Quesadilla Egg in a Hole

Name: Quesadilla Egg in a Hole
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/4 cup from 1 can (16 oz) Old El Paso™ Traditional Refried Beans; 2 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch); 2 slices (1 oz each) pepper Jack cheese, quartered; 1 egg; 1/2 teaspoon water; 2 tablespoons diced avocado; 1 tablespoon crumbled queso fresco cheese; 1 tablespoon chopped fresh cilantro leaves; Old El Paso™ salsa, as desired

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 1

Author : Old El Paso

breakfast appetizer bread

Ingredients

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1/4 cup from 1 can (16 oz) Old El Paso™ Traditional Refried Beans2 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)2 slices (1 oz each) pepper Jack cheese, quartered1 egg1/2 teaspoon water2 tablespoons diced avocado1 tablespoon crumbled queso fresco cheese1 tablespoon chopped fresh cilantro leavesOld El Paso™ salsa, as desired

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Instructions

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Step 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.

Step 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.

Step 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.