Quesadillas

Quesadillas Recipe

This is what I've been making for lunch lately. My five-minute lunch. Literally. It's also a great, quick dinner. I thought it would make sense to share it, in part, because it's ridiculous how often I make it. Or some slight riff on it. It's a quesadilla - sort of. I don't really like all-cheese, white tortilla quesadillas, so this is my take. Corn tortilla - unda style, a bit of cheese, fresh herbs, and a dollop lemon-zested greek yogurt or creme fraiche. The egg helps make it more substantial and extra good.

Quesadilla Recipe

It's occurring to me that you might not know what unda-style means. I didn't until a couple years back. But there's a kati roll place nearby that makes kati rolls "unda-style" - which means, for an extra dollar, they throw a beaten egg down on the grill and top it with buttery-flaky roti bread. It sets, they fill and roll it. We joke around the house that I make everything unda-style now - crepes, quesadillas, anything flat and round.

Quesadilla Recipe

The best part about this style of quesadilla is that you can skip the cheese-fest. A little cheese? Great. But I'm guessing a number of you will agree with me - lots of quesadillas are just overkill in that regard. Instead, I try to work in a bit of creaminess through something like the yogurt. Or a smear of avocado. I made another version last week with a handful of smashed beans, avocado, a bit of grated cheddar, and roasted tomato salsa. But I like this version in particular, the crunchy, toasty capers and cream are nice, and a tad bit unexpected.

Quesadillas

This recipe makes a single quesadilla, feel free to scale it depending on how many you'd like to make.

zest of one small lemon
a generous dollop of creme fraiche, sour cream or Greek yogurt
fine grain sea salt

2 heaping tablespoons capers
small splash of olive oil

1 small egg
1 corn tortilla, room temperature
a bit of freshly shaved Parmesan
chopped fresh chives or marjoram

Whisk the lemon zest, yogurt, and a pinch of salt together in a small bowl. Set aside.

Now, take the capers, rinse them, pat them dry with a paper towel, and pan fry them over medium-high heat in a small splash of oil until browned and crinkly. Remove from pan and set aside. The should get a bit crunchy as they cool.

Beat the egg and a pinch of salt in a small bowl. Beat the egg really well, so it's uniform in color.

In your smallest skillet, over medium heat, add a tiny splash of oil. Let it heat, then add the egg to the pan let it set for just 10-15 seconds. Place the corn tortilla on top of the egg, the top of the egg should still be a bit runny, so it should attach itself to the tortilla as it sets. When you feel like the egg has set enough not to run, flip everything. Sprinkle with Parmesan, and some of the fresh herbs if you like. Cook until the cheese is melted and the tortilla is nicely browned.

Fold the tortilla in half, top with the yogurt, the capers and more herbs.

Serves 1.

Prep time: 2 minutes - Cook time: 3 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • Neat idea. I'm so used to the tex-mex style quesadilla, this is a nice change!

    Katrina
  • Yes, I agree, way too much cheese on quesadillas for this vegan ;) I love your method for making this dish -- and now my mind is racing on how I might make a vegan version. I can certainly whip up a cashew sour cream. I'm wondering if I might make a silk tofu version of the "egg" component in the skillet. The wheels are turning...

    JL goes Vegan
  • This looks and sounds amazing! Definitely going to have to give it a try for lunch this week.

    Rachel
  • I love the idea of using the egg! I love a different take on a fairly standard dish!

    Jess (Sweet Potato)
  • This simple idea really appeals to me! It's kinda like an inside-out huevos rancheros, which is one of MY favorite lunches. I will definitely try this. Right now in my house we are all crazy for sprouted corn tortillas, which I buy at our health food store. Any one else use those?

    Tracy Wood
  • in Uganda, where my sister spent a few years, they call a version of Unda-style a Rolex.

    Katya
  • Unda-style is new to me, but this different take on quesadillas sounds delicious. I agree that loads of cheese can be overkill, so the egg addition with a bit of cheese really appeals to me! I know my husband would love these as well, considering he adores tortillas & eggs together - in any form.

    Lauren @ Healthy Food For Living
  • Oh Im loving this version of a quesadilla - looks great!

    Simply Life
  • Unda-style, it sounds kind of cool. I love the flavors of your quesadilla and totally agree with what you say about too much cheese. It just overpowers all the other ingredients. Why do people do that? Well, the same applies with pizza I suppose.

    Magda
  • What a great idea! Thanks for sharing. I have a feeling unda-style will become a hit around here too.

    Orit Levi
  • Wow, this looks incredible! Honestly, I've had one quesedilla in my life, but I keep wanting to make them again. This looks like the perfect lunch for a study break!

    Emily
  • Wow, this looks absolutely amazing. I have been looking for something like this, and I get cravings for eggs sometimes, so this will be absolutely perfect for a quick meal - either lunch or after an evening yoga class. Heidi, you never cease to amaze me. Thanks!

    Rebecca
  • I love quesadillas and eat them all the time as well! I've made a ton of different variations over the years but I've never tried putting an egg along with the corn tortilla as the "base" of the quesadilla. Love the idea and this recipe - btw - I'm totally with you on the corn tortillas - I'm not a huge fan of cheese-only, white-tortilla quesadillas either! Thanks for a great twist on an old favorite! :)

    Anjali Shah
  • That dish looks wonderful! I really like your choice of flavors. Cheers, Rosa

    Rosa
  • This is such a great idea! helps you get a good amount of protein. I also really love the fried capers idea. I can imagine they get quite crunchy? For the egg, do you remove the yolk? If not the yolk explosion biting into the quesadillas would be a nice surprise.

    Earl Lee
  • Brilliant idea, so simple, so quick, so delicious...At first I thought you made a simple hard-boiled egg yogurt filling for your tortilla, but this is so much better...

    Mika
  • Fantastic filling suggestion, and I would have never thought to fry capers to make them crunchy. I like my quesedillas to have a bit more heft too, usually in the form of sauteed greens with added saltiness from chopped olives. I did a mega taste test using every item I had in the fridge to break in a gifted quesedilla maker and the greens/olive combo took the top honors.

    Abbey
  • I am going to have to try this! Growing up in India, we used to eat a lot of breakfasts unda style. (Unda in Hindi means egg.)

    Rainee
  • Genius. I have a tortilla press coming through the pipes of the internet to save me in the corn tortilla deprived Netherlands. I will absolutely be making unda-style quesadillas. Also, toasted capers = brilliance.

    Rach
  • heidi... just wow. I'm well pleased with this iteration, and I work in a mexican restaurant (not too far, as the crow flies). breakfast tomorrow, maybe with some carrot shredded in.

    mary-moff
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