Quesadillas Benedict
A brunch-ready Mexican egg dish, these quesadillas offer a Benedict-inspired twist using common pantry ingredients.
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Instructions
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Combine mayonnaise, lime juice, and hot sauce; transfer to a zip-top bag.
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Divide cheese between two tortillas to assemble each quesadilla.
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Heat butter in a large non-stick pan over medium heat, then fry eggs sunny-side up and season with salt and pepper. Transfer eggs to a plate and keep warm.
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Cook the quesadillas in the same hot pan until cheese melts and tortillas toast, flipping once.
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Add half the salsa to each quesadilla, then immediately flip to cook salsa-side down until mostly absorbed.
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Top with remaining salsa, flip again, and cook until absorbed before transferring quesadillas to a plate.
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Place a fried egg on each quesadilla, then snip the bag tip and drizzle with sauce, finishing with sliced scallions.