Fried-Egg Quesadilla
Today we're sharing a recipe from The New York Times Cooking No-Recipe Recipes. Published this year, the cookbook features 100 beautifully photographed no-recipe recipes. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easy.
Sifton delivers more than one hundred no-recipe recipes—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go.
This simple dish for fried-egg quesadilla makes as a fine a light supper as it does a breakfast.
Fried-Egg Quesadilla
Butter
Corn Tortillas
Cheddar
Cilantro
Hot Sauce
Egg
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Melt some butter in a pan and gently cook a tortilla in it.
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Top the tortilla with grated cheddar, a little chopped cilantro, hot sauce, and another tortilla.
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Cook, flipping the quesadilla a few times, until it is crisp and golden and the cheese has melted into lace at the edges.
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Use a spatula to pull it out of the pan, and place it on a cutting board to rest.
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Fry an egg in the pan with a little more butter.
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Cut the quesadilla into quarters, transfer to a plate, and place the egg on top.
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Sprinkle with more cilantro and hot sauce.
Modifications: Top the cheddar with a slice of deli ham or some cooked bacon. If you want them. Swap a spoonful of salsa for the hot sauce.
Enjoy!
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