Quesadillas Benedict

Quesadillas benedict recipe

​The Spruce / Diana Chistruga

  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Servings: 2 Servings
  • Yields: 2 Servings

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.

Ingredients

  • 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)

Steps to Make It

  1. Gather the ingredients

    Quesadillas benedict ingredients
    ​The Spruce / Diana Chistruga
  2. Combine the mayonnaise, lime juice, and hot sauce in a small bowl. Spoon into a plastic zip-top bag and set aside.

    Mix mayo and lime
    ​The Spruce / Diana Chistruga
  3. Assemble the quesadillas: Divide the cheese between two tortillas, then top with the others.

    Tortilla and cheese
    ​The Spruce / Diana Chistruga
  4. 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.

    Heat utter in pan
    ​The Spruce / Diana Chistruga
  5. Transfer fried eggs to a plate and tent loosely with foil to keep warm.

    Transfer fried eggs
    ​The Spruce / Diana Chistruga
  6. Transfer the quesadillas to the hot pan and cook until the cheese is melted and the outside is slightly toasted, flipping once.

    Transfer quesadillas to pan
    ​The Spruce / Diana Chistruga
  7. Top each quesadilla with half the salsa, then flip immediately so the quesadilla is cooking salsa-side down.

    Tortilla and sauce
    ​The Spruce / Diana Chistruga
  8. 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.

    Cook until salsa is absorbed
    ​The Spruce / Diana Chistruga
  9. 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.

    Serve quesadillas benedict
    ​The Spruce / Diana Chistruga

Recipe Tip

  • Add an extra layer of flavor by using a half cup each of red and green salsa.