Quesadilla Benedicts are half Tex-mex and half classy brunch. This recipe is one hundred percent delicious for breakfast or brunch!
Sour Cream Sauce:
1) For slaw, grate jicama and carrot and stir together with minced jalapeno, red onion, and cilantro. Stir in lime juice and a pinch of salt and set aside until needed.
2) For sauce, stir together sour cream, hot sauce, lime juice and adjust to your tastes.
3) In a large nonstick or cast iron skillet over medium heat, add a drizzle of oil and lay out a few corn tortillas (as many as can fit in a single layer). Top each tortilla with some cheddar cheese and a second tortilla, making little quesadillas.
4) Cook quesadillas until really crispy on both sides, 6-8 minutes, flipping occasionally. It’s okay if some cheese leaks out. It’ll just get crispy and delicious.
5) When quesadillas are almost done, add another drizzle of oil to a smaller skillet over medium heat. Crack in a few eggs (might have to work in batches depending on pan size). Cook for a minute or two until egg whites start to set. If you want sunny side up eggs, cover the skillet with a plate or lid and let steam for a minute. Otherwise you can flip the eggs and serve them over-easy fried.
6) To build a benedict, add a quesadilla to a plate and top with a generous amount of the jicama slaw. Top with a cooked egg and drizzle sauce over the top of it all. Serve immediately!