Ingredients
1 plum tomato, finely chopped
1/4 c. red onion, minced
2 tbsp. jalapeño, minced
1 tbsp. lime juice
Kosher salt
Freshly ground black pepper
2 flour tortillas
1/2 c. grated cheddar
1/2 c. grated Monterery jack
1 tbsp. green onion, sliced, plus more for serving
1 tbsp. extra-virgin olive oil
1 large egg
Diced avocado, for serving
Preparation
Step 1In a medium bowl, combine tomato, onion, jalapeño, and lime juice. Season with salt and pepper.Step 2Heat a large skillet over medium heat. Add 1 tortilla to skillet and top tortilla with both cheeses and green onion. Top with remaining flour tortilla. Cook until the bottom tortilla is golden, about 2 minutes.Step 3Remove the quesadilla to a cutting board. Using a 3-inch round biscuit or cookie cutter, cut a circle in the center of the tortilla. Remove the circle and set aside. Return tortilla with a hole in it, uncooked side down, to skillet and return to medium heat. Step 4Pour oil into the center hole in the tortilla and immediately crack an egg into the hole. Season with salt and pepper. Cover and cook until egg is set, about 3 minutes. Using a spatula, remove the quesadilla to a plate. Step 5Increase heat to medium and add the cut out circle, uncooked side down. Cook until bottom is golden, about 2 minutes more. Remove to plate with egg tortilla. Step 6Serve dolloped with pico de gallo and topped with avocado.
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