South of the Border Quesadilla

If your family likes it hot, then you will enjoy this delicious and simple south of the border breakfast.

Yields: 4 Servings

Ingredients

Garnish
4		scallions sliced (or substitute with 1/2 to 3/4 cup of sweet onion, chopped)
1		jalapeño pepper (diced)
1		small tomato (seeded and diced)
¹⁄₂		red pepper (diced)
2	c	fresh pineapple (diced)
¹⁄₄	tsp	salt (or to taste)
1	pinch	black pepper (to taste)
2	tbsp	butter
8		large eggs (or use soft or silken plain tofu (crumbled with 1/2 tsp. turmeric or egg substitute.)
1	c	Stonyfield Organic Whole Milk Plain Yogurt
¹⁄₂	tsp	ground cumin
¹⁄₂	tsp	ground coriander
4		soft flour tortillas (8-inch)
1	pkg	of mixed shredded Monterey Jack and cheddar cheese.
16	oz	Salsa
¹⁄₂	c	fresh cilantro (chopped)
¹⁄₂	tbsp	fresh cilantro (chopped, or parsley)

In a small bowl combine 1 cup of salsa with 1 cup of fresh 1 inch diced pineapples and set aside.
In a large non-stick skillet, sauté with 1 tablespoon of butter, the scallions, jalapeño, tomatoes, 1/2 cup of diced pineapples and red peppers for 6-10 minutes.
In separate bowl, whisk eggs with 3/4 cup of yogurt, salt, black pepper, cumin, coriander and 1 teaspoon cilantro.
Pour egg mixture over sauté scallions and start scrambling, until desired consistency.
Set skillet on the side.
On a separate iron skillet, melt the remaining 1 tablespoon of butter.
Take flour tortilla and fold in half.
Open the tortilla and add to only one half some cheese then 1/4 of the egg mixture and cheese again on top of the eggs and fold the other half on top of the cheese.
Place it on the hot skillet.
Cook 1 1/2 minutes per side, or until golden brown.
Cut the cooked tortillas in half and top with yogurt, salsa, pineapples and fresh cilantro.