Unda-Style Avocado Quesadillas

(adapted from Espresso & Cream)
Course Main Dish
Cuisine Mexican
Author Janssen Bradshaw


  • 1 whole wheat tortilla (see recipe linked below) I have cycled through a number of recipes and finally landed on this one as my favorite - it is consistently the most tasty, is the easiest to work with, rolls out very smoothly, and is just all-around superior to other ones I've tried. I follow her directions precisely, except that I use white wheat flour instead of all-purpose.
  • 1 egg
  • Salt and pepper use fresh pepper - pre-ground pepper tastes like cardboard flakes. I'm just saying. . .
  • 1/2 T butter
  • 1/4 cup crumbled Cotija cheese or queso fresco
  • 1/2 avocado mashed
  • 1/3 cup salsa you can use homemade, but I am a cretin who prefers jarred salsa to fresh


  1. In a glass measuring cup, beat the egg until well combined. Stir in salt and pepper.
  2. Heat butter in a nonstick skillet over medium heat, swirl to cover pan (if your pan is really prone to sticking, you might want to give it a spray of non-stick. . .spray too).
  3. Pour egg into pan and cook 1-2 minutes, until egg is set on the bottom and slightly soft on top. Place the whole wheat tortilla on top of the egg. Flip the egg and tortilla so the tortilla is on the bottom.
  4. Crumble cheese and dot the mashed avocado on one half of the egg/tortilla. Fold over and cook 1 to 2 minutes more, flipping halfway if your tortilla is getting too crispy.
  5. Transfer to plate.
  6. Pour salsa over the top.
  7. Repent of all the bad things you've said about eggs over the last 25 years.