South of the Border Quesadilla

South of the Border Quesadilla

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

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Yields: 4 Servings

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Ingredients

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)
12 red pepper (diced)
2cfresh pineapple (diced)
14tspsalt (or to taste)
1pinchblack pepper (to taste)
2tbspbutter
8 large eggs (or use soft or silken plain tofu (crumbled with 1/2 tsp. turmeric or egg substitute.)
1cStonyfield Organic Whole Milk Plain Yogurt
12tspground cumin
12tspground coriander
4 soft flour tortillas (8-inch)
1pkgof mixed shredded Monterey Jack and cheddar cheese.
16ozSalsa
12cfresh cilantro (chopped)
Garnish
12tbspfresh cilantro (chopped, or parsley)

Directions

  1. In a small bowl combine 1 cup of salsa with 1 cup of fresh 1 inch diced pineapples and set aside.

  2. 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.

  3. In separate bowl, whisk eggs with 3/4 cup of yogurt, salt, black pepper, cumin, coriander and 1 teaspoon cilantro.

  4. Pour egg mixture over sauté scallions and start scrambling, until desired consistency.

  5. Set skillet on the side.

  6. On a separate iron skillet, melt the remaining 1 tablespoon of butter.

  7. Take flour tortilla and fold in half.

  8. 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.

  9. Place it on the hot skillet.

  10. Cook 1 1/2 minutes per side, or until golden brown.

  11. Cut the cooked tortillas in half and top with yogurt, salsa, pineapples and fresh cilantro.

Nutrition Facts
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet.

© Copyright 2011 Stonyfield Farm, Inc.