TONIGHT'S SOLUTION: Huevos Rancheros Quesadillas
TO MAKE THE MEAL: Green salad

Chris Hunt/Staff (ENLARGE)

Huevos Rancheros Quesadillas.

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While working on this week's Food & Drink cover story, I began pondering meatless alternatives for dinnertime and realized how under-utilized eggs are. Few of us have the time or inclination to indulge in the classic egg-based breakfast of yesteryear, so perhaps it's the right time to delegate them to evening status.

In a recent Cooking Light top 8 list for 2008, which included its top 8 must-eat foods that provide benefits ranging from younger-looking skin and stronger bones to heart disease prevention and mind health, eggs are designated a food to love. The reasoning? Eggs are not only high in calcium and quality protein, but also provide biotin, a structural component in bone and hair.

This spin on classic huevos rancheros provides a lot of flavor with a lot of protein and packages it in a crispy tortilla to appeal to all ages. Especially those who like to eat with their hands.

Huevos Rancheros Quesadillas
2 servings

This recipe can easily be doubled. Or if cooking for a crowd, try scrambled eggs.

4 eggs
2 (8-inch) tortillas, divided
1/2 cup shredded cheddar cheese, divided
1/4 cup nonfat refried beans, divided
1/4 cup salsa, divided

In a lightly oiled large skillet, fry eggs to desired doneness. Meanwhile, in a separate lightly oiled large skillet, place a tortilla and sprinkle with half the cheese. Cook until cheese begins to melt. On half the tortilla, spread half the beans. Top with 2 eggs and top with salsa. Fold tortilla over top of eggs and carefully flip to heat second side. Repeat with remaining tortilla and eggs.

Per serving: 511 calories (percent of calories from fat, 53), 25 grams protein, 35 grams carbohydrates, 3 grams fiber, 30 grams fat (10 grams saturated), 454 milligrams cholesterol, 796 milligrams sodium.