Save It A hearty, golden-brown breakfast quesadilla filled with creamy ricotta, sharp cheddar, scrambled eggs, and fresh herbs—perfect for a satisfying start to your day.
I first made these for a weekend brunch with my sister, and they quickly became a go-to for busy mornings when we want something filling but fast. The combination of cheeses with eggs and bright herbs always feels like a treat.
Ingredients
- Ricotta cheese: 1/2 cup, creamy whole milk preferred
- Sharp cheddar cheese: 1/2 cup, shredded
- Unsalted butter: 1 tablespoon, divided
- Eggs: 3 large
- Milk: 2 tablespoons
- Salt and pepper: to taste
- Fresh chives (or green onions): 2 tablespoons, chopped
- Red bell pepper (optional): 1/4 cup, finely diced
- Flour tortillas: 2 large, about 10-inch diameter
Instructions
- Whisk eggs:
- In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Scramble eggs:
- Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Add eggs and scramble gently until just cooked through. Remove from heat.
- Prepare tortilla base:
- Wipe out skillet. Place one tortilla on a clean surface, and evenly spread ricotta cheese over it.
- Add filling:
- Top with scrambled eggs, cheddar cheese, chives, and bell pepper (if using). Place second tortilla on top and press down gently.
- Cook quesadilla:
- Heat remaining butter in the skillet over medium heat. Slide quesadilla into pan and cook 2-3 minutes per side, until golden brown and cheese melts.
- Serve:
- Let rest for 1 minute, slice into wedges, and serve immediately.
Save It My kids get excited when they smell these quesadillas cooking. It’s often a meal we share together before school, making for a cheerful morning.
Serving Suggestions
Enjoy with salsa, avocado slices, or a dollop of sour cream for a cool contrast. Fresh fruit on the side also pairs well.
Ingredient Swap Ideas
Try replacing red bell pepper with sautéed mushrooms or spinach, or use Monterey Jack instead of cheddar for a milder taste.
Nutritional Info
Per serving: Calories 410, Total Fat 25 g, Carbohydrates 26 g, Protein 20 g.
Save It Serve warm straight from the skillet for the best texture and flavor. Enjoy the creamy cheesy filling at its peak!
Common Questions About Recipes
- → Can I substitute ricotta with another cheese?
Yes, cottage cheese or cream cheese can replace ricotta for a similar creamy texture.
- → What herbs work best besides chives?
Green onions or fresh cilantro add flavor; parsley and basil are suitable alternatives as well.
- → How do I make the quesadilla extra crispy?
Cook it in a well-heated skillet with butter, and ensure both sides are golden-brown before cutting.
- → Can I add vegetables for more flavor?
Absolutely! You can include spinach, sautéed mushrooms, or roasted peppers for a veggie boost.
- → Is this dish suitable for meal prep?
It’s best served fresh, but you can refrigerate and reheat briefly in a skillet to retain crispiness.
- → What side dishes pair well?
Salsa, avocado, or sour cream complement the quesadilla and add freshness to the meal.