Ricotta Cheddar Breakfast Quesadilla (Printer View)

Crispy quesadilla with ricotta, cheddar, scrambled eggs, and chives for a bold, nourishing start.

# Components:

→ Dairy

01 - 1/2 cup ricotta cheese
02 - 1/2 cup shredded sharp cheddar cheese
03 - 1 tablespoon unsalted butter

→ Eggs

04 - 3 large eggs
05 - 2 tablespoons milk
06 - Salt and freshly ground black pepper, to taste

→ Vegetables & Herbs

07 - 2 tablespoons chopped fresh chives or green onions
08 - 1/4 cup finely diced red bell pepper (optional)

→ Tortillas

09 - 2 large flour tortillas (about 10 inches diameter)

# Method:

01 - In a mixing bowl, whisk together eggs, milk, salt, and pepper until thoroughly combined.
02 - Heat 1/2 tablespoon unsalted butter in a nonstick skillet over medium heat. Add the egg mixture and scramble gently until just set. Remove eggs from skillet and set aside.
03 - Wipe the skillet clean. Lay one flour tortilla flat on a clean cutting board. Evenly spread ricotta cheese over the entire surface.
04 - Top the ricotta with scrambled eggs, shredded cheddar cheese, chopped chives, and diced red bell pepper if using. Place the second tortilla on top, pressing gently to seal.
05 - Melt the remaining 1/2 tablespoon butter in the skillet over medium heat. Transfer assembled quesadilla to the skillet and cook for 2 to 3 minutes on each side until golden brown and cheese is melted.
06 - Remove quesadilla from skillet, allow to cool for 1 minute, then cut into wedges. Serve immediately.

# Expert Advice:

01 -
  • Ready in about twenty minutes from start to finish
  • Uses easy-to-find breakfast staples you likely have on hand
  • High protein and keeps you full for hours
  • Customizable with your favorite herbs or veggies
02 -
  • Packed with protein from eggs and two cheeses
  • Easy to adapt for vegetarian and picky eaters
  • Great for batch cooking and reheats well
  • Creamy ricotta is my secret favorite here it turns the quesadilla into brunch comfort food
03 -
  • Eggs cook best over gentle heat so they stay creamy not rubbery
  • Ricotta should be spread to the tortilla edge for the perfect cheesy bite in every wedge
  • If the quesadilla starts to brown too quickly lower the heat so the inside gets melty without burning

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