Spicy Avocado Egg Three Cheese Quesadillas (Print version)
Crispy tortillas with creamy avocado, scrambled eggs, and three cheese blend. Ready in 30 minutes.
# What you'll need:
→ Dairy & Eggs
01 - 3 large eggs
02 - 1/4 cup whole milk
03 - 1/2 cup shredded cheddar cheese
04 - 1/2 cup shredded Monterey Jack cheese
05 - 1/4 cup crumbled feta cheese
06 - 2 tablespoons unsalted butter
→ Vegetables & Spices
07 - 1 ripe avocado, peeled, pitted, and sliced
08 - 1 small jalapeño, finely chopped
09 - 1 small red onion, finely diced
10 - 1/4 cup fresh cilantro, chopped
11 - 1 small tomato, diced
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon chili flakes
14 - 1/4 teaspoon ground cumin
15 - Salt and black pepper, to taste
→ Tortillas
16 - 4 large flour tortillas (10-inch)
→ Optional Toppings
17 - Sour cream
18 - Salsa
19 - Lime wedges
# Method:
01 - Whisk together eggs, milk, smoked paprika, cumin, chili flakes, salt, and pepper in a medium bowl until fully combined.
02 - Heat 1 tablespoon butter in a nonstick skillet over medium heat. Add diced onion and jalapeño; sauté for 2-3 minutes until softened and fragrant.
03 - Pour egg mixture into the pan. Scramble gently with a spatula until just set but still moist. Remove from heat and fold in tomato and cilantro.
04 - Lay out tortillas on a clean surface. On half of each tortilla, layer the scrambled egg mixture, sliced avocado, cheddar cheese, Monterey Jack, and feta. Fold tortillas in half to enclose fillings.
05 - Heat remaining butter in a large skillet over medium heat. Cook quesadillas two at a time for 2-3 minutes per side until golden brown and cheese is fully melted.
06 - Transfer quesadillas to a cutting board and let cool for 1 minute. Cut each into wedges and serve hot with optional toppings.
# Expert advice:
01 -
- The three cheese blend creates layers of flavor that plain quesadillas never achieve
- Ready in thirty minutes but tastes like something from a brunch spot
- Easily customizable for everyone at the table
02 -
- Overcooking the eggs makes them rubbery, so pull them off the heat while they still look slightly underdone
- Assembly goes faster if you pre-shred all the cheeses and slice the avocado before you start cooking
03 -
- Use a cast iron skillet if you have one for the crispest tortilla edges
- Pat your diced tomato dry with paper towels so the tortillas do not get soggy