Ingredients:

  • 8 Small (6-inch) Flour Tortillas (190 g)
  • 6 Large Eggs (300 g)
  • 2 Tablespoons Milk or Heavy Cream (30 ml)
  • 1 ½ cups Shredded Cheese (Mexican Blend, Cheddar, or Monterey Jack) (150 g)
  • 2 Tablespoons Unsalted Butter (30 g)
  • ¼ Teaspoon Salt (1.5 g)
  • ⅛ Teaspoon Black Pepper (0.75 g)

Instructions:

  1. Prepare the Egg Mixture: Whisk eggs, milk/cream, salt, and pepper until light and frothy.
  2. Scramble the Eggs: Melt half the butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and cook, gently pushing cooked egg towards the center, until 90% cooked (still slightly wet). Transfer to a bowl.
  3. Assemble the Quesadillas: Lay tortillas flat. Sprinkle cheese on one half, top with scrambled eggs, and then add another layer of cheese. Fold the empty half over the filling.
  4. Cook the Quesadillas: Wipe out the skillet, add the remaining butter, and melt over medium heat. Cook quesadillas in batches (2-3 at a time), flipping until golden brown and the cheese is melted and gooey (2-3 minutes per side).
  5. Serve: Transfer to a cutting board, let rest briefly, slice into wedges, and serve warm.