I wanted a breakfast quesadilla and had the realization that a frying egg is about the size of a tortilla! What could be easier than just sticking some cheese and the tortilla atop the egg and frying it all together? Easy-peasy-nice-and-cheesy! —fiveandspice
Salt and pepper
1 to 2 tablespoons
grated mild cheese (like Monterey Jack or mild cheddar)
6-inch tortilla – corn or flour, your choice (though flour folds a little better)
Sliced avocado and your favorite salsa for serving
In a small frying pan, melt the butter over medium heat until it is foaming. Crack in the egg and sprinkle it with salt and pepper. Sprinkle the cheese over the egg, then set the tortilla on top of the whole shebang.
Cook until the egg is fairly set, a minute or two, then use a wide spatula to flip the whole thing over so the egg is on top and the tortilla is on the bottom. Cook another couple minutes, until the cheese is melted and the tortilla starts to brown. Then, use the spatula to gently fold your little quesadilla in half and transfer it to a plate.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.