Description
Learn how to make the perfect fried egg quesadilla in just 15 minutes! Crispy tortillas, melty cheese, and runny eggs combine for an easy, satisfying breakfast.
Ingredients
Scale
- 2 large eggs
- 2 flour tortillas (8-inch size)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 tablespoon butter, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon chopped fresh cilantro
- Optional: 2 tablespoons diced bell peppers
- Optional: 2 tablespoons diced onions
- Optional: 1 small avocado, sliced
- Optional: 2 tablespoons salsa or pico de gallo
- Optional: 1 tablespoon sour cream
- Optional: Hot sauce to taste
Instructions
- Heat a non-stick skillet over medium heat. Add 1/2 tablespoon of butter and allow it to melt.
- Crack the eggs into the skillet, being careful not to break the yolks if you prefer them runny.
- Season with salt and pepper.
- Cook until the whites are set but the yolks are still runny (about 2-3 minutes).
- For over-easy eggs, carefully flip and cook for an additional 30 seconds. For sunny-side up, simply skip this step.
- Remove the eggs from the skillet and set aside.
- Wipe the skillet clean and return to medium heat.
- Add the remaining butter and let it melt.
- Place one tortilla in the skillet.
- Immediately sprinkle half the cheese evenly over the entire tortilla.
- Carefully place your cooked eggs in the center of the tortilla.
- Sprinkle the remaining cheese over the eggs.
- If using additional fillings like peppers or onions, add them now.
- Place the second tortilla on top and press down gently.
- Cook until the bottom tortilla is golden brown and crispy (about 2-3 minutes).
- Carefully flip the quesadilla using a large spatula or plate to assist if needed.
- Cook the other side until golden brown and the cheese is completely melted (another 2-3 minutes).
- Remove from heat and let it rest for 1 minute.
- Transfer to a cutting board and slice into quarters using a sharp knife or pizza cutter.
- Serve immediately with optional toppings.
Notes
- Use freshly shredded cheese rather than pre-packaged shredded cheese for better melting.
- For extra flavor, add a pinch of cumin, garlic powder, or chili powder to your eggs while cooking.
- For a crispy exterior, brush your tortillas with a little butter before cooking.
- If you prefer your eggs well-done, break the yolks while cooking or scramble the eggs completely.
- To keep your quesadilla warm while making multiple servings, place finished quesadillas in a 200°F oven.
- For a breakfast-meets-dinner version, add leftover taco meat or grilled chicken to your quesadilla.
- For a gluten-free version, substitute corn tortillas or certified gluten-free flour tortillas.
- For a dairy-free version, use plant-based cheese and oil instead of butter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1 quesadilla
- Calories: 480 kcal
- Sugar: 1g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 385mg
Keywords: fried egg quesadilla, breakfast quesadilla, easy breakfast recipe, egg quesadilla, quick breakfast, cheese and egg breakfast