I found myself sitting on the couch in front of the television thinking of what to come up with for Mexican Monday, which was only a day a way. I have been getting burnt out on traditional beef and chicken tacos and quesadillas. I was also looking to use up stuff in my refrigerator before it spoiled. I stumbled on a carton of eggs and some corn tortillas that I know had been around for a while. They say necessity is the mother of invention, so I conjured up this recipe in my head and put it to the test Monday night and it was a huge success. The creaminess of the sunny side up egg on top of the quesadilla filled with scrambled eggs added for a quick, delicious and filling meal. The recipe makes 3 servings, 2 of which my husband ate. I also got to use my mini egg cooking pan, which made for a perfect sunny side up egg that slipped right out of the pan onto the quesadilla.

Cooking utensils: large skillet to cook eggs, cast iron double burner griddle to cook quesadillas on (or any cast iron pan), fish spatula for cooking tortillas, and rubber spatula to cook eggs. I like the double burner griddle because all of the quesadillas can be cooked at the same time, but if you don’t have a cast iron skillet will work.  For cooking sunny side up eggs, I used my individual egg pan, because it keeps the eggs uniform and the white from running, but totally not necessary for this recipe.  Happy eating!