Description
There’s something magical about a quesadilla—simple yet endlessly versatile, comforting yet exciting with every bite. Now, imagine taking that crispy, cheesy goodness to the next level with a perfectly fried egg right in the middle. That’s exactly what this Fried Egg Quesadilla does! It’s the ultimate breakfast (or anytime) dish, packed with melty cheese, crispy tortillas, and a golden, runny yolk.
Whether you’re looking for a quick morning meal, a satisfying lunch, or a late-night snack, this recipe delivers. It’s easy to make, requires minimal ingredients, and is completely customizable. Plus, that crispy tortilla with gooey cheese and a rich, runny egg yolk? Absolute perfection!
Ingredients
- 1 large flour tortilla
- 1 large egg
- ½ cup shredded cheese (cheddar, mozzarella, or your favorite blend)
- 1 tablespoon butter or oil
- Salt and pepper to taste
- Optional add-ins: diced avocado, cooked beef sausage, sautéed onions, bell peppers, hot sauce
Instructions
Start by heating a non-stick skillet over medium heat. Add a little butter or oil to prevent sticking and give your quesadilla a nice golden crisp.
Once the butter is melted and bubbling slightly, crack the egg directly into the pan. Sprinkle a little salt and pepper over the top. Let it cook until the whites are just set but the yolk is still soft. If you prefer a fully cooked yolk, you can cover the pan with a lid for a minute or two.
Before the egg is fully set, carefully place your flour tortilla right on top of the egg. Press down gently so it sticks to the egg as it cooks. Let it sit for about 30 seconds to a minute, allowing the tortilla to warm up.
Now comes the fun (and slightly tricky) part—flipping the whole thing! Using a large spatula, carefully flip the tortilla so the egg side is now facing up. If any edges are loose, gently press them back down.
Sprinkle the shredded cheese over one half of the tortilla. If you’re adding any extras like diced avocado, beef sausage, or sautéed veggies, now is the time!
Fold the tortilla in half, covering the cheese and fillings. Cook for another 2–3 minutes, pressing down slightly with your spatula. You’re looking for a crispy golden-brown exterior and fully melted cheese inside.
Remove from the pan and let it cool for a minute before slicing in half. Serve as is, or with hot sauce, salsa, or sour cream for dipping.
Notes
- For a runny yolk: Cook the egg until the whites are just set before flipping. If you prefer a fully cooked yolk, cover the pan with a lid for a minute or two.
- Tortilla size matters: A large tortilla works best for folding and flipping, but you can also use smaller ones for mini quesadillas.
- Cheese choices: A good melting cheese like cheddar, mozzarella, Monterey Jack, or a Mexican blend works best for a gooey texture.
- Spice it up: Add a dash of hot sauce, chili flakes, or jalapeños for some heat.
- Extra protein: If you want to make it heartier, add cooked beef sausage or turkey ham before folding the quesadilla.
- Serving suggestions: Pair with salsa, guacamole, sour cream, or a drizzle of hot sauce for extra flavor.
- Make it healthier: Use whole wheat tortillas and add veggies like spinach, mushrooms, or bell peppers for a nutritious twist.