Breakfast Quesadilla Recipe

Beat eggs

Crack the eggs into a medium bowl. Add the milk, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Whisk until fully combined and slightly frothy.

Cook scrambled eggs

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon butter and let it melt, coating the pan. Pour in the egg mixture. Let sit undisturbed for about 10–15 seconds, then gently stir with a silicone spatula, folding eggs from the edges toward the center. Cook slowly until just set but still moist, about 2–3 minutes. Remove from heat — eggs will continue to cook in residual heat.

Assemble quesadillas

Wipe the skillet clean and return to medium heat. Lightly brush one side of each tortilla with the neutral oil (about 1/4 tsp oil per tortilla) or use a bit of the remaining butter. Place a tortilla oil-side-down in the hot skillet. Sprinkle about 1/2 cup shredded cheddar evenly over half of the tortilla. Spoon a quarter of the scrambled eggs over the cheese, then sprinkle another 2 tablespoons of cheddar on top of the eggs. Fold the empty half of the tortilla over to form a half-moon. Repeat to assemble remaining quesadillas (you should have 4 folded quesadillas).

Cook quesadillas

Cook each folded quesadilla 2–3 minutes per side over medium heat, pressing gently with a spatula until the tortilla is golden brown and cheese is melted. If the tortilla browns too quickly before the cheese melts, lower the heat and cover the pan briefly (30–60 seconds). Transfer cooked quesadillas to a cutting board and let rest 1 minute before slicing into thirds or halves.

Sour cream: Spoon the sour cream into a small bowl or ramekin. If desired, thin slightly with 1–2 teaspoons of lime juice or water and stir to a creamy consistency for easier dipping.

Pico de gallo and salsa: If using store-bought pico de gallo or salsa, transfer to serving bowls. For homemade pico, combine 1 cup diced tomatoes, 2 tablespoons finely diced red onion, 1–2 tablespoons chopped cilantro, 1 teaspoon lime juice and a pinch of salt; stir and taste. Place both pico and salsa on the plate.

Garnish and serve: Arrange the sliced quesadillas on a plate with small bowls of sour cream, pico de gallo and salsa. Garnish with chopped cilantro and lime wedges if desired. Serve immediately while hot.