Quesadillas Recipe
A favorite five-minute quesadilla - corn tortilla, egg, 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.
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.
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.
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.
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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 salt2 heaping tablespoons capers
small splash of olive oil1 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
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Comments
Marry me (but don't tell my wife). Yes, too much cheese in most quesadillas, so this is a terrific twist. Thanks!
Oh! I'm right there with you on the 'too much cheese' front - so these sound perfect!
I made this this morning and served it as breakfast in bed for my husband. Delicious and so easy and easy to improvise with whatever is in the fridge. I think harrisa inside might make a nice twist.
Hi, this comes out amazing ..but fr some reason if Corn Tortillas r not available...try out with whole wheat roti....its awasome too. Thanks Heidi..ur great
I made this this morning and served it as breakfast in bed for my husband. Delicious and so easy and easy to improvise with whatever is in the fridge. I think harrisa inside might make a nice twist.
Heidi, what kind of corn tortillas do you use? Yours look a lot lighter and fluffier than the corn tortillas I find in the store. Did you make them from scratch?
I love the unda-style idea for a quesadilla!
Yum, I love the idea of an unda-style quesadilla! I'm definitely going to try that with my go-to quesadilla (Chevre, sauteed mushrooms & sweet onion, and a hearty helping of fresh ground pepper, with just a touch of gruyere to keep it together).
Sounds amazing! I love quesadillas. I don't think I've ever had a caper, though. Maybe a trace taste in a dish I didn't prepare. :)
I've often made quesadillas with eggs, but I love this unda-style approach. The crispy capers are also something I want to try. I'm thinking they'd make a great topping for salad as well. Thanks for the inspiration!
YUM! Can't wait to try this! I just invented a quesadilla recipe too...this one contains meat, but it turned out very good ;) http://www.chindeep.com/2011/03/15/melissas-teriyaki-duck-quesadillas/ Best, Melissa
I've read your blog and made your recipes for at least a few years. I've never come across recipes where I could literally make everything you post and be happy with it. I'm not joking either. Kudos to you. Sorry it took me so long to post a compliment. Jeff ps-my wife thanks you as well. ha.
Wow, Heidi - this sounds absolutely delicious! I get so much out of your fresh take and unique spins on recipes that not only look terrific an are relatively easy for kitchen hacks like me, but they also taste exquisite. Can't wait to try this one too. I've been looking for an appealing recipe to use Greek yogurt on and you've just delivered in spades. Thanks a bunch!
Anything with capers is a must in my mind. I've crisped them up to toss in salad or to eat out-of-hand. The egg provides protein which will keep us full longer. Delicious recipe!
Anything with capers is a must in my mind. I've crisped them up to toss in salad or to eat out-of-hand. The egg provides protein which will keep us full longer. Delicious recipe!
This is just perfect for my Lazy Sunday's lunch!
I love quesadillas and these look delicious I love the addition of capers yum!
I believe I've found my next breakfast permutation! Capers aren't quite my speed first thing in the AM, but i like the idea of adding greens. We often have a bit leftover from dinner.
I'm intrigued by this unda-style quesadilla. The fried capers sound great too!
Oh, such beauties! I love spring - I feel like having things like capers, mint and lemon with everything.
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