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Fajita Vegetable Quesadillas with Poached Eggs and Avocado Hollandaise #brunchweek

Turn the traditional eggs benedict on their head! A poached egg on top of a mini quesadilla filled with fajita vegetables topped off with creamy avocado hollandaise!
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour

Ingredients

  • For the Vegetable Quesadillas:
  • 6 Small Bell Peppers sliced
  • 1 Jalapeno seeded and diced
  • 1/8 Onion thinly sliced
  • 2 Tablespoons Olive Oil
  • Large Pinch of Salt and Pepper
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Smoked Paprika
  • 1/4 Teaspoon Crushed Red Pepper Flakes
  • 1/2 Teaspoon Dried Oregano
  • 1/2 Cup Shredded Mozzarella
  • 1/2 Cup Shredded Queso Blanco
  • 4 Flour Tortillas
  • For the Avocado Hollandaise:
  • 1 Ripe Avocado pitted and skin removed
  • 1/3 Cup Hot Water
  • 3 Tablespoons Lemon Juice
  • 2 Tablespoons Olive Oil
  • For the Top:
  • 4 Poached Eggs
  • 4 Tablespoons Salsa
  • Salt
  • Pepper
  • Crushed Red Pepper Flakes
  • Fresh Cilantro

Instructions

  1. Warm olive oil in a medium skillet over medium heat for a minute. Add peppers, onions, and jalapenos. Saute for five minutes, stirring occasionally.
  2. Season peppers and onions with salt, pepper, cumin, paprika, and oregano. Stir to evenly season. Saute for three more minutes, until onions are translucent and peppers are tender. Remove from heat.
  3. Use a biscuit cutter, about 3 inch round cutter, to cut two smaller tortillas out of the larger tortillas. Place a tortilla in a small skillet over medium/low heat. Top with a big pinch of peppers and 1/4 cup of the cheese blend. Cover with another tortilla. Cook until cheese starts to melt and then flip to cook the other side, about 5 minutes total. Set each mini quesadilla off to the side until you are ready to assemble.
  4. Bring a large skillet, filled 3/4 of the way up with water to a boil for the poached eggs.
  5. Add each egg to a small bowl of 1/4 cup white vinegar. That will make poaching easier.
  6. While the water comes to a boil, make the hollandaise. Roughly chop the avocado and then add it along with the water to the food processor. Puree, scraping down sides as needed, until smooth.
  7. Add the lemon juice and puree another minute or two. With the food processor going, pour in the olive oil.
  8. Add each egg to the water, one at a time, and stir the water in a circle while the egg poaches, about 4 minutes. Remove egg with slotted spoon and set off to the side.
  9. Now to assemble place one mini quesadilla on a plate. Top with some salsa, an egg, a large spoonful of hollaindaise, salt, pepper, crushed red pepper, and cilantro. Serve right away because the hollandaise starts to turn brown after a while.