Egg and cheese quesadillas

This dish is exactly what it sounds like. I made it when I was thissss close to ordering takeout, then thought UGH but my fridge isn't empty, so surely I can put something together. I was feeling lazy so I kept it simple, but you can definitely build off this to make something heartier. This would be great a breakfast quesadillas with chopped veggies and sriracha, or you could pair it with salsa and serve as an appetizer. I recently decluttered a quesadilla maker because I wasn't using it and it took up precious counter space. I don't miss it and or the post-cooking cheese goo cleanup. 


  • 1 tsp oil
  • 1 egg
  • 1/4 tsp smoked Spanish paprika
  • 1/4 tsp Penzey's "Fox point" seasoning
  • Salt
  • Pepper 
  • 1/4 tsp Red pepper flakes
  • Flour tortillas
  • Indian mango pickle (or chutney or sriracha...the mango pickle was a bit harsh if you bit into the mango pieces)
  • 1/4 cup Mexican blend cheese
  • Cilantro, chopped


Heat oil in a skillet and cook your eggs however you like - I prefer sunny side up. Season with paprika, fox point seasoning, salt, pepper, and red pepper flakes and set aside. warm up tortillas in the same skillet and spread a thin layer of the mango pickle on one side. Top with cheese, cooked egg, and cilantro. Cover with the other tortilla and flip. When cheese melts, the quesadilla is done.