Creamy avocado, eggs, and melted cheddar in crisp tortillas for a quick, flavorful vegetarian Tex-Mex dish.
# What You'll Need:
→ Produce
01 - 1 ripe avocado
02 - 2 tablespoons chopped fresh cilantro (optional)
→ Eggs & Dairy
03 - 4 large eggs
04 - 1 tablespoon milk
05 - 1 cup shredded sharp cheddar cheese
06 - 1 tablespoon butter
→ Breads
07 - 2 large flour tortillas (10-inch)
→ Spices & Seasonings
08 - 1/4 teaspoon salt
09 - 1/8 teaspoon black pepper
10 - Pinch of chili flakes (optional)
→ For Serving
11 - Salsa, sour cream, or hot sauce (optional)
# Method:
01 - In a mixing bowl, whisk together eggs, milk, salt, and black pepper until fully combined.
02 - Heat butter in a nonstick skillet over medium heat. Add the egg mixture and gently scramble until just set but still creamy. Remove from skillet and set aside.
03 - Slice the avocado, place in a small bowl, and mash lightly. Season with a pinch of salt and chili flakes if desired.
04 - Lay out tortillas. On half of each, evenly sprinkle half the shredded cheddar, layer with scrambled eggs, mashed avocado, and cilantro if using. Top with remaining cheese. Fold each tortilla over to enclose the filling.
05 - Wipe out the skillet and return to medium heat. Cook quesadillas one at a time for 2 to 3 minutes per side until golden and cheese is melted.
06 - Transfer quesadillas to a cutting board, allow to cool slightly, then slice into wedges. Serve warm with salsa, sour cream, or hot sauce as preferred.
