Egg and Cheddar Quesadillas: Main Image

Quick Facts

Nutrition Facts

Calories 286
  Calories from Fat 125 (44%)
(21%)Total Fat 14g
(30%)Saturated Fat 6g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(99%)Cholesterol 298mg
(25%)Sodium 611mg
(6%)Potassium 217mg
Total Carbohydrate 24g
(14%)Dietary Fiber 4g
Sugars 2g
Sugar Alcohols 0g
(32%)Protein 16g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Egg and Cheddar Quesadillas

  • From: American Egg Board


  • 1 Tbs unsalted butter

  • 12 eggs, beaten

  • 1 cup salsa

  • 8 8-inch spinach or flour tortillas

  • 1 cup shredded sharp Cheddar cheese

Serve for a kid-friendly breakfast, a high-protein snack, or a quick family supper.


  • Heat butter in large nonstick skillet over medium heat until hot. Pour in eggs. As eggs begin to set, gently pull the eggs across the pan with an inverted spatula, forming large soft curds. Add salsa. Continue cooking—pulling, lifting, and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly.
  • Spoon eggs onto 4 tortillas, dividing evenly. Sprinkle evenly with cheese; cover with remaining tortillas.
  • Clean skillet. Coat with cooking spray; heat over medium-low heat until hot. Toast quesadillas, one at a time, just until cheese is melted, 1–2 minutes per side. Cut into quarters to serve.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.