The Sunrise Tortilla
Many years ago in Mexico, families started their day gathered around a warm clay comal, where fresh tortillas were made each morning. Parents needed a quick, filling meal for children before school or chores, so they tucked scrambled eggs and a bit of cheese inside those hot tortillas. It was easy to carry, comforting to eat, and gave everyone energy for the day. As people traveled between villages, this simple morning idea spread and evolved, becoming the breakfast quesadilla enjoyed all across Mexico today.
10–12 minutes | 2 Servings |
Easy (with Adult Supervision)
Ingredients
- 2 medium flour tortillas
- 2 eggs
- 1 tablespoon butter or oil
- ¼ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 2 tablespoons mild salsa (optional)
- A pinch of salt
- A pinch of pepper
- Optional extras: diced tomatoes, avocado slices, black beans, or cooked chicken
Step-by-Step Instructions
1. Warm the Pan
Heat a nonstick pan over medium heat and add butter or oil.
2. Scramble the Eggs
Crack the eggs into the pan, sprinkle salt and pepper, and scramble gently until fully cooked but still soft.
Remove the eggs and wipe the pan if needed.
3. Build the Quesadilla
Place one tortilla in the pan.
Add cheese on top → add the scrambled eggs → add salsa (optional).
Cover with the second tortilla.
4. Toast Until Golden
Cook for 1–2 minutes on each side until the tortilla becomes crispy and the cheese melts.
5. Slice & Serve
Remove from heat, let it cool for 1 minute, and slice into triangles.
Add avocado on the side if you like!
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"Fun Fact"
Quesadillas are made differently across Mexico. In the north, they’re usually cooked flat with two flour tortillas, while in central Mexico, they’re often folded like a taco using corn tortillas. In some areas of Mexico City, cheese isn’t even added unless you specifically ask for it. These regional differences show how one simple dish can change from place to place while still remaining a true Mexican classic.