★★★★

5 from 148 reviews

This Cheddar Egg Quesadilla recipe combines fluffy scrambled eggs with sharp melted cheddar cheese, all wrapped inside crisp, golden flour tortillas. Perfect for a satisfying breakfast or brunch, these quesadillas are easy to prepare and deliciously comforting with a rich, cheesy flavor and a perfectly toasted exterior.

Ingredients

Scale

Tortillas

  • 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 bowl, crack all 8 eggs and 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 to incorporate air for fluffy scrambled eggs.
  2. Scramble the Eggs: Heat 1 tablespoon of butter in a large non-stick skillet over medium-low heat. Once melted and sizzling gently, pour in the egg mixture. Let sit undisturbed for 20-30 seconds until edges begin to set. Gently push the eggs from edges toward the center with a rubber spatula, folding gently until eggs are 80% cooked but still slightly glossy. Remove skillet from heat and transfer eggs to a plate to finish cooking from residual heat.
  3. Assemble the First Quesadilla: Wipe out 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 surface.
  4. Add Filling and Fold: Spoon half of the scrambled eggs onto one half of the tortilla, being careful not to overfill. Fold the empty half over the filled half, pressing gently to seal.
  5. Cook and Flip: Cook the quesadilla for 2-3 minutes per side until a deep golden-brown crust forms and the cheese is fully melted. Use a spatula to carefully flip to cook evenly on both sides over low and slow heat.
  6. Repeat and Serve: Remove the cooked quesadilla to a cutting board. Repeat the assembly and cooking process with the remaining butter, tortillas, cheese, and eggs to make the second quesadilla. Let rest for a minute before slicing into wedges and serving warm.

Notes

  • For fluffier scrambled eggs, incorporate air while whisking.
  • Use medium-low heat to avoid burning the tortilla before the cheese melts.
  • Under-cook the eggs slightly before assembling to prevent dry, rubbery texture.
  • You can substitute whole wheat or low-carb tortillas as preferred.
  • Freshly grate your cheddar for better melting and flavor.

Keywords: Cheddar Egg Quesadilla, Breakfast Quesadilla, Scrambled Eggs, Cheesy Breakfast, Quick Breakfast, Stovetop Quesadilla

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