"Cook With What You Have" food blogger Katherine Deumling and her son, Ellis showed Tra' how to make an eggy quesadilla. Click here for more information about Katherine.
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, wilted greens, shredded beef, chicken. . . then folded in half and cooked for another minute. One of the most perfect meals I know.
I use an 8-inch non-stick skillet which works perfectly for standard 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.
- 1 teaspoon oil
- 1 egg, lightly beaten with a pinch or two of salt
- 1 6-inch corn tortilla (You can also make this with large flour tortillas and several eggs)
- 1-2 tablespoons grated cheddar
- 1-2 tablespoons chopped fresh herbs (cilantro, parsley, chives, basil, tarragon)
- 2 tablespoons cooked beans
- A little hot sauce of choice
Heat oil over medium heat in a small skillet that is as close to the circumference of the tortilla as possible (see headnote). Pour in the egg and tilt pan to cover evenly. After about 20-30 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 another 30 second or when you can tell the egg is just about cooked through, carefully loosen the edges and flip the whole thing over. Now cover half the eggy side with the toppings, starting with the cheese and evenly sprinkling the herbs and beans over the cheese and 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.
Cut into wedges and serve immediately.