Fried Egg Quesadilla

Instead of having two flat tortillas with filling between them, fill each half and fold them over into half moons, and frying them next to each other. Much easier to flip without contents going everywhere.

I made it with butter and it helped brown the tortillas perfectly. I am a huge fan of butter anyway but it definitely elevated the taste

I’m mystified why anyone would cook a quesadilla in butter. It’s completely unnecessary. Worked easily in dry cast iron skillet. There’s enough fat from melted cheese to cook egg without sticking. Really enjoyed fried egg topping. For each corn tortilla quesadilla, used 1 oz Pepperjack, 1/2 oz chopped Serrano ham, 1 Tbsp minced red onion, 2 tsp green Chile salsa, 1/4 c chopped cilantro. With egg, one quesadilla per person is plenty. Serve with thinly-sliced cabbage salad.

Equally good is throwing in some hatch green chile; another approach is to use flour tortillas, shrimp and a mellow queso blanco; serve with avocado, cilantro and tomatillo salsa.

I never thought of making quesadillas with corn tortillas. I used to spread refried beans on a fired corn tortilla, put on a baking sheet, top with an egg, easy over, and then cheese and broil. This is actually better than that and possibly easier to make! I used refried beans and cheese, no meat and topped with the egg. Outstanding!

Stuff fried in butter tastes really good

Easiest way to keep the cheese from falling out is to put the cheese on the tortilla that is in the pan, and then layer with the other fillings. Keep pressing on the top tortilla to get the cheese to melt. If you dice the ham (rather than using a whole slice), it allows the cheese to get oozy between the diced ham, which will seal to the top tortilla.

I love to crack an egg in a pan, break the yolk, put a corn tortilla on top, cook until set; then, flip the egg/tortilla so the egg is on top, sprinkle on some cheese and add another tortilla. Flip and cook the other side until toasted. The kids love these cheesy eggy tortillas as much as I do. I think I learned the method from Heidi Swanson many years ago.

I make two-tortilla quesadillas all the time with much more in them than these. I have no problem turning them. It worried me years ago when I started making them but I have since learned thatifyou don’t hesitate, you can flip them.

Great outline of an idea. Used up the lonely slice of deli ham, some cheddar, and several slices of jalapeño. The texture of the fried tortilla made me think of chilaquiles & brunch tostada, so I threw some salsa verde atop the quesadilla then added the fried egg. Delicious. Now inspired to make again for brunch but using up the pinto beans and Mexican rice I made for dinner last night. Not sure why I’d never thought to do this before!

I ALWAYS make quesadillas with corn tortillas - slightly healthier and perfect for crisping. My technique is to spray the pan with a touch of pam, then drop a dab of olive oil in. No butter needed. The tortilla gets really nice and crispy. I recommend 'missing' the tortilla with some of the cheese so it catches the outside for a nice cheesy, crispy tortilla. I love just cholula, cheese and egg, but there's no wrong way to make this!

Cooking the tortilla in butter or any fat improves the texture and taste.

Find a brand that is locally made. They are the best.

because it gets crispy and tastes better with butter

I can see polishing the bottom of a pan with butter, then adding the tortilla sandwich with half the cheese, salsa, [beans], n all of the [cilantro], cracking two eggs side by side on top, adding just enough water [2-3 T] to steam the whole thing into a luscious gooey delight, cooking til the egg whites are done. I always use clear covers on my pans so I can monitor -- in this case, adding a little more water towards the end, if necessary. I do eggs rancheros like this.