South of the Border Quesadilla
If your family likes it hot, then you will enjoy this delicious and simple south of the border breakfast.
|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)|
|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|
|4||soft flour tortillas (8-inch)|
|1||pkg||of mixed shredded Monterey Jack and cheddar cheese.|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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