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Cheese & Egg Quesadilla

Cheese & Egg QuesadillaThis recipe works great during back-to-school when the morning routine can get hectic for the family. One quesadilla can be cut into pizza slice sizes to serve many kids at once. You can make them and refrigerate them, then microwave at meal time, or serve right away.
Quesadillas are kid-friendly finger food items that are easy to eat on the go if the family is rushed for time. Just wrap one in a napkin or paper towel to eat on the fly.

This recipe is from Chef Debbie who has been with National Jewish Health since 1984. She is now the Cafeteria Manager and helps plan the menu for students attending the Morgridge Academy.



  • 2 6” Whole Wheat Tortillas

  • 2 Eggs

  • 4 Tablespoons Low-fat Shredded Cheddar Cheese



  1. Spray 6" fry pan with Pam.

  2. Scramble the eggs and pour into fry pan.
    While the egg is cooking, keep pushing in on the sides.

  3. When the egg is firm enough, flip over.

  4. Using a larger fry pan, place one tortilla in pan, sprinkle 2 tablespoons of cheese

  5. Now place the egg on top and sprinkle remaining cheese and top with the remaining tortilla.

  6. Brown on both sides.

Nutrition Information

  • Serving Ideas: Serve with salsa; add meats or vegetables 

  • Makes: 4 Servings 


A plate of cheese & egg quesadillasPer 4 Servings (excluding unknown items):

  • 442 Calories

  • 23g Fat (48% calories from fat)

  • 26g Protein

  • 31g Carbohydrate

  • 2g Dietary Fiber

  • 454mg Cholesterol

  • 755mg Sodium

  • Exchanges: 2 1/2 Lean Meat; 2 Fat