Scrambled Egg Quesadillas

Breakfast-Brunch
Temps de cuisson: 30 minutes
Portions: 4

Ingrédients

  • 8 Large Eggs
  • 1/2 cup Milk
  • 1/3 lb Bulk sausage
  • 2/3 cup Monterrey Jack cheese, shredded
  • 4 Burrito size whole wheat tortillas
  • 3 tablespoons Butter
  • 1 can Diced tomatoes
  • 4 Green onions
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Ground coriander
  • 1 teaspoon Balsamic vinegar
  • 1 small Chipotle pepper
  • Sour cream
  • Avocado, sliced

  1. Fry the sausage, breaking it into small pieces as it fries.
  2. Break the eggs into a bowl and add the milk. Mix with a fork. Melt butter in a skillet and pour egg mixtue into it. Add sausage pieces when eggs begin to set. Cook, stirring with a fork occasionally until eggs are cooked through.
  3. Butter one side of 4 tortillas. Place one tortilla butter side down on a moderately hot griddle or in a skillet. Spread half the scrambled egg mixture over the tortillas. Spread half of the grated cheese on top of the eggs. Place a second tortilla, butter side up on top. Cook until bottom tortilla is slightly browned. Carefully turn and slightly brown the top tortilla. Make a second quesadilla in the same way using the remaining scrambled eggs.
  4. Serve with salsa and sour cream. Garnish with avocado slices.
  5. Salsa: Drain the canned tomatoes. Chop fine in a food processor. Add sliced green onions, cumin, coriander and balsamic vinegar. Chop the chipotle pepper and add to mixture.

Stonehurst Place

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