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Egg Quesadilla Melt

This satisfying Egg Quesadilla Melt combines fluffy scrambled eggs with melty cheese sandwiched between crispy tortillas. The medium-difficulty recipe requires proper timing to cook the eggs to perfection while achieving the ideal golden-brown tortilla exterior. Seasoned with fresh herbs and customizable with various fillings, this versatile dish works wonderfully for breakfast, brunch, or a quick lunch. The contrast between the crispy exterior and the soft, cheesy interior creates a delightful textural experience. Easy to adapt with different cheeses and add-ins, this quesadilla is perfect for using leftover ingredients while providing a protein-packed meal that's ready in minutes.

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Egg Quesadilla Melt - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Egg Quesadilla Melt - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
For extra flavor, add a pinch of cumin or chili powder to your eggs
Make sure the pan isn't too hot when cooking the eggs to avoid drying them out
Use freshly grated cheese rather than pre-shredded for better melting
Allow the quesadilla to rest briefly before cutting to help it hold together
For a crispier exterior, brush the outside of the tortillas with a little butter
Use a wide spatula for flipping to prevent the filling from falling out
Try corn tortillas instead of flour for a different flavor and texture
For a protein boost, add 1/4 cup of black beans to the filling
Leftover rotisserie chicken makes a great addition to this quesadilla
Egg Quesadilla Melt - tertiary view

Egg Quesadilla Melt

This satisfying Egg Quesadilla Melt combines fluffy scrambled eggs with melty cheese sandwiched between crispy tortillas. The medium-difficulty recipe requires proper timing to cook the eggs to perfection while achieving the ideal golden-brown tortilla exterior. Seasoned with fresh herbs and customizable with various fillings, this versatile dish works wonderfully for breakfast, brunch, or a quick lunch. The contrast between the crispy exterior and the soft, cheesy interior creates a delightful textural experience. Easy to adapt with different cheeses and add-ins, this quesadilla is perfect for using leftover ingredients while providing a protein-packed meal that's ready in minutes.

Italian Cream Stuffed Cannoncini
Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
20 Minutes
Chef
JUE
Category
Breakfast, Lunch, Brunch
Difficulty
Medium
Cuisine
Mexican-American Fusion
Yield
2 servings
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
Main Ingredients:
02
4 large eggs
03
1/4 teaspoon kosher salt, plus more for seasoning
04
1/4 teaspoon freshly ground black pepper
05
2 tablespoons butter, divided
06
4 flour tortillas (8-inch size)
07
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
08
2 tablespoons chopped fresh chives or green onions
09
1/4 cup diced bell peppers (optional)
10
1/4 cup diced tomatoes (optional)
11
1-2 tablespoons chopped fresh cilantro (optional)
12
For Serving:
13
1/2 cup salsa (store-bought or homemade)
14
1/2 cup sour cream
15
1 avocado, sliced or mashed
16
Hot sauce to taste
17
Equipment:
18
Mixing bowl
19
Whisk or fork
20
Non-stick skillet or pan
21
Spatula
22
Plate for serving
23
Measuring cups and spoons

Instructions

01
In a medium bowl, whisk together eggs, salt, and pepper until well combined and slightly frothy.
02
Heat 1 tablespoon of butter in a non-stick skillet over medium-low heat until melted.
03
Pour the egg mixture into the skillet. Allow it to set slightly, then gently pull the eggs across the pan with a spatula to form soft curds.
04
Continue cooking, stirring occasionally, until eggs are cooked but still slightly moist, about 3-4 minutes. They should be soft and not browned. Remove from heat and set aside.
05
Wipe the skillet clean and return to medium heat. Add half of the remaining butter.
06
Place one tortilla in the skillet and sprinkle with 1/4 cup of shredded cheese.
07
Spread half of the scrambled eggs over the cheese, then sprinkle with half of the chives and any optional add-ins (bell peppers, tomatoes, cilantro).
08
Top with another 1/4 cup of cheese and place a second tortilla on top, pressing down gently.
09
Cook until the bottom tortilla is golden brown and crispy, about 2-3 minutes.
10
Carefully flip the quesadilla using a large spatula and cook the other side until golden and crispy, about 2 minutes more.
11
Remove to a cutting board and let rest for 1 minute. Repeat the process with remaining ingredients to make the second quesadilla.
12
Cut each quesadilla into quarters and serve hot with salsa, sour cream, avocado, and hot sauce on the side.