Breakfast Quesadillas

By jlwoodruff

Ingredients

• Quesadillas
• 1/3 1/3
• 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)
• 1/2 1/2
• cup shredded Cheddar cheese (2 oz)
• 1/2 1/2
• 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

Details

Servings 4
Preparation time 5mins
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

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.