Egg Quesadilla


I discovered a recipe for omelet like quesadillas on Heidi Swanson’s blog, 101 cookbooks, two or so years ago. My mind was blown. Like most people, I love quesadillas. After all, cheese falls second on my “irresistible food list” only to the perfectly prepared baked good. (I’m looking at you buttery, flaky, hip hugging scone.)

Also, like most people, I can’t afford the fatty indulgence of a quesadilla with any sort of regularity. In comes this updated version. Here, a single egg is beaten and cooked to set on a tortilla. The tortilla and egg are flipped to allow the former to brown and the later to cook through. Fillings and toppings are added and viola, breakfast (or lunch or dinner)! The beauty, no need for excessive cheese to create flavor and fill you up. The other beauty, endless options for preparation. In addition to the recipe below, here are some of my other favorite flavor combinations:

– Queso fresco and black beans mixed with cumin, smoked paprika, and lime

– Goat cheese and spinach (with the latter preferably sauteed with garlic and red pepper flakes)

– Cream cheese and loads of herbs

– Avocado smashed with a hint of lime and chopped mint all spread in the center

But really, just use whatever you have in your kitchen. (Note my version that follows. Leftover steak from an Argentine restaurant, nearing its life expectancy rapini, and slivers of cheese from one of the seven wedges adorning my refrigerator.)


Egg Quesadilla

inspired by 101 cookbooks

Serves 1

1 small egg


Small splash of olive oil

1 corn or whole wheat tortilla, room temperature

Adobo sauce, to taste

A bit of chihuahua cheese (white cheddar, Monterrey jack, or any other type of mild, white cheese should work too)

Cilantro, chopped (optional)

Beat the egg and a pinch of salt in a small bowl. Beat the egg really well, so it’s uniform in color.

In your smallest skillet, over medium heat, add a tiny splash of oil. Let it heat, then add the egg to the pan. Let it set for just 10-15 seconds. Place the tortilla on top of the egg. The top of the egg should still be a bit runny, so it should attach itself to the tortilla as it sets. When you feel like the egg has set enough not to run, flip everything.

Add several drops of adobo sauce over the egg and then sprinkle on the cheese and cilantro, if using. Let cook until the cheese has melted and the tortilla has browned. Fold the tortilla in half and serve. (Alternately, if your tortilla is browned but the cheese isn’t melted yet, after you add the adobo sauce, cheese, and cilantro, fold the tortilla in half in the pan. Stick the whole pan in a hot oven for a minute. Once the cheese is melted, remove the pan from the oven and serve.)


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Filed under Breakfast and Brunch, Main Dishes

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