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
A dollop of goat cheese and black olive tapenade perhaps? With some fresh tomatoes when they're in season? Many people have said this, Heidi, but it bears repeating: even more than your wonderful recipes, it's your ability to inspire others to be creative that is so invaluable. Thanks so much!
Wow! What a terrific way to make a quesadilla healthier, love the idea of adding capers. -Brenda
Sounds interesting Heidi. I too, am tired of the same ol same ol in the quesadilla department. Can't wait to try this.
Toasted capers - brilliance! This looks so easy and delicious. Lunch is almost my favourite meal of the day, so this recipe is shooting right up my to-cook list! Thanks Heidi!
Heidi, I love you! We didn't stop at the grocery store on our way home from a weekend away because we were too tired but that meant REALLY improvising my brown bag lunch for the next couple of days until I get there. Voila! There you were with these neat little quesadillas. Thanks!
Hello, I have been looking around the net for inspiration and have just stumbled upon your blog. I am so in love with your photography! I wish all websites could be illustrated so beautifully! I have been an artist full time for several years and am just beginning to experiment with web design...I am so motivated by your work. Thank you!! :)
Unda / Anda = eggs in Hindi! :)
please email me what Ingredients we need to make Quesadillas Dough.
Made this with a little twist. I used cilantro and a low carb wheat tortilla instead of the corn. This was a better choice for me as I am diabetic. The greek yogurt cream sauce was heavenly! I think I should have sauteed the capers a little longer as they did not come out crunchy but were still delicious. Love this recipe! I am already coming up with so many versions of it, even some desert versions.
I love this idea, great way to cut some carbs, add some protein and amp up the flavor. Can't weight to try it!
Aww yeah that's a good quesadilla.
The concept is not entirely different from authentic mexican quesadillas, I find it quite appealing, even though I grew up eating the real stuff. I live in the heart of Mexico City :) Here, in the markets, Indian women make your tortilla to the order, if your are lucky the masa (dough) will be made of a heirloom corn variety, blue or even purple. When the tortilla is almost fully cooked, they spread some meat or vegetable filling on it (my personal favourites are sauteed zucchini blossoms or white button mushrooms), then they'll add a handful of shreded mozzarella-like cheese (Queso oaxaca), and finally the tortilla is folded in half. The cheese is optional in the Mexico City area. For most Mexicans, quesadillas are the to-go option for a hearty, quick meal at home. Everybody keeps tortillas, cheese, and of course a hot sauce in their fridges. If you happen to visit Mexico City, the best quesadillas are to be found at San Angel's market, at the south of the city.
This looks amazing! I think I am going to have to try making it with my personal favorite, goat cheese!
I love this. It's simple, fast and tasty! Can't wait to figure out the endless variations of this recipe. Thanks Heidi!
Love capers, but have never seen them in quesadillas before. These look great! Thanks for sharing!
Made them for lunch. This is "nouvequ fast food". Used chopped spinach, tomatoes, cheddar and parmesan. on whole wheat tortilla. Really good! Unbelievably fast! Thank you!!
What kind of corn tortillas do you use? Would the kind you buy at Whole Foods be ok, or is there a better option?
Your my quesadilla-kinda-girl! I always make mine with less cheese because, yes, here in TX the cheese is always overkill. I like your variations and will be trying them soon. I usually make a bowl of fresh guacamole (just avocado, lime juice, garlic, red onion & cilantro, salt&pepper) and dip the quesadilla into that but I will try spreading some inside instead. I'm intrigued by the egg idea. I think my husband would like that for breakfast.
Just made this- FABULOUS The capers, zest and yogurt perfect.
Nice twist on this. I personally LOVE cheese--it is my "danger" food, seriously. But I can see the benefit of less is more in this case.
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