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- quesadillas benedict
Quesadillas Benedict
Description
Let it be known: This dish is simply called Quesadillas "Benedict." It has next to nothing to do with that staple of brunch menus everywhere, because that staple (while delicious) takes a long time to make! This recipe takes no time to put together, and reliably results in exactly the kind of cheesy, salsa-spiked, egg-runny goodness you get with huevos rancheros or chilaquiles. The "Benedict" part is a Mexican-spiced play on Hollandaise that only takes a minute to whip up.
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon Mexican hot sauce
- 2 tablespoons unsalted butter
- 2 large eggs
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 corn tortillas
- 2/3 cup shredded cheddar cheese
- 1 cup salsa
- Scallions, sliced, for garnish
Directions
- Gather the ingredients
- Combine the mayonnaise, lime juice, and hot sauce in a small bowl. Spoon into a plastic zip-top bag and set aside.
- Assemble the quesadillas: Divide the cheese between two tortillas, then top with the others.
- Heat 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.
- Transfer fried eggs to a plate and tent loosely with foil to keep warm.
- Transfer the quesadillas to the hot pan and cook until the cheese is melted and the outside is slightly toasted, flipping once.
- Top each quesadilla with half the salsa, then flip immediately so the quesadilla is cooking salsa-side down.
- Cook 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.
- Top 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.