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Quesadilla Egg in a Hole

Prep 15 min
Total 25 min
Servings 1

Why would you ever settle for a plain slice of bread when you could have a quesadilla? With beans, cheese, avocado and herbs, this fast and easy mashup of huevos rancheros and egg-in-a-hole is the clear winner. MORE+ LESS-

By Tablespoon Kitchens

April 25, 2017

Ingredients

1/4

cup Old El Paso™ refried beans (from 14-oz can)

Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

slices (1 oz each) pepper Jack cheese, quartered

egg

1/2

teaspoon water

tablespoons diced avocado

tablespoon crumbled queso fresco cheese

tablespoon chopped fresh cilantro leaves

Old El Paso™ salsa, as desired

Steps

Hide Images

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 Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 550
Calories from Fat: 300

% Daily Value

Total Fat: 34g; 52%
Saturated Fat 17g 84% Trans Fat 1/2g
Cholesterol: 245mg; 82%
Sodium: 1010mg; 42%
Potassium: 230mg; 7%
Total Carbohydrate: 35g; 12%
Dietary Fiber 5g 19% Sugars 2g
Protein: 26g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 0%; 0%
Calcium: 40%; 40%
Iron: 15%; 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;