Craving a brunch-worthy Mexican egg dish that only calls for fridge and pantry ingredients? Look no further than Quesadillas "Benedict"
- Serves: 2 persons
- ½cup mayonnaise
- 1tablespoon lime juice
- 1teaspoon Mexican hot sauce
- 2tablespoons butter
- salt and pepper to taste
- 4corn tortillas
- ⅔cup shredded Cheddar cheese
- 1cup salsa
- Sliced scallions (to garnish)
Step 1Gather the ingredients
Step 2Combine the mayonnaise, lime juice, and hot sauce in a small bowl. Spoon into a plastic zip-top bag and set aside.
Step 3Assemble the quesadillas: Divide the cheese between two tortillas, then top with the others.
Step 4Heat the butter in a large non-stick pan over medium heat until foamy and just beginning to smell toasty, then add the eggs and fry sunny-side up . Season with salt and pepper to taste.
Step 5Transfer fried eggs to a plate and tent loosely with foil to keep warm.
Step 6Transfer the quesadillas to the hot pan and cook until the cheese is melted and the outside is slightly toasted, flipping once.
Step 7Top each quesadilla with half the salsa, then flip immediately so the quesadilla is cooking salsa-side down.
Step 8Cook until the salsa is mostly absorbed, about a minute, then top with the remainder of the salsa and flip again. Cook another minute or two until salsa is absorbed, then transfer to a plate.
Step 9Top each quesadilla with a fried egg. Snip the tip off the zip-top bag and add squiggles of sauce, then garnish with sliced scallions, and serve.