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Open-faced Fried Egg Quesadilla

This recipe makes one serving, but is quite easy to scale up!
Author Karen Gibson

Ingredients

  • olive oil or olive oil spray
  • 1 corn tortilla
  • guacamole use your favorite, or make homemade*
  • cherry tomatoes chopped
  • palmful grated cheese use your favorite, or a nice melting cheese, like Monterrey Jack or Mexican queso
  • 1 egg
  • salt and pepper to taste

Instructions

  • Coat the bottom of a small skillet (or a large skillet, if you're making more than one) with a very, very thin film of oil (wipe out excess with a paper towel if you've used too much). A seasoned cast iron pan works great here. Heat over medium until the oil shimmers.
  • Lay the corn tortilla in the pan and allow to heat for one minute, and then flip. Smear some guacamole on the now "up" side of the tortilla (an offset spatula works well here), and sprinkle some tomatoes and cheese over the guacamole. Let the cheese melt. (If you can, create a low, raised ring of ingredients around the edge of the tortilla. This will help hold in the egg whites.)
  • Very carefully crack an egg over the center of the tortilla. The egg whites might stretch out into the pan — that's okay, most of them will stay put.
  • Allow the egg to cook until the whites begin to set (you'll notice that they lose some of their transparency). Slip a spatula or turner under the tortilla and gently flip. For a soft set yolk, cook for about 30 seconds. For a hard set, cook for 45 seconds to one minute. Gently insert the spatula under the egg, being careful not to break the yolk, and flip again, yolk-side up. If the spatula meets resistance as you're moving under the egg, let it cook for a few seconds more.
  • Plate the quesadilla and season with salt and pepper.
  • *Quick homemade guacamole: spoon out the flesh of half of an avocado into a small bowl. Add a squeeze of lemon and/or lime (I use both) and a big pinch of salt. Smash the avocado with a fork until smooth, or to your preferred texture.