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Egg-Dipped Quesadilla
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Egg-Dipped Quesadilla

15 Minutes
15 Min Prep
15 Min Cook
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 tortilla s (6 inch)
4 KRAFT Singles
2 egg s, 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
Serving Suggestion
Serve with your favorite fresh fruit.
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
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 110mg
37%
Sodium 370mg
16%
Total Carbohydrates 15g
5%
Dietary Fibers 2g
7%
Sugars 2g
4%
Protein 8g
16%
Vitamin A
6%
Vitamin C
0%
Calcium
25%
Iron
6%
* 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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