Scrambled Egg Quesadillas
Total preparation time: 30 minutes
Serves: 4Ingredients:
- 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
Steps:
- Fry the sausage, breaking it into small pieces as it fries.
- 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.
- 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.
- Serve with salsa and sour cream. Garnish with avocado slices.
- 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.