Introduction

Fried egg quesadillas are a delicious and quick breakfast or snack option that combines melted cheese, creamy avocado, and perfectly cooked eggs between crispy tortillas. This simple recipe is perfect for any time you want a satisfying and flavorful meal with minimal effort.

A close-up image of a quesadilla folded in half and cut into two triangular pieces, stacked neatly on a white plate. The top layer shows a golden-browned, slightly crispy tortilla sprinkled with chopped green herbs. Below the tortilla, layers of melted yellow cheddar cheese, bits of red and green bell peppers, and sunny-side-up eggs with runny yolks glisten. Steam suggests the quesadilla is hot and freshly made. The plate sits on a white marbled surface with a small bowl of white sauce blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Flour tortillas
2 Large eggs
1 cup Shredded cheese (Cheddar or mozzarella)
1 Avocado (Sliced)
1 tbsp Butter (For frying the tortillas)
Salt and pepper to taste

Instructions

Step 1: Heat a non-stick skillet over medium heat and add a small amount of butter.
Step 2: Crack one egg into the skillet, season with salt and pepper, and cook until the white is set but the yolk is still runny. Remove and set aside. Repeat with the second egg.
Step 3: In the same skillet, place one tortilla and sprinkle half of the shredded cheese over it.
Step 4: Place the fried eggs on top of the cheese and then add the avocado slices.
Step 5: Sprinkle the remaining cheese over the avocado and top with the second tortilla.
Step 6: Cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted.
Step 7: Remove from skillet, cut into wedges, and serve hot.

Tips & Variations

For a spicier kick, add sliced jalapeños or a dash of hot sauce inside the quesadilla before cooking.
Swap the avocado for sliced tomatoes or cooked bacon for different flavor variations.
Use a mix of cheeses like pepper jack or Monterey jack for a more complex taste.
To ensure the tortillas crisp evenly, press gently with a spatula while cooking.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat to maintain crispiness or microwave briefly, though the tortilla may soften. Avoid reheating eggs too long to prevent rubbery texture.

How to Serve

The image shows two folded quesadillas stacked on top of each other on a white plate with a white marbled background. Each quesadilla has a toasted, golden-brown tortilla with a slightly crispy texture. Inside, there are two layers: the first layer is melted yellow cheese mixed with small pieces of red tomatoes and green peppers, while the second layer features a cooked egg with a bright yellow yolk and white edges. The quesadillas are garnished with small green herb pieces sprinkled on top and around the plate. In the background, there is a bowl of white sauce with green herbs on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat or corn tortillas instead?

Yes, whole wheat tortillas work well and add extra fiber, but corn tortillas are thinner and may tear easily when folding with eggs. If you use corn tortillas, warm them gently to make them more pliable.

How do I make sure the egg yolk stays runny?

Cook the egg over medium heat until the white is fully set but the yolk surface still looks glossy and slightly soft. Avoid flipping the egg and remove it from heat promptly. Cooking within these guidelines helps keep the yolk runny inside the quesadilla.