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10-Minute Salsa Verde Egg Quesadilla

Crispy, cheesy egg quesadilla with salsa verde—fast, filling, and perfect for an easy breakfast.
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 1 quesadilla
Course: Breakfast
Cuisine: Mexican-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 eggs
  • 1 flour tortilla 8–10 inch
  • 1/2 cup shredded cheese cheddar or Monterey Jack
  • 2 tbsp salsa verde plus more to serve
  • 1 tsp butter or oil
  • 1 tbsp green onion sliced (optional)
  • 1/8 tsp salt to taste
  • 1/8 tsp black pepper to taste
  • 1/8 tsp red pepper flakes optional

Equipment

  • Nonstick skillet
  • Spatula
  • Small bowl

Method
 

  1. Whisk eggs with salt and pepper.
  2. Melt butter in a skillet over medium heat. Scramble eggs 60–90 seconds until just set and still soft.
  3. Lay tortilla in the skillet. Sprinkle cheese over half of the tortilla.
  4. Add scrambled eggs, salsa verde, and green onion. Fold tortilla in half.
  5. Cook 1–2 minutes per side until golden and the cheese melts. Slice and serve with extra salsa.

Notes

Tip: Don’t overfill—too much filling makes it hard to flip.
Reheat: Use a dry skillet to bring back the crunch.