Breakfast Quesadilla Folded Tortilla (Printable)

Crispy folded tortilla packed with eggs, cheese, and savory ingredients for a fast morning meal.

# What you need:

→ Base

01 - 2 large flour tortillas (8-inch)

→ Eggs

02 - 2 large eggs
03 - 1 tablespoon milk
04 - Salt, to taste
05 - Black pepper, to taste

→ Fillings

06 - 1/2 cup shredded cheddar cheese
07 - 2 slices cooked bacon or vegetarian bacon, chopped (optional)
08 - 1/4 cup diced bell pepper
09 - 1/4 cup chopped baby spinach

→ Cooking Fat

10 - 1 tablespoon butter or olive oil

# Directions:

01 - In a small bowl, whisk together eggs, milk, salt, and black pepper until combined.
02 - Heat a nonstick skillet over medium heat and add a small amount of butter or oil. Scramble the egg mixture until just set, then remove from heat.
03 - Place one tortilla flat on a cutting board. Make a single cut from the center of the tortilla to the edge, without cutting completely through.
04 - Mentally divide the tortilla into four sections. In one quarter, sprinkle cheese; in the next, add scrambled eggs; add bacon and diced bell pepper in the third; and chopped spinach in the last quarter.
05 - Starting from the cut, fold each section over the adjacent one to form a triangular layered pocket.
06 - Reheat the skillet with butter or oil. Place the folded quesadilla in the pan, cooking 2 to 3 minutes per side while pressing gently, until golden and crispy.
07 - Remove from the pan, allow to cool slightly, cut in half if desired, and serve warm.

# Expert Advice:

01 -
  • The folded tortilla technique keeps every ingredient tucked in place so you get a perfect bite every time
  • You can prep everything the night before and cook in under 10 minutes on busy mornings
  • Crispy tortilla edges meet warm melty centers in the most satisfying way
02 -
  • Do not overfill each quarter or the tortilla will tear when you fold it
  • Let the quesadilla rest for a minute before cutting so the cheese sets slightly
03 -
  • Warm the tortillas in the microwave for 15 seconds before filling so they fold without cracking
  • Use a cast iron skillet if you have one for the crispiest exterior
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