Stonehurst Place

Scrambled Egg Quesadillas: Breakfast-Brunch

Servings: 4

Prep time:30 minutes

Ingredients:

• 

  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

Step 1:

Fry the sausage, breaking it into small pieces as it fries.

Step 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.

Step 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.

Step 4:

Serve with salsa and sour cream. Garnish with avocado slices.

Step 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.