Quesadilla Egg in a Hole

Look no further for fun egg-in-a-hole ideas! Why settle for a plain slice of bread when you could have a quesadilla? Packed with beans, cheese, avocado and herbs, this fast and easy mashup of huevos rancheros and egg-in-a-hole is a clear winner.
Prep 15 Minutes
Total 25 Minutes
Servings 1

Ingredient List

  • 1/4 cup from 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 2 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
  • 2 slices (1 oz each) pepper Jack cheese, quartered
  • 1 egg
  • 1/2 teaspoon water
  • 2 tablespoons diced avocado
  • 1 tablespoon crumbled queso fresco cheese
  • 1 tablespoon chopped fresh cilantro leaves
  • Old El Paso™ salsa, as desired
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Recipe Continues Below

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 egg 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 in this Quesadilla Egg-in-a-Hole recipe.

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;  1/2 Vegetable;  2 1/2 Very Lean Meat;  6 1/2 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

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