Breakfast Quesadillas

Breakfast Quesadillas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Quesadillas

  • lb bulk pork sausage

  • 6

    6

  • eggs

  • 2

    2

  • tablespoons sour cream

  • 2

    2

  • tablespoons half-and-half

  • 1

    1

  • package (1 oz) Old El Paso® taco seasoning mix

  • 1

    1

  • tablespoon butter or margarine

  • 2

    2

  • tablespoons finely chopped fresh chives

  • 2

    2

  • tablespoons finely chopped fresh cilantro

  • 2

    2

  • tablespoons chopped tomato

  • 1

    1

  • can (4.5 oz) Old El Paso® chopped green chiles

  • 1

    1

  • package (11 oz) Old El Paso® flour tortillas for burritos, 8 inch (8 tortillas)

  • ½

    ½

  • cup shredded Cheddar cheese (2 oz)

  • ½

    ½

  • cup shredded Monterey Jack cheese (2 oz)

  • Toppings

  • 2

    2

  • to 4 tablespoons finely chopped fresh chives

  • 2

    2

  • to 4 tablespoons taco sauce

  • 2

    2

  • to 4 tablespoons sour cream

Directions

1 In 12-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink. Remove sausage from skillet; drain on paper towels. Wipe skillet clean with paper towels; set aside. 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. 2 In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 2 to 4 minutes, stirring frequently, until mixture is very moist. Stir in cooked sausage, 2 tablespoons chives, 2 tablespoons cilantro, the tomato and chiles. Cook 1 to 2 minutes longer or until egg mixture is set but still moist. Remove from heat. 3 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. Fold untopped half of tortillas over egg mixture. 4 Heat same 12-inch skillet over medium heat. Place 2 quesadillas in skillet; cook 30 to 45 seconds on each side or until crisp and lightly browned. Remove from skillet; place on serving plate. Repeat with remaining quesadillas. With pizza cutter or sharp knife, cut each quesadilla into wedges. Top each serving (2 quesadillas) with about 1/2 tablespoon each of chives, taco sauce and sour cream.


Nutrition

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