A vibrant and flavorful twist on the classic Huevos Rancheros, featuring a creamy cilantro lime drizzle and a delightful combination of textures and tastes.
Mix the sour cream, chopped cilantro, lime juice, and cumin in a small bowl. Refrigerate until needed.
Chill the sauce for at least 10 minutes to let the flavors meld together.
Warm the pinto beans in a saucepan until heated through.
Add a splash of water to the beans if they seem too thick.
Spread the beans evenly over two tortillas. Sprinkle the cheese over the other two tortillas.
Ensure an even layer of beans and cheese for consistent flavor.
Heat a griddle over medium heat. Place one bean tortilla and one cheese tortilla on the griddle. When the cheese melts, combine the two tortillas, cheese side down. Cook until golden on both sides.
Press gently with a spatula to ensure the tortillas stick together.
Fry the eggs to your preferred doneness in a skillet.
Use a non-stick skillet for easy flipping and perfect eggs.
Cut each quesadilla into wedges and arrange on a plate. Top with salsa and place the eggs on top. Drizzle with the cilantro lime sauce.
Garnish with extra cilantro for a fresh touch.
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