Save This Ricotta Cheddar Breakfast Quesadilla is my go-to for those mornings when I want to start the day with something both filling and indulgent. Creamy ricotta and sharp cheddar melt together with soft scrambled eggs and a scatter of fresh herbs, hugged between crisp golden tortillas. It is a simple breakfast that somehow feels extra special and always brings everyone to the table fast.
On the first chilly Saturday I made these, my family gathered around and devoured the whole pan before the coffee had even finished brewing. That satisfying cheese pull still makes me smile every time.
Ingredients
- Ricotta cheese: brings creamy richness and a subtle tang for a fluffy filling Look for a smooth tub without excess liquid
- Sharp cheddar cheese: offers bold flavor and classic melt Quality pre-shredded cheese saves time, but freshly grated gives best texture
- Unsalted butter: ensures browning and golden color without extra saltiness Use high-fat butter for best results
- Large eggs: are the backbone for protein and structure Choose eggs with rich yolks for best flavor
- Milk: helps make eggs extra tender Whole milk adds a touch of sweetness and creaminess
- Salt and pepper: create the savory backbone Always season eggs before cooking
- Fresh chives or green onions: contribute freshness and color Bright green and crisp stalks mean best taste
- Red bell pepper (optional): lends sweetness and a pop of color Pick a firm, bright pepper for the most flavor
- Large flour tortillas: give structure and crispness Seek pliable tortillas without cracks for easier handling
Instructions
- Whisk the Eggs:
- In a mixing bowl, beat the eggs with milk salt and pepper until the yolks and whites are fully integrated and you have a smooth pale yellow mixture This helps create fluffy scrambled eggs without any stray streaks
- Scramble Gently:
- Melt half of the butter in a nonstick skillet over medium heat Pour in the egg mixture Let it sit for about twenty seconds then gently stir in slow folds until just set The eggs should stay soft and a little glossy to avoid dryness
- Assemble the Base:
- Wipe out your skillet Place one tortilla flat on your clean counter Using the back of a spoon spread an even layer of ricotta cheese all over the surface The ricotta will serve as a creamy anchor for all your fillings
- Add Fillings:
- Scatter the warm scrambled eggs over the ricotta then sprinkle the shredded cheddar evenly on top Sprinkle on chives or green onions and diced red bell pepper if you want both color and extra flavor
- Seal and Press:
- Lay the second tortilla right over the fillings Press gently so everything sticks together but do not mash You want an even compact quesadilla without forcing filling to spill at the sides
- Pan Brown to Finish:
- Melt the rest of the butter in your skillet over medium heat Carefully slide in the quesadilla Cook for two to three minutes on the first side Use a spatula to check for deep golden brown spots Gently flip and repeat until both sides are crisp and the cheese is oozing
- Rest and Slice:
- Remove from heat and let the quesadilla sit for a minute This step keeps the cheese from running everywhere Use a sharp knife or pizza wheel to cut into wedges Serve while hot for maximum gooeyness
Save Ever since I discovered ricotta in quesadillas I have started using it even in my kids’ lunchtime wraps The creamy texture makes the eggs feel super luxurious and is always the ingredient people guess at when trying to figure out why these taste so good My youngest loves helping sprinkle the chives on top
Storage Tips
Wrap any leftovers tightly in foil and refrigerate They reheat best in a skillet over low heat to regain crispness but the microwave works for a busy morning as well Quesadilla wedges will keep for up to two days refrigerated
Ingredient Substitutions
Cottage cheese stands in well for ricotta if needed Monterey Jack or mozzarella can take over for cheddar whenever you need a milder melt If you want extra greens toss in a handful of baby spinach or some sautéed mushrooms before sealing up the quesadilla
Serving Suggestions
These quesadillas love a side of chunky salsa or a dollop of sour cream For freshness a handful of sliced avocado or a little pico de gallo works wonders They partner up well with hot coffee and a bowl of fresh fruit for a well rounded meal
Save Enjoy every gooey bite and do not forget how simple tweaks make breakfast feel brand new. This is one recipe you will come back to morning after morning.
Recipe FAQ
- → Can I use whole wheat tortillas instead of flour?
Yes, whole wheat tortillas work well and add a slightly nutty flavor while boosting nutritional value.
- → Which herbs can be substituted for chives?
Green onions, cilantro, or even parsley are excellent alternatives that offer fresh, vibrant notes.
- → How can I make it spicier?
Add diced jalapeños or a splash of hot sauce; smoked paprika is also a great pick for mild heat.
- → Can this dish be made ahead?
It's best served hot, but you can prep ingredients in advance and quickly assemble and cook when needed.
- → What sides go well with this meal?
Salsa, avocado slices, or sour cream provide tasty accompaniments; simple fruit or a green salad also pairs nicely.
- → Is there a way to add more veggies?
Yes; include spinach, sautéed mushrooms, tomatoes, or extra bell pepper to boost nutritional content.