Stumbled onto this one the same time that we found this one. Funny that I had never thought of putting an egg on a quesadilla before, and then found two on the same day that called for it. While the Bobby Flay used ricotta with lemon juice, the 101 Cookbooks went with crème fraiche with lemon zest. The Flay used three flour tortillas (although after the first time we pared it down to a two disk version), while the 101 uses a single corn. Very similar and yet quite distinctive. And of course myriad options, adding other veggies and whatnot.
Anyway, another great option that is a reminder that quick and easy doesn’t have to mean boring and routine.
Caper and Egg Quesadilla, adapted from 101 Cookbooks
Heaping spoonful of crème fraiche, sour cream, or Greek yogurt
1-2 Tbs of capers
1 tsp olive oil or so
Optional: 1 Tbs of finely chopped red pepper or jarred roasted red pepper,
1 corn tortilla
Sprinkle of cotija or Parmesan cheese
Mix the crème fraiche, lemon zest and salt. Set aside.
In a small fry pan, heat enough olive oil to very lightly coat the center of the pan, and then pan fry the capers just until they change color. Spoon out and set aside on a plate.
Beat the egg, with a little milk if you want. Pour onto the fry pan on medium heat and let it cook for about 15 seconds. Place the corn tortilla on the egg and continue to cook until the egg has set. Then gently flip the whole thing so that the egg sticks to the tortilla and the tortilla is now on the bottom. Sprinkle with a little cheese, chives or other herbs, and spoon on your capers. Continue cooking just until the egg is completely set, then slide it onto your plate. Fold over and add a dollop of the crème fraiche and lemon juice. Enjoy.