Quesadillas Benedict

Quesadillas benedict recipe

​The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 Servings
Yield: 2 quesadillas
Nutrition Facts (per serving)
853 Calories
72g Fat
35g Carbs
21g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 853
% Daily Value*
Total Fat 72g 92%
Saturated Fat 23g 113%
Cholesterol 277mg 92%
Sodium 1855mg 81%
Total Carbohydrate 35g 13%
Dietary Fiber 6g 22%
Total Sugars 7g
Protein 21g
Vitamin C 10mg 49%
Calcium 402mg 31%
Iron 3mg 14%
Potassium 650mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


Quesadillas Benedict


  • 1/2 cup mayonnaise

  • 1 tablespoon lime juice

  • 1 teaspoon Mexican hot sauce

  • 2 tablespoons unsalted butter

  • 2 large eggs

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 4 corn tortillas

  • 2/3 cup shredded cheddar cheese

  • 1 cup salsa

  • Scallions, sliced, for 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.