Quesadilla Egg in a Hole
Prep 15 Minutes
Total Time 25 Minutes
- 1/4 cup (50 mL) from 1 can (14 oz/398 mL) Old El Paso™ Refried Beans
- 2 tortillas from 1 package (297 g) Old El Paso™ Medium Flour Tortillas (12 Count)
- 2 slices (1 oz/28 g each) pepper Jack cheese, quartered
- 1 egg
- 1/2 teaspoon (2 mL) water
- 2 tablespoons (30 mL) diced avocado
- 1 tablespoon (15 mL) crumbled queso fresco or feta cheese
- 1 tablespoon (15 mL) chopped fresh cilantro leaves
- Old El Paso™ Thick N' Chunky Salsa, if desired
- Spread beans evenly on 1 tortilla. Top with pepper Jack cheese, arranging pieces as necessary to fit in one even layer. Top with second tortilla. With 2 1/2-inch (6 cm) round cutter, cut hole from centre of quesadilla.
- Heat 10-inch (25 cm) nonstick skillet over medium heat. Add smaller (centre-cut) quesadilla to skillet; cook 3 to 4 minutes, turning once, until cheese melts and quesadilla is toasted. Remove from skillet; set aside.
- Reduce heat to medium-low. Add larger quesadilla to skillet. Cook 1 minute; turn. Gently crack egg into hole in quesadilla. Drizzle egg with water. Reduce heat to low. Cover and cook 6 to 8 minutes or until egg yolk is firm, not runny. Sprinkle with avocado, queso fresco cheese and cilantro. Serve with salsa.
- You can use plain Monterey Jack, Havarti or Cheddar cheese instead of the spicier pepper Jack cheese.
- Crack egg into a small bowl and then gently slide into the hole in the quesadilla. This will help avoid those broken yolk moments.