Breakfast Quesadillas


• Kosher salt, and ground black pepper, to taste • 1 cup shredded pepper Jack cheese • 1/2 cup salsa • 1/2 medium jalapeno pepper, diced • 1/4 cup 2% reduced fat milk • 1/4 cup sour cream • 1/4 tsp ground cumin • 2 tbs unsalted butter • 2 green onions, sliced • 4 (8-inch) flour tortillas • 4 large eggs


1. In large nonstick skillet, melt 1 tablespoon butter over medium heat. Add green onions and jalapeno, and cook 3 minutes. In large bowl, whisk eggs, milk, and cumin. Pour egg mixture into skillet and gently stir 3 minutes or until eggs are cooked through. Remove from heat and season with salt, and pepper. 2. Melt remaining 1 tablespoon butter on griddle over medium heat. Place 2 tortillas on griddle and top each with 1/4 cup cheese, 1/2 the egg mixture, another 1/4 cup cheese and a second tortilla. Cook 4 to 6 minutes or until tortillas are golden and cheese melts, turning quesadillas halfway through cooking. Cut each into quarters and serve topped with salsa, and sour cream.

Nutrition Information

Calories - 435 Total Fat - 25g Saturated Fat - 13g Cholesterol - 260mg Sodium - 777mg Carbohydrate - 32g Fiber - 2g Protein -17g

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