7/3/2020, 7:00:00 AM
https://cooking.nytimes.com/recipes/1020001-fried-egg-quesadilla
This simple fried egg quesadilla makes as fine a light supper as it does a breakfast repast. Easy work: Melt some butter in a pan and gently cook a corn tortilla in it. Top the tortilla with grated Cheddar, a slice of deli ham or some cooked bacon if you want them, a little chopped cilantro or salsa or hot sauce, and another tortilla. Cook, flipping the quesadilla a few times, until it is crisp and golden and the cheese has melted into lace at the sides. Use a spatula to pull it out of the pan, and place it onto a cutting board to rest. Fry an egg in the now-empty pan with a little more butter, then cut the quesadilla into quarters, placing the egg on top. Top with cilantro and hot sauce or salsa.
3/13/2022, 7:00:00 AM
used the raw tortilla land tortillas, frying one side or both sides is fine first, but flip is best. Slightly runny yolk by adding after flip is interesting. Adding fried cheese on the outside is interesting. Cumin and pepper flakes is interesting. Salt the eggs a little, cheese is already salty. No need for lots of butter. 2 half moons per person was plenty of food. Salsa after serving.
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