Cheesy Breakfast Quesadillas
Crispy on the outside and gooey and cheesy inside, these quesadillas are stuffed with scrambled eggs and lots of cheddar cheese. Ready in 30 minutes--ideal for on-the-go breakfast!
Servings 16 quesadilla wedges
Ingredients
- 9 large eggs
- 3/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 tablespoon minced fresh parsley
- 8 10-in flour tortillas
- 1-1/3 cups shredded sharp cheddar cheese
- 2-3 tablespoons oil for frying
Instructions
- In a lightly greased medium saucepan, whisk eggs, salt, pepper, and parsley until combined. Cook eggs over medium heat, stirring constantly until set. Remove from heat and cool 5 minutes.
- Divide scrambled eggs over 4 tortillas. Sprinkle each tortilla with 1/3 cup cheese. Place remaining tortillas over cheese.
- In a large skillet, heat 1 tablespoon oil over medium-high heat until shimmery. Place 1 filled quesadilla in oil. Fry on one side 1 minute, then flip to the other side and cook for an additional 1 minute, or until cheese is melted. Transfer quesadilla to paper towels to drain. Cut into fourths and keep warm until ready to serve. Repeat with remaining 3 quesadillas.
Notes
Store quesadillas in refrigerator up to 3 days. Quesadillas may also be frozen up to 2 weeks