- Pepper Mixture:
- 1/2 tablespoon olive oil
- 3 cups 1/4″ thick sliced bell peppers, assorted colors
- 1/2 cup sliced yellow onion
- Cilantro Gremolata:
- 1 cup cilantro leaves
- 1 clove garlic
- Zest from one lime
- 1/4 teaspoon ground cumin
- 2 large eggs
- 4, 8″ or 10″ flour tortillas (whole wheat or white)
- 3 to 4 ounces shredded Monterrey jack cheese
- Olive oil, for brushing
- Heat a large skillet over medium heat. Add in olive oil, followed by pepper and onion slices. Cooking, stirring occasionally, until the peppers and onions are soft and the peppers are beginning to char, 8 to 10 minutes. Remove from heat and set aside.
- While the pepper mixture is cooking, mince the cilantro leaves and place in a bowl. Using a microplane, grate the garlic on to the cilantro, followed by the lime zest. Sprinkle in cumin then toss together and set side.
- Return back to the skillet and adding more oil if needed for no sticking, crack one egg and break the yolk. As the egg sets, push the unset whites and yolks out, creating a thin, pancake-like egg. Flip and cook for about 15 to 30 seconds more, just to set the egg. Repeat with second egg. Transfer to a cutting board and slice the egg into strips. (see note)
- Preheat skillet to medium low heat and assemble quesadillas. Start by brushing one tortilla side with oil and on the non oiled side, sprinkle with 1 ounce cheese, a pinch of gremolata, half the pepper mixture, 1/2 egg slices, another rough ounce of cheese and a final sprinkle of gremolata. Top with second tortilla and brush top with oil.
- Place quesadilla in the skillet and cook on each side until crisp and cheese is melting, 3 to 4 minutes per side. Remove from heat and continue with remaining quesadilla.
+ Eggs: if it’s easier, you can crack both eggs into the skillet at once. Or, you could even make this with scrambled eggs instead.