Dinner

Spicy Avocado, Egg, and Three Cheese Quesadillas Recipe

ByThomas Greene December 10, 2025December 10, 2025

Introduction

These spicy avocado, egg, and three cheese quesadillas are a flavorful twist on a classic favorite. Loaded with creamy avocado, melted cheese, and a perfectly cooked egg, they make a satisfying meal any time of day.

The image shows six triangular quesadilla pieces arranged on a light wooden board. Each quesadilla has three visible layers: a golden brown lightly toasted tortilla on top and bottom, and a filling of creamy white cheese, bright green avocado slices, and fresh green herbs inside. The quesadillas are garnished with scattered cilantro leaves and thin slices of green chili. Around the board, there are lime wedges, a small white bowl with brown spice powder, a white pan with an extra folded quesadilla and green jalapeño slices, and turquoise bowls and plates holding avocado halves, slices, and red salsa with a spoon. The whole setup rests on a white marbled surface with a folded light blue cloth beside the pan. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 jumbo flour tortillas
3 large avocados, sliced
1 ½ cups grated cheddar
1 ½ cups grated mozzarella
100 g feta, crumbled
2 fresh jalapenos, thinly sliced
1 ⅓ cups baby spinach leaves
2 tbsp olive oil
4 eggs
1 tbsp salt flakes
½ tsp ground chipotle
Tomato salsa and lime wedges, to serve

Instructions

Step 1: Place the tortillas on a clean work surface. Divide the sliced avocado evenly over half of each tortilla, leaving space to fold them in half. Sprinkle the grated cheddar, mozzarella, and crumbled feta over the avocado, then scatter some jalapeno slices on top. Add the baby spinach leaves, arranging them so there is a small space to crack an egg later.
Step 2: Heat a little olive oil in a frying pan over medium-low heat. Carefully crack an egg into the small space on a folded tortilla. Sprinkle the egg with salt flakes and ground chipotle. Fold the tortilla over to enclose the filling and egg.
Step 3: Cook the quesadilla in the pan, covered with a lid, for 8-10 minutes. Turn halfway through cooking so it browns evenly and the egg sets just right. Keep the cooked quesadillas warm in a low oven while you repeat the process with the remaining tortillas.
Step 4: Serve the quesadillas sprinkled with extra chipotle salt, accompanied by tomato salsa and lime wedges for squeezing over the top.

Tips & Variations

For a milder heat, remove the seeds from the jalapenos before slicing.
Swap spinach for fresh cilantro or kale for a different flavor profile.
Add cooked bacon or chorizo for extra protein and smokiness.
Use a non-stick pan to prevent sticking and make flipping easier.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to preserve the crispy texture or in a microwave, though it may soften the tortillas. Eggs are best enjoyed fresh, so avoid storing quesadillas with cooked eggs for extended periods.