TV chef Dean Edwards' 10 minute recipe for Eggy Mexican Quesadillas

Published Monday, May 26 2014, 18:20 BST  |  By  |  Add comment
Mexican food lovers, take note - this is a really great recipe for eggy quesadillas!

Taking just minutes to create, this easy dish is courtesy of TV chef Dean Edwards. It piles in plenty of spice and cheese for a brilliant brunch, lunch or teatime treat.

Eggy Mexican quesadillas

© British Lion Eggs


  • 3 large British Lion eggs
  • 60g cheddar cheese, grated
  • 50g cured chorizo, diced
  • ¼ red onion, finely sliced
  • ½ green chilli, very finely diced
  • 3 tablespoons fresh coriander, chopped
  • Salt and pepper
  • Guacamole and sour cream to serve (optional)


1 Fry the chorizo and onion in a dry pan for 5 minutes. Remove and when cool, add the cheese, chilli and coriander.

2 Beat the eggs with some salt and pepper. Place a non-stick frying pan over a medium heat, then pour in half of the eggs. Tilt the pan until you have a thin layer of egg, then cook until just set.

3 Remove from the pan and repeat to make another omelette. When nearly set, sprinkle the cheese mixture on top. Place the other omelette on top.

4 Cook for a further 1-2 minutes before turning onto a board and cutting. Serve with guacamole and sour cream.

Prep Time

5 minutes

Cook Time

10 minutes

Nutrition Information

Serves 1

For more egg recipes, head here.

More delicious Mexican dishes to try:
Authentic Mexican Fajitas
Mini Apple & Chicken Quesadillas
Spicy Chicken Enchilada Wraps
Make Your Own Guacamole & Salsa

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