Quesadilla Egg in a Hole

Put a superfood spin on weekend brunch! We’ve skipped the bread and replaced it with quinoa for a hearty, filling upgrade to a standard strata. This new take on breakfast bake packs protein and complex carbs to help you power through your day.
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15 Minutes Prep
25 Minutes Total
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1 Servings


Ingredient List
  • Small check mark in a circle icon 1/4 cup Old El Paso™ refried beans (from 14-oz can)
  • Small check mark in a circle icon 2 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
  • Small check mark in a circle icon 2 slices (1 oz each) pepper Jack cheese, quartered
  • Small check mark in a circle icon 1 egg
  • Small check mark in a circle icon 1/2 teaspoon water
  • Small check mark in a circle icon 2 tablespoons diced avocado
  • Small check mark in a circle icon 1 tablespoon crumbled queso fresco cheese
  • Small check mark in a circle icon 1 tablespoon chopped fresh cilantro leaves
  • Small check mark in a circle icon Old El Paso™ salsa, as desired
Preparation
  1. Spread beans evenly on 1 tortilla. Top with pepper Jack cheese, arranging pieces as necessary to fit in one even layer. Top with second tortilla. With 2 1/2-inch round cutter, cut hole from center of quesadilla.
  2. Heat 10-inch nonstick skillet over medium heat. Add smaller (center-cut) quesadilla to skillet; cook 3 to 4 minutes, turning once, until cheese melts and quesadilla is toasted. Remove from skillet; set aside.
  3. Reduce heat to medium-low. Add larger quesadilla to skillet. Cook 1 minute; turn. Gently crack egg into hole in quesadilla. Drizzle egg with water. Reduce heat to low. Cover and cook 6 to 8 minutes or until egg yolk is firm, not runny. Sprinkle with avocado, queso fresco cheese and cilantro. Serve with salsa.
Expert Tips
  • To avoid a broken yolk or rogue pieces of eggshell in your quesadilla, first crack egg into small bowl or ramekin, then slide egg into skillet.
  • Don’t like it hot? Substitute plain Monterey Jack or Cheddar for the pepper Jack cheese.
Nutrition
1 Serving: Calories 550 Calories from Fat 300; Total Fat 34g; Saturated Fat 17g; Trans Fat 1/2g; Cholesterol 245mg; Sodium 1010mg; Potassium 230mg; Total Carbohydrate 35g; Dietary Fiber 5g; Sugars 2g; Protein 26g; % Daily Value*: Vitamin A 25%, Vitamin C 0%, Calcium 40%, Iron 15% Exchanges: 2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat; *Percent Daily Values are based on a 2,000 calorie diet.