Breakfast Quesadilla Folded Tortilla (Print Version)

A quick folded tortilla with eggs, cheese, and savory fillings for a tasty, satisfying morning start.

# Components:

→ Base

01 - 2 large 8-inch flour tortillas

→ Eggs

02 - 2 large eggs
03 - 1 tablespoon milk
04 - Salt and black pepper to taste

→ Fillings

05 - 1/2 cup shredded cheddar cheese
06 - 2 slices cooked bacon or vegetarian bacon, chopped (optional)
07 - 1/4 cup diced bell pepper
08 - 1/4 cup chopped baby spinach

→ Cooking fat

09 - 1 tablespoon butter or olive oil

# Directions:

01 - Whisk eggs with milk, salt, and pepper in a small bowl until blended.
02 - Heat a nonstick skillet over medium heat, add butter or oil, and scramble eggs until just set. Remove from heat.
03 - Place a tortilla flat on a cutting board and make a single cut from the center to the edge, stopping before the edge to keep it intact.
04 - Divide the tortilla mentally into four quarters; spread cheese in one, scrambled eggs in the second, bacon and bell pepper in the third, and spinach in the fourth.
05 - Starting from the cut, fold each quarter over the next to form a layered triangular pocket.
06 - Reheat skillet with butter or oil, then cook the folded quesadilla 2 to 3 minutes per side, pressing gently until golden and crispy.
07 - Remove from heat, allow to cool slightly, slice if desired, and serve warm.

# Expert Advice:

01 -
  • It's genuinely faster than it looks, with minimal cleanup since you're using one skillet start to finish.
  • The fold creates natural pockets that keep everything contained and warm, so no filling spills onto your plate.
  • You can prep it the night before and cook it fresh in minutes, making it perfect for those mornings when your brain isn't awake yet.
02 -
  • Don't skip the initial cut through the tortilla—it's what allows the fold to create pockets instead of a flat, uneven mess.
  • The scrambled eggs must be slightly underdone when you remove them from heat, or they'll turn tough and dry as you cook the quesadilla in the skillet.
  • Press gently while pan-frying, not aggressively; you want to create contact for browning without squeezing all the fillings out of your carefully folded packet.
03 -
  • A tiny squeeze of hot sauce or fresh lime juice added to the eggs before scrambling adds brightness that cuts through the richness without being obvious.
  • If your nonstick pan is less than perfect, wipe it down between cooking steps and use generous butter—a stick quesadilla is a sad quesadilla.
Return