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Egg Cheese Quesadilla

Sonia Shringarpure
15 minutes
Prep Time
15 minutes
Cook Time
1 People
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ABOUT Egg Cheese Quesadilla RECIPE

A very healthy nutritious breakfast kids would love to eat. Though I have use tortillas, these can be easily made with regular roti too. The stuffing is made of mushrooms, but to make it more healthier, throw in some spinach too.

Recipe Tags

  • Non-veg
  • Easy
  • Kids Recipes
  • Mexican
  • Pan fry
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 1

  1. 2 Tortillas
  2. 3 button Mushrooms
  3. 2 stalks spring onions
  4. 2 Eggs
  5. 1 tbsp half-and-half or milk
  6. Salt to taste
  7. Black pepper powder to taste
  8. 1 tsp hot pepper sauce
  9. Shredded pepper jack cheese as per requirement
  10. 1 tsp olive oil
  11. 2 tbsp Garlic Butter
  12. For garlic butter:
  13. 2 tbsp Butter
  14. 1 clove garlic finely minced
  15. 1/4 tsp Garlic powder
  16. 1/2 tsp onion powder
  17. 1/2 tsp hot pepper sauce


  1. Wash and wipe clean the mushroom. Slice them thinly.
  2. Slice the spring onions.
  3. Heat garlic butter in nonstick frypan. Once melted, add onions and mushrooms. Stir fry till mushrooms wilt and water released by mushrooms evaporates.
  4. Beat eggs with half &a half, salt, pepper, and little bit of hot sauce.
  5. Add the egg mixture to the pan and let it set. Once the edges start getting firm, move the egg mixture towards the center of the pan while lifting the pan at an angle.
  6. Repeat similar movement till the egg is scrambled. Switch off gas and remove from heat.
  7. Heat the tortillas for 30 seconds on either sides on a thick bottomed pan or tawa.
  8. Remove to a plate. Keep the pan heating still. Quickly spread grated cheese all over one tortilla followed by the egg mixture. Spread it out evenly. Again top this mixture with more grated cheese.
  9. Cover with the remaining tortilla. Add little garlic butter on the pan and spread it with pastry brush. Place the Quesadilla carefully on the pan.
  10. With a help of flat spatula, press it down gently till the bottom looks crisp enough. Spread garlic butter on the open surface of tortilla and then flip it.
  11. Roast this side too till crisp. Remove to a serving plate and cut it in 4 quarters. Serve with guacamole.

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