I’ve been wanting to make Heidi’s quesadilla unda style. Good breakfast, but my version but was tad bland. I didn’t have much in the way of the garnishes she uses: chopped herbs (tho I realize I do have some cilantro I could’ve chopped, damnit), fried capers, creme fraiche with lemon zest. But now that I’ve re-reviewed the recipe to get the link, I see that what I really didn’t do is let my tortilla get brown enough. And I left out the salt. Anyways, I made mine with an egg with a forkful of leftover lasgane filling beaten in, that is, mostly ricotta, seasoned with a bit of nutmeg & lemon and parmesan. Fried in a little butter – could’ve used salted – and topped with a few thin slices of cheddar. Doused with cholula for serving.
Quesadilla, unda-style
