Crispy Egg and Cheese Breakfast Quesadillas

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 8 large eggs
• 2 tbsp whole milk
• 3/4 tsp, divided kosher salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 4 flour tortillas (8-inch)
• 2 tsp neutral oil or cooking spray
• 1 cup fresh pico de gallo or salsa
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro leaves
• to taste hot sauce, for serving

Instructions

1. 1In a medium bowl, whisk the eggs, milk, salt, and black pepper until the yolks and whites are fully combined and slightly frothy.
2. 2Melt the butter in a large nonstick skillet over medium-low heat. Pour in the eggs and cook, stirring slowly with a silicone spatula, until soft curds form and the eggs are just set but still glossy, 3 to 4 minutes. Transfer scrambled eggs to a plate and wipe out the skillet.
3. 3In a small bowl, toss the Monterey Jack and cheddar together. Lay the tortillas on a work surface. Sprinkle a thin layer of cheese over half of each tortilla, leaving a 1/2-inch border.
4. 4Divide the scrambled eggs evenly over the cheese on each tortilla, then top with the remaining cheese. Fold the bare half of each tortilla over the filling and press gently to seal.
5. 5Heat oil in the same skillet over medium heat. Place one or two quesadillas in the pan (whatever fits without overlapping) and cook until the underside is deep golden and crisp, 2 1/2 to 3 minutes.
6. 6Flip carefully with a spatula and cook the second side until equally browned and the cheese is fully melted and oozing at the edges, another 2 to 3 minutes. Transfer to a cutting board and repeat with remaining quesadillas, adding oil as needed.
7. 7Let each quesadilla rest 1 minute so the cheese sets slightly, then cut into three wedges with a sharp knife or pizza cutter.
8. 8Plate with pico de gallo, avocado slices, cilantro, and hot sauce on the side. Serve hot while the tortilla is still shatter-crisp.