Crispy quesadilla with ricotta, cheddar, scrambled eggs, and chives for a bold, nourishing start.
# Components:
→ Dairy
01 - 1/2 cup ricotta cheese
02 - 1/2 cup shredded sharp cheddar cheese
03 - 1 tablespoon unsalted butter
→ Eggs
04 - 3 large eggs
05 - 2 tablespoons milk
06 - Salt and freshly ground black pepper, to taste
→ Vegetables & Herbs
07 - 2 tablespoons chopped fresh chives or green onions
08 - 1/4 cup finely diced red bell pepper (optional)
→ Tortillas
09 - 2 large flour tortillas (about 10 inches diameter)
# Method:
01 - In a mixing bowl, whisk together eggs, milk, salt, and pepper until thoroughly combined.
02 - Heat 1/2 tablespoon unsalted butter in a nonstick skillet over medium heat. Add the egg mixture and scramble gently until just set. Remove eggs from skillet and set aside.
03 - Wipe the skillet clean. Lay one flour tortilla flat on a clean cutting board. Evenly spread ricotta cheese over the entire surface.
04 - Top the ricotta with scrambled eggs, shredded cheddar cheese, chopped chives, and diced red bell pepper if using. Place the second tortilla on top, pressing gently to seal.
05 - Melt the remaining 1/2 tablespoon butter in the skillet over medium heat. Transfer assembled quesadilla to the skillet and cook for 2 to 3 minutes on each side until golden brown and cheese is melted.
06 - Remove quesadilla from skillet, allow to cool for 1 minute, then cut into wedges. Serve immediately.
