The Egg and Cheese Quesadilla. An easy, delicious, kid friendly, protein packed, breakfast or snack on-the-go. I hope you make this and enjoy it as much as we do. This recipe is for 1 serving. Here we go….
Step 1 – Beat 1 egg with 1 teaspoon of water.
Step 2 – Spray non-stick pan with non-stick cooking spray and place on stove set to medium heat. As you cook this dish, you may notice pan will become very hot, so you can turn down your temperature towards the medium/low side. Please don’t walk away, while preparing this dish. I took pictures of every step, and it looks like alot, but it’s really not. Have everything ready, because you will be done with this dish in 5 – 10 minutes.
Step 3 – Scramble egg. Season with salt. Remove from pan.
Step 4 – Shred 1/2 cup white and yellow cheddar cheese, or use packaged shredded Mexican blend, or packaged shredded cheddar.
Step 5 – Spray pan again.
Step 6 – Place tortilla in the pan.
Step 7 – Now it’s time to layer your tortilla. First, use half of your cheese (1/4 cup), then 1 packet of your favorite fast food Mexican sauce, or use 1 teaspoon of your favorite taco sauce, salsa, or picante sauce. Notice your tortilla will start bubbling up, as you’re layering your ingredients. When it starts puffing up like that, is when it starts getting toasted looking on the bottom, so you don’t want it to burn, so you have to work fast.
Step 8 – Evenly spread your eggs on top of the cheese.
Step 9 – Top eggs with remaining 1/4 cup of shredded cheese, and another teaspoon of your favorite taco sauce.
Step 10 – Top with another tortilla. Spray it lightly with cooking spray, so that when you flip it over, the pan will be covered with the spray on the tortilla. Your next step will be to use a spatula to carefully flip it over.
Step 11 – Very carefully flip over your tortilla, using your fingers on top of the cold one, and the spatula under the hot and crispy one. I use my fingers to guide it to flip over, but you can use a second spatula, if you prefer. Touching the cold tortilla, that’s on top, shouldn’t burn you. Just don’t touch the hot side.
Step 12 – Transfer to a plate, and let cool for 10 – 15 minutes, before cutting. If you cut it while it’s hot, then your filling will come out, so it’s best to wait a few minutes.
Step 13 – After cooling 10 – 15 minutes, it’s now time to cut and enjoy. I found it the easiest to use my pizza cutter to cut it, but you can use a knife, if you don’t have a pizza cutter.
Side view of how the tortilla puffs up. Please like The Grecian New Orleanian on Facebook, and rate the recipes on my blog, if you’ve tried them. Thank you. Have a blessed day. ♡