Scrambled Egg Quesadillas

Stonehurst Place

923 Piedmont Avenue N.E. , Atlanta, GA 30309 Stati Uniti d'America



Ingredienti

  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • Monterrey Jack cheese, shredded
  • Burrito size whole wheat tortillas
  • Butter
  • Green onions
  • Ground cumin
  • Ground coriander
  • Balsamic vinegar
  • Chipotle pepper
  • Sour cream
  • Avocado, sliced

[Resource Id: instructions, Set: recipeview]

  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.
Condividi