Save This creamy cheesy avocado egg cheddar quesadilla recipe is what I turn to when I want something special for brunch or need a hearty five-minute dinner fix. With fluffy eggs and gooey cheddar sandwiched in crisp tortillas, this Tex-Mex favorite doubles as both a comfort food and a quick healthy meal.
I whipped these up the first time for a lazy weekend breakfast and my partner asked for them every Sunday since. Once you try the creamy cheddar and avocado combo everything else feels a little bland in comparison.
Ingredients
- Ripe avocado: provides the creamy center aim for one that yields slightly to gentle pressure for max flavor
- Large eggs: create the fluffy protein-rich filling choose organic or free-range if possible
- Shredded sharp cheddar cheese: brings bold flavor and perfect melting a good block cheese grated fresh tastes best
- Large flour tortillas: serve as the crispy golden base opt for soft pliable tortillas for easy folding
- Butter: ensures the eggs turn out rich and prevents sticking try unsalted for better control of saltiness
- Milk: makes the eggs lighter and tender whole or 2 percent works well
- Salt and black pepper: balance all the flavors use sea salt and freshly ground pepper for the best results
- Chili flakes: add a hint of heat optional
- Chopped fresh cilantro: offers brightness and color optional buy fresh crisp leaves without wilting
- Salsa sour cream or hot sauce: act as perfect toppings for serving pick based on your heat preference
Instructions
- Whisk the Eggs and Seasoning:
- In a mixing bowl combine the eggs milk salt and pepper. Whisk until the mixture is smooth and slightly frothy. Properly beaten eggs will give you an airy soft scramble.
- Scramble the Eggs:
- Heat butter in a nonstick skillet over medium heat. Once melted pour in the egg mixture. Gently stir and let curds form undisturbed for about 30 seconds. Stir occasionally cooking three to five minutes until just set but still soft. Remove the eggs to a plate before they dry out.
- Prepare the Avocado Filling:
- Slice the avocado in half remove the pit then scoop the flesh into a bowl. Lightly mash with a fork so some pieces remain for texture. Season with a pinch of salt and chili flakes if you like a bit of heat.
- Assemble the Quesadillas:
- Lay both tortillas flat. Sprinkle half the cheddar on one side of each tortilla followed by scrambled eggs mashed avocado fresh cilantro and the remaining cheddar. Fold each tortilla over into a half-moon shape carefully pressing to seal the filling.
- Cook the Quesadillas:
- Wipe the skillet clean then return to medium heat. Place one quesadilla at a time in the skillet. Cook for two to three minutes per side pressing gently with a spatula until golden brown and the cheese melts. If possible cover the pan for a minute or two to help melt the cheese evenly.
- Slice and Serve:
- Transfer cooked quesadillas to a cutting board and let them sit for a minute so the filling sets slightly. Cut each quesadilla into wedges using a sharp knife or pizza cutter. Serve warm with salsa sour cream or your favorite hot sauce.
Save My favorite part is the contrast between melty sharp cheddar and creamy avocado it reminds me of making grilled cheese with my mom as a child but with a fresh twist. Eggs always signal comfort food in our family so these quesadillas have become our new tradition for celebratory breakfasts or quick dinners.
Storage Tips
Quesadillas are best eaten fresh but you can wrap leftovers tightly in foil and refrigerate for up to two days. Reheat them in a skillet over low heat so they regain their crispness. Avoid microwaving as it softens the tortillas.
Ingredient Substitutions
Swap flour tortillas for your favorite gluten-free version for a celiac-friendly meal. Monterey Jack or Pepper Jack cheese can replace cheddar for slightly different flavors while spinach or sautéed mushrooms make fantastic add-ins for extra nutrition.
Serving Suggestions
Pair with a side of fresh fruit salad or sweet potato home fries to make it a brunch spread. For a crowd serve with a variety of salsas and toppings so everyone can customize their quesadilla. These also pair nicely with a simple leafy green salad or soup.
Cultural and Historical Context
Quesadillas hail from Mexican cuisine but variations are popular across Tex-Mex kitchens in the United States. The combination of cheese eggs and avocado in a quesadilla draws inspiration from classic breakfast tacos which are a morning staple throughout Texas and northern Mexico.
Save The combination of creamy avocado and melty cheddar will make your next brunch or dinner something to look forward to. Enjoy these quesadillas warm for the fullest flavor and perfect texture.
Recipe Guide
- → How do I keep the quesadillas crispy?
Cook over medium heat in a nonstick skillet and avoid overfilling to ensure a golden, crisp tortilla.
- → Can I substitute other cheeses for cheddar?
Yes, Monterey Jack or Pepper Jack are great alternatives and add extra flavor or heat.
- → What's the best way to mash avocado for the filling?
Slice the avocado and lightly mash with a fork in a bowl, adding salt and chili flakes for extra taste.
- → Is there a gluten-free option?
Use gluten-free tortillas to make this dish suitable for those avoiding wheat.
- → What toppings pair well?
Salsa, sour cream, and hot sauce are popular choices that enhance the dish's Tex-Mex vibe.
- → Can I add extra vegetables or protein?
Cooked bacon or sautéed vegetables make flavorful additions to the filling for variety.