Introducing the Huevodilla

20 Oct


Every once in awhile I discover a new recipe that truly inspires me. When I came across this delight from The Pioneer Woman, I thought, “Now why didn’t I think of that before?” And the next thought that popped into my mind was “Cheese!” The corn tortillas just screamed out for cheese to me. So with a little adaptation, I turned a really good idea into a fantastic, filling, crazy-good plate of awesomeness. Can you tell I am just a little excited to share this with you? Ree Drummond (aka The Pioneer Woman) called her version “Heuvo in the Hole.” I coined the term Huevodilla for mine, which if I’m not mistaken probably translates to “little egg” in Spanish, but it’s my way of combining Huevo and Quesadilla.

Unlike Ree, I do not own a biscuit cutter to cut the holes in the center of the tortillas. Instead I used a small jelly jar to use as a guide to cut the holes with a paring knife. Not quite as pretty, but it did the job. I only had white corn tortillas instead of yellow too, but I’m sure that did not make much difference in the taste.  My only regret with this recipe is I didn’t have any cilantro on hand, but the addition of avocado rounded out this gem.

Stacking the Tortillas and Cheese

Stacking the Tortillas and Cheese


3 small corn tortillas
Spray oil
Shredded cheese, any kind
Black pepper, to taste
1 egg
Sliced avocado
Sour cream
Cilantro (if you have it!)

Cut a circle  out of the center of the each tortilla.  Spray each of the tortillas lightly with oil. Heat a griddle or skillet to medium heat and spray with a little more oil. (You may use butter here instead if you want.) Place one tortilla on the griddle. Carefully spread the shredded cheese on top of the tortilla. Place the next tortilla on top of that and add the cheese. Finally, add the third tortilla to the top. By this time, the bottom cheese should have started to melt enough to stick to the tortilla, so press down a bit with a spatula to stick it all together. Crack the egg into the middle of the tortillas, then grind some black pepper over the egg. Let the egg cook until the white has set enough to flip over. Spray just a tad more oil to the top of the egg, then carefully flip the concoction over. Continue cooking until the egg is done to your liking. Slide onto a plate, and serve with avocado, salsa, sour cream, and cilantro. Dig in!

Here is a link  Ree’s recipe if you want to take a gander at the original:

Huevodilla Up Close and Personal

Huevodilla Up Close and Personal


One Response to “Introducing the Huevodilla”

  1. adrianaogo February 9, 2020 at 3:24 pm #

    I am Mexican and I’m loving this post. My recipe is a little different but this one looks delicious too!


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