Quesadilla Benedicts are half Tex-mex and half classy brunch. This recipe is one hundred percent delicious for breakfast or brunch!

Ingredients

Instructions

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!