Quesadillas Benedict Recipe – Russian Special
Quesadillas Benedict puts a bold twist on traditional Eggs Benedict by replacing the English muffin with a crispy, cheesy quesadilla base. This recipe layers melted cheese inside tortillas, tops them with poached or fried eggs, and finishes with a flavorful salsa-spiced or hollandaise-style sauce. It’s perfect for brunch, weekend breakfast, or even a cozy dinner, when you want something indulgent yet comforting. Every bite offers a mix of gooey cheese, runny yolk, warm tortilla crispness, and vibrant sauce—flavored with herbs or hot sauce for extra kick.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
For the Quesadillas:
- 4 small flour tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- ½ cup cooked ham or bacon, chopped
- 1 tablespoon butter or oil (for cooking)
For the Hollandaise Sauce:
- 2 egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter, melted
- ½ teaspoon Dijon mustard (optional)
- Salt and black pepper, to taste
For the Poached Eggs:
- 4 eggs
- 4 cups water
- 1 tablespoon white vinegar
For Garnish:
- Chopped fresh chives
- Hot sauce (optional)
- Paprika (optional)
Prepare the Quesadillas:
Heat a skillet over medium heat.
Place one tortilla in the skillet, sprinkle with cheese and ham or bacon, and top with another tortilla.
Cook for 2-3 minutes per side, until golden brown and the cheese is melted.
Remove from heat and repeat with the remaining tortillas. Cut into quarters and set aside.
Make the Hollandaise Sauce:
In a heatproof bowl, whisk egg yolks and lemon juice until smooth.
Place the bowl over a pot of simmering water (double boiler method), whisking continuously.
Slowly drizzle in melted butter while whisking, until the sauce thickens.
Stir in Dijon mustard (if using), salt, and pepper. Remove from heat and set aside.
Poach the Eggs:
Bring 4 cups of water to a gentle simmer in a saucepan. Add vinegar.
Crack an egg into a small bowl and gently slide it into the water.
Cook for 3-4 minutes, until the whites are set but the yolk remains runny.
Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.
Assemble the Quesadillas Benedict:
Place a quartered quesadilla on each plate.
Top with a poached egg.
Drizzle with hollandaise sauce.
Garnish with chives, paprika, or hot sauce as desired.
Recipe Notes:
Egg Cooking Tip: Use very fresh eggs. If poaching, add a splash of vinegar to simmering water to help the whites wrap neatly around the yolks.
Cheese Choices: Sharp cheddar or Monterey Jack melt well; for creaminess, mix with mozzarella or Russian cheese variation (if available).
Tortilla Type: Flour tortillas work best for soft-but-crispy texture; corn tortillas add more structure but may be less pliable.
Sauce Variations: You can spice up the sauce with paprika, chili flakes, or a Russian red pepper paste to echo traditional flavors.
Serving Suggestions: Garnish with chopped scallions, fresh cilantro, or dill for freshness; serve with sides like avocado, sour cream, or pickled onions for contrast.
