Quesadilla Benedicts

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


Jicama Slaw:

1/2 medium jicama, grated
1 large carrot, grated
1 jalapeno, seeded and minced
2 tablespoons cilantro, minced
1/4 cup diced red onion
1 lime, juice only
Pinch of kosher salt

Sour Cream Sauce:

1/2 cup sour cream
1 tablespoon hot sauce
1/2 lime, juice only

Other ingredients:

8 small corn tortillas
4-6 ounces cheddar cheese, grated
4 large eggs
Olive or vegetable oil


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!