Eggy Quesadilla
Years ago the wonderful Heidi Swanson of 101cookbooks.com posted a version of this dish that has inspired me ever since. I make variations of this simple concept--a beaten egg in a skillet, covered after a few seconds with a corn tortilla, then flipped over and topped with herbs, cheese, beans, veggies, . . . then folded in half and cooked for another minute.
You can also make these with flour tortillas, if that's what you have on hand or if you want to feed more people. Use at least 2 eggs for a large flour tortilla, and a larger skillet.
Watch a quick video of me making this with my son, if you'd like a tutorial.
I usually use an 8-inch skillet which works perfectly for my 6-inch corn tortillas. You want the skillet to be just a little bigger than the tortillas so the pan contains the egg to the size of your tortilla but still enables you to flip it easily.... Read more »
Eggy Quesadilla
Years ago the wonderful Heidi Swanson of 101cookbooks.com posted a version of this dish that has inspired me ever since. I make variations of this simple concept–a beaten egg in a skillet, covered after a few seconds with a corn tortilla, then flipped over and topped with herbs, cheese, beans, veggies, . . . then folded in half and cooked for another minute.
You can also make these with flour tortillas, if that’s what you have on hand or if you want to feed more people. Use at least 2 eggs for a large flour tortilla, and a larger skillet.
Watch a quick video of me making this with my son, if you’d like a tutorial.
I usually use an 8-inch skillet which works perfectly for my 6-inch corn tortillas. You want the skillet to be just a little bigger than the tortillas so the pan contains the egg to the size of your tortilla but still enables you to flip it easily.
Ingredients
Variations:
- Add finely chopped cooked vegetables or shredded meat
- Substitute flour for corn tortillas (see Headnote)
- Any melty cheese will work
Serves 1
A little oil
1 egg, lightly beaten with a pinch or two of salt
1 corn tortilla (I usually use 6-inch ones or slightly larger which work well with one egg. If you have larger, flour tortillas, you’ll need 2 eggs and can feed more people with)
A bit of cheese (anything you’d like–I usually use sharp cheddar as that’s what I keep on hand), thinly sliced or grated
1-2 tablespoons chopped fresh herbs (cilantro, parsley, chives, basil, tarragon, . . .)
A little minced scallion or onion (optional)
2 tablespoons cooked beans (optional)
A little hot sauce of choice (optional)
Preparation
Heat a little oil in a small skillet that is as close to the circumference of the tortilla as possible (see headnote) over medium heat. Pour in the egg and tilt pan to cover evenly. After about 10-20 seconds, when the bottom of the egg is set but the top is still runny, lay the tortilla on the egg and press down gently. The egg will cook into the tortilla and adhere to it. If the tortilla lifts up in places just gently hold it down with a spatula.
After about 30 second, or when you can tell the egg is just about cooked through, carefully loosen the edges (if they’re sticking a bit) and flip the whole thing over. Now cover half the eggy side with the toppings, starting with the cheese, and evenly sprinkling the herbs over the cheese, finishing with a little hot sauce.
Now flip the empty half over the filled half and press down gently. Let cook for another 30 seconds to melt the cheese and just warm things through.
Serve warm and enjoy!
Rachel Langford says:
Easy, yummy twist on a quesadilla, and fun to make with the kiddo!
cookwithwhatyouhave says:
Right?! Such fun and so good.
Jane Pellicciotto says:
I make this all the time thanks to a video you posted a long time ago.