Save This Ricotta Cheddar Breakfast Quesadilla is my answer whenever the morning calls for something hot, melty, and irresistible while still being quick. Fluffy scrambled eggs, creamy ricotta, vibrant herbs, and sharp cheddar all get folded into warm tortillas for a hearty start to the day easy enough for weekdays yet special enough to serve for brunch.
I whipped this up on a hectic Monday and was instantly hooked I love how every bite is creamy yet perfectly crisp. If you are trying to entice sleepyheads out of bed, this never fails.
Ingredients
- Ricotta cheese: brings creamy texture and gentle flavor For best results choose a good quality whole milk ricotta that feels rich and not grainy
- Sharp cheddar cheese: adds that classic quesadilla melty stretch Go with extra-sharp for a cheesier punch and shred it yourself if you can
- Unsalted butter: gives the tortillas a golden crunch without overpowering
- Large eggs: are the protein heart beat shell fresh ones and check for any cracks
- Milk: helps the eggs fluff up Use whatever type you have
- Salt and pepper: round out the flavors Opt for fine sea salt for clean seasoning
- Fresh chives or green onions: lift the whole quesadilla with a pop of color and a mild crunch Choose bright green fresh stalks without wilt
- Red bell pepper: adds sweetness and color entirely optional Pick ones that feel firm and glossy
- Large flour tortillas: make this wrapable and toasty Go for soft and pliable tortillas without cracks
Instructions
- Prepare the Egg Mixture:
- In a mixing bowl, vigorously whisk the eggs with milk salt and pepper until the mixture looks pale yellow and well blended. This ensures the eggs cook up fluffy and evenly seasoned throughout
- Scramble the Eggs:
- Melt half of the butter in a nonstick skillet over medium heat. Pour in the egg mixture and stir gently with a spatula letting the eggs cook slowly in ribbons. Take your time this is how you get creamy and moist scrambled eggs. Once set but still a little shiny remove from heat so they do not dry out
- Assemble the Quesadilla:
- On a clean cutting board or countertop lay out one tortilla. Spread ricotta cheese all the way to the edge with an offset spatula or butter knife. Top evenly with the warm scrambled eggs then sprinkle with cheddar chives and bell pepper if you like a little crunch and color. Gently press the second tortilla on top creating an even sandwich
- Toast the Quesadilla:
- Return skillet to medium heat and add remaining butter swirling to coat. Carefully transfer your assembled quesadilla into the hot pan. Cook for about two to three minutes until the bottom is golden brown and the smell gets irresistible. Flip carefully with a large spatula and toast the other side until the cheese has fully melted and the top is crispy
- Serve and Enjoy:
- Let the quesadilla rest for a minute off the heat to make it easier to cut. Use a sharp knife or pizza wheel to slice into wedges. Serve right away while the cheese is still gooey and the edges are crisp
Save The first time my sister tried it we both laughed at how something so easy could taste so gourmet
Storage Tips
Let any leftovers cool completely then wrap tightly in foil or a reusable container. Reheat in a skillet or toaster oven to crisp the tortillas again the microwave will warm it but you will lose the crunch. These stay good up to two days in the fridge
Ingredient Substitutions
You can easily swap in different greens for the chives such as dill or parsley if that is what you have Fresh baby spinach works great in place of bell pepper Monterey Jack or Pepper Jack cheese can step in for cheddar if you prefer a hint of spice
Serving Suggestions
Serve with a side of salsa guacamole or just a dollop of sour cream for dipping. If you are serving for brunch try a fresh fruit salad or a citrusy green salad on the side. For a crowd I like to make a double batch and lay out a toppings bar
Cultural Roots
While quesadillas originally hail from Mexican cuisine this one leans into classic American breakfast flavors. The addition of ricotta gives it a creamy twist inspired by breakfast casseroles my grandmother used to make on weekends
Seasonal Adaptations
Swap fresh herbs based on what looks good at the market In summer diced zucchini or tomato makes a bright filling Tiny bits of roasted winter squash work for a cozy cold morning
Success Stories
My nephew calls these breakfast pizza slices and requests them every time he visits He actually gets excited to help sprinkle on the cheese and line up the wedges which has turned this into a fun family tradition
Freezer Meal Conversion
Before toasting in the pan assemble and tightly wrap the uncooked quesadilla in plastic wrap and foil Lay flat in the freezer To reheat thaw overnight and griddle each side until hot and crisp This makes life easy for grab and go mornings
Save Start your morning with this warm cheese-filled quesadilla—fast but so satisfying you will want it on repeat. Every bite is creamy and golden crisp.
Cooking Guide
- → How do I keep the quesadilla crisp and golden?
Cook in a preheated nonstick skillet over medium heat using butter. Avoid overfilling and press gently for even browning.
- → Can I use other vegetables?
Yes, add bell peppers, green onions, spinach, or sautéed mushrooms for extra flavor and texture.
- → Is it possible to make this ahead?
While best fresh, you can prepare the filling in advance. Assemble and cook just before serving for optimal texture.
- → Which tortillas work best?
Large 10-inch flour tortillas ensure easy folding and even cooking. Ensure they are soft for best results.
- → What can I serve with this dish?
Pair with salsa, avocado, hot sauce, or sour cream to complement the creamy, cheesy flavors.
- → Is this suitable for vegetarians?
Yes, this dish uses cheese and eggs but no meat, making it a hearty vegetarian breakfast option.