Description
Sizzling Mexican egg quesadillas bring together golden tortillas, melted cheese, and perfectly scrambled eggs in a quick, satisfying meal. Crispy edges and creamy fillings promise a delightful breakfast or lunch that you’ll crave again and again.
Ingredients
Scale
Eggs and Protein:
- 2 eggs
- 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
Bread and Base:
- 1 large tortilla (flour or whole wheat)
Seasonings and Cooking Ingredients:
- 2 tablespoons milk (optional, for fluffier eggs)
- 1 tablespoon butter or oil
- Salt, to taste
- Pepper, to taste
Optional Fillings:
- Diced bell peppers
- Spinach
- Mushrooms
- Ham
- Salsa
Instructions
- Crack eggs into a mixing vessel, introducing milk, salt, and pepper. Whisk vigorously until smoothly integrated and slightly frothy.
- Warm a skillet over medium heat, add butter or oil to create a light coating. Pour whisked egg mixture into pan, gently stirring and folding until eggs are softly scrambled but not completely dry, approximately 2-3 minutes.
- Transfer scrambled eggs to a separate plate, momentarily clearing the skillet for quesadilla assembly.
- Return skillet to medium heat, place tortilla flat, and sprinkle one half with shredded cheese.
- Layer the recently prepared scrambled eggs over the cheese, then immediately top with remaining cheese.
- Carefully fold the tortilla into a half-moon shape, pressing gently with a spatula to ensure even contact with pan surface.
- Cook for 2-3 minutes per side, watching for a golden-brown exterior and crisp edges, indicating perfectly melted cheese.
- Remove from heat, transfer to cutting board, and slice into triangular wedges.
- Accompany with fresh salsa, tangy sour cream, or creamy sliced avocado for enhanced flavor profile.
Notes
- Use a non-stick pan to prevent eggs from sticking and ensure easy flipping of the quesadilla.
- Whisk eggs thoroughly to create a smooth, fluffy texture that blends perfectly with melted cheese.
- Try different cheese varieties like cheddar, monterey jack, or pepper jack for unique flavor profiles.
- For a protein-packed version, add cooked chorizo, shredded chicken, or black beans to the scrambled eggs before assembling the quesadilla.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 570 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 420 mg