These Cheesy Egg and Minced Meat Quesadillas are the perfect fusion of savory, spicy, and cheesy goodness. They’re packed with seasoned minced meat, soft scrambled eggs, aromatic herbs, sautéed onion and garlic, and melted cheddar cheese — all wrapped in golden, crispy tortillas. These quesadillas are quick to make, filling, and ideal for lunch, dinner, or even an indulgent breakfast. Serve with ketchup or your favorite dip for a satisfying bite every time.
Preparation Time, Cook Time, Total Time
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield
Servings: 2 large quesadillas (4 halves)
Cuisine
Mexican-Inspired Comfort Food with a Homemade Twist
Ingredients
2 chicken eggs
200 g (7 oz) minced meat (beef, chicken, turkey, or a blend)
2 wraps or large tortillas
100 g (3.5 oz) cheddar cheese, grated
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon chopped parsley
1 tablespoon chopped dill
¼ teaspoon sea salt, or to taste
¼ teaspoon black pepper
½ teaspoon oregano
½ teaspoon paprika
2 tablespoons ketchup (for serving or spreading)
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Step-by-Step Cooking Directions
Sauté the onions and garlic
In a large skillet over medium heat, add a drizzle of oil. Sauté the chopped onion for 3–4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
Add and cook the minced meat
Add the minced meat to the skillet. Break it up with a spatula and cook until browned and cooked through, about 5–7 minutes.
Season the meat
Season the meat mixture with sea salt, black pepper, oregano, and paprika. Stir well to combine. Let it simmer for another 2 minutes to absorb all the flavors. Remove from heat.
Scramble the eggs
In a small bowl, beat the eggs. In a clean skillet, scramble the eggs over low heat until just set. They should be soft and slightly creamy. Remove from heat.
Prepare the filling
In a large bowl, mix the cooked minced meat, scrambled eggs, chopped parsley, chopped dill, and grated cheddar cheese. Stir to combine — the cheese will start melting slightly from the warmth of the meat.
Assemble the quesadillas
Lay out the two tortillas. Spread a thin layer of ketchup (optional) over one half of each wrap. Spoon the filling onto the same half, spreading evenly, then fold the tortilla over to form a half-moon shape.
Cook the quesadillas
Heat a non-stick skillet or grill pan over medium heat. Add a small amount of oil or butter. Cook the quesadillas one at a time, pressing down gently with a spatula. Cook for 2–3 minutes per side, or until golden brown and the cheese is fully melted.
Serve
Remove from the skillet and let cool slightly before slicing into halves or triangles. Serve warm with extra ketchup, sour cream, or your favorite dipping sauce.
Nutritional Information (Per Quesadilla, Approximate)
Calories: 450
Protein: 28g
Carbohydrates: 22g
Fat: 30g
Fiber: 2g
Sodium: 620mg
Note: Values will vary depending on tortilla size and cheese used.
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The Origins and Popularity of the Recipe
Quesadillas originated in Mexico, traditionally made with corn tortillas and filled with cheese. Over time, they’ve evolved to include various meats, vegetables, beans, and seasonings. This version combines Mexican inspiration with familiar pantry staples, creating a unique and filling dish that’s easy to adapt.
The inclusion of eggs and minced meat adds a breakfast-for-dinner twist, while fresh herbs bring brightness to the rich, savory filling. These quesadillas are beloved for being fast, cheesy, customizable, and irresistibly crisp on the outside.
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