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Egg-Dipped Quesadilla
Egg-Dipped Quesadilla

Egg-Dipped Quesadilla

15 Min(s)
15 Min(s) Prep
These quesadillas, topped with pico de gallo, are very easy to make. Fold cheese into tortilla, dip in egg, toss on skillet—and that's it!
What You Need
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4 servings
Original recipe yields 4 servings
4 corn tortillas (6 inch)
2 eggs, separated
1 Tbsp. oil
1/4 cup pico de gallo
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Let's Make It
1
Top tortillas with Singles; fold in half.
2
Beat egg whites in medium bowl with whisk until foamy; stir in yolks until blended.
3
Heat oil in large skillet on medium-high heat. Dip 1 quesadilla in eggs; cook 1 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas. Serve with pico de gallo.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with your favorite fresh fruit.
Tip 2
Purchasing and Storing Eggs
Buy only refrigerated eggs with clean unbroken shells. Open carton and gently move each egg to make sure it is not stuck to the carton because of an unseen crack. Check the Sell-By Date on the carton. Store eggs in their original carton on an inside shelf of the refrigerator as soon as possible after purchasing. Avoid placing near foods with strong odors that can easily be absorbed. For best quality, use within 4 weeks.
Nutrition
Calories
200.00
Calories From Fat
0
% Daily Value*
Total Fat 11.00g
Saturated Fat 4.00g
Trans Fat 0.00g
Cholesterol 110.00mg
Sodium 370.00mg
Total Carbohydrates 15.00g
Dietary Fibers 2.00g
Sugars 2.00g
Protein 8.00g
Vitamin A
6.00%
Vitamin C
0.00%
Calcium
20.00%
Iron
6.00%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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