Rum Egg Quesadilla

Submitted by yellowmix

"I saw my girlfriend off as she departed on her girl's shore day trip. Left to my own devices, as I am wont to do when her refined palate does not restrict my culinary instinct, I prepared this from the ingredients lying around. It was rather satisfying much in the same way Welsh rarebit is. I used Brinley Gold Coffee Rum, which is quite sweet, so it did not need any help from the honey and vanilla."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 1

ingredients

• 1 egg
• 1 ounce rum
• 1⁄2 teaspoon honey
• 1⁄16 teaspoon vanilla
• 2 ounces milk
• 2 ounces olive oil
• 1⁄4 cup gruyere cheese, grated (or Emmental, Provolone, Double Gloucester)
• 1 corn tortilla
• 1⁄3 teaspoon salt

directions

1. Whisk egg, rum, honey, vanilla, milk, and salt in a small bowl.
2. Pour mixture into saucepan over low heat and scramble.
3. In another pan, fry the tortilla in the oil over medium-high heat to firm it up slightly, about 1 minute.
4. Bring the heat on the tortilla down to low.
5. Sprinkle half the cheese on half of the tortilla.
6. Place the scrambled egg on top of the cheese. Sprinkle the remaining half of the cheese on top of the egg.
7. Fold the tortilla over in half using a turner.
8. Press down on the folded tortilla with the turner to bind the quesadilla together and grips the tortilla some more, approximately 1 minute. Turn once and repeat.
9. Serve immediately.