Open-faced Fried Egg Quesadilla
At last, the days are lengthening, and I no longer feel the need to curl up on the couch, wrapped in a blanket and clutching the TV remote, at the young hour of 7pm. The bears have it right: winter is for hibernating.
And the approach of spring finds me backing away from the stove, as well. Long, languorously stewed dishes fade in favor of snappy meals. If it’s more than a half hour from pan to table, it’s probably not going to be made.
Eggs often take center stage in my meals. It was last summer when I first cracked an egg over a quesadilla and ever since, it’s been a staple, fit for any meal of the day.
Why open-faced? For a couple of reasons. Tortillas are fabulous foundations, but two in one dish is a bit too much tortilla — it overpowers the yummy goodness inside, and makes the whole works unnecessarily chewy (even with soft, fresh, homemade tortillas). One tortilla is the perfect amount. And once you fry up the egg, the tortilla stiffens nicely so you can hold the fried egg quesadilla like a slice of pizza — no need to fold it over into a taco.
And, I’m also happy to have the calorie savings. I’d rather add more guac or an extra sprinkling of cheese!
Avocado season will be starting soon {squee!}, and this homemade guacamole stuffed fried egg quesadilla will be making many appearances at my table.
Karen xo
Hello, and welcome to SoupAddict, my little corner of the foodie world on the Interwebs. I'm Karen, and it's true, I'm addicted to soup. The seasons guide my cooking and eating, and when I'm not behind the stove — or the keyboard: I'm a writer by trade — you can find me in my vegetable garden. 
I wonder if this could be done in an oven under the broiler too? I’m not that great at flipping.
Oh, yes, absolutely – how did I not think of that! Thank goodness for readers who are smarter than me!
Almost like a breakfast burrito, but better. Can’t wait to try it. Thanks!
I’m thinking that this will be making an appearance at my table also! great flavor combo, i am crazy for guacamole this time of year…
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Simple and wonderful. I chopped up a tiny bit of fresh jalapeno and added it to the avocado. Served it with chapotle corn salsa and fresh purple grapes. Such a satisfying and healthy meal. This will become one of my staples. Thanks!