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Ingredients (4 servings)
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370 g Weizentortillas
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6 Stk. Eier
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2 Stk. Avocados
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250 g Cherrytomaten
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100 g Gouda oder Edamer
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150 g Frischkäse
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30 g Jalapeños
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Öl zum Braten
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Salz und Pfeffer
Preparation
- Wash and quarter the cherry tomatoes. Halve and pit the avocados, scoop out the flesh, and slice it into thin strips. Finely slice the jalapeños and chop or grate the cheese.
- Whisk the eggs in a bowl with salt and pepper. Heat a little oil in a pan and fry the eggs over medium heat until softly scrambled, then remove from the pan.
- Lay the tortillas out on a work surface and spread cream cheese on one half of each tortilla. Evenly distribute the scrambled eggs, avocado strips, tomatoes, jalapeños, and cheese on top, then fold the tortillas in half.
- Toast the filled quesadillas in a hot, dry pan for 2 to 3 minutes on each side until golden brown and the cheese has melted. Cut into wedges and serve warm immediately.
