Let it be known: This dish is simply called Quesadillas "Benedict." It has next to nothing to do with that staple of brunch menus everywhere, because that staple (while delicious) takes a long time to make! This recipe takes no time to put together, and reliably results in exactly the kind of cheesy, salsa-spiked, egg-runny goodness you get with huevos rancheros or chilaquiles. The "Benedict" part is a Mexican-spiced play on Hollandaise that only takes a minute to whip up.
Feel free to add cooked bacon, chorizo, black beans, or other protein to the finished product for an extra-filling meal.
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon Mexican hot sauce
- 2 tablespoons butter
- 2 eggs
- salt and pepper to taste
- 4 corn tortillas
- 2/3 cup shredded Cheddar cheese
- 1 cup salsa
- Sliced scallions (to garnish)
Gather the ingredients
Combine the mayonnaise, lime juice, and hot sauce in a small bowl. Spoon into a plastic zip-top bag and set aside.
Assemble the quesadillas: Divide the cheese between two tortillas, then top with the others.
Heat the butter in a large non-stick pan over medium heat until foamy and just beginning to smell toasty, then add the eggs and fry sunny-side up. Season with salt and pepper to taste.
Transfer fried eggs to a plate and tent loosely with foil to keep warm.
Transfer the quesadillas to the hot pan and cook until the cheese is melted and the outside is slightly toasted, flipping once.
Top each quesadilla with half the salsa, then flip immediately so the quesadilla is cooking salsa-side down.
Cook until the salsa is mostly absorbed, about a minute, then top with the remainder of the salsa and flip again. Cook another minute or two until salsa is absorbed, then transfer to a plate.
Top each quesadilla with a fried egg. Snip the tip off the zip-top bag and add squiggles of sauce, then garnish with sliced scallions, and serve.
- Add an extra layer of flavor by using a half cup each of red and green salsa.