Breakfast Quesadillas

Quesadillas are simply savory-filled flour tortillas, either folded in half or stacked. This zesty egg and sausage version will perk up any brunch menu.

Makes 4 servings (2 quesadillas each)

Prep Time: 30 min.
Cooking time: 5 min.

Ingredients:

• Quesadillas
  • 1/3 - pound bulk pork sausage
  • 6 - eggs
  • 2 - Tablespoons sour cream
  • 2 - Tablespoons half-and-half
  • 1 - package (1 ounces) taco seasoning mix
  • 1 -Tablespoon butter or margarine
  • 2 - Tablespoons finely chopped fresh chives
  • 2 - Tablespoons finely chopped fresh cilantro
  • 2 - Tablespoons chopped tomato
  • 1 - can (4.5 ounces) chopped green chiles
  • 1 - package (11 ounces) flour tortillas for burritos, 8 inch (8 tortillas)
  • 1/2 - cup shredded Cheddar cheese (2 ounces)
  • 1/2 - cup shredded Monterey Jack cheese (2 ounces)
• Toppings
  • 2 to 4 - Tablespoons finely chopped fresh chives
  • 2 to 4 - Tablespoons taco sauce
  • 2 to 4 - Tablespoons sour cream

Direction:

1. In 12-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink.
2. Remove sausage from skillet; drain on paper towels.
3. Wipe skillet clean with paper towels; set aside.
4. Meanwhile, in medium bowl, lightly beat eggs, 2 Tablespoons sour cream, the half-and-half and taco seasoning mix with wire whisk until well blended.
5. In 10-inch nonstick skillet, melt butter over medium heat.
6. Add egg mixture and cook 2 to 4 minutes, stirring frequently, until mixture is very moist.
7. Stir in cooked sausage, 2 Tablespoons chives, 2 Tablespoons cilantro, the tomato and chiles.
8. Cook 1 to 2 minutes longer or until egg mixture is set but still moist. Remove from heat.
9. Place tortillas on work surface. Top half of each tortilla with 2 to 3 tablespoons egg mixture; sprinkle each with 1 Tablespoon of each of the cheeses.
10. Fold untopped half of tortillas over egg mixture.
11. Heat same 12-inch skillet over medium heat. Place 2 quesadillas in skillet.  
12. Cook 30 to 45 seconds on each side or until crisp and lightly browned.
13. Remove from skillet; place on serving plate. Repeat with remaining quesadillas.
14. With pizza cutter or sharp knife, cut each quesadilla into wedges.
15. Top each serving (2 quesadillas) with about 1/2 tablespoon each of chives, taco sauce and sour cream.

Page 1 of 1