Egg & Cheddar Quesadillas

Egg & Cheddar Quesadillas


  1. HEAT butter in large nonstick skillet over medium heat until hot. POUR in eggs. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds.

  2. ADD salsa. CONTINUE cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly.

  3. SPOON eggs onto four tortillas, dividing evenly. SPRINKLE evenly with cheese; COVER with remaining tortillas.

  4. CLEAN skillet. COAT with cooking spray; HEAT over medium-low heat until hot. TOAST quesadillas, one at a time, just until cheese is melted, one to two minutes per side. CUT into quarters to serve.


  • 12 large EGGS, beaten
  • 1 Tbsp. unsalted butter
  • 1 cup salsa
  • 8 spinach OR flour tortillas (8-inch)
  • 1 cup shredded sharp cheddar cheese (4 oz.)


Lighter Option: Recipe can be made with reduced-fat cheese, if desired.

This recipe is an excellent source of protein and choline, and a good source of vitamin A.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.