South of the Border Quesadilla

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

4
Servings

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)
1/2 red pepper (diced)
2 c fresh pineapple (diced)
1/4 t salt (or to taste)
1 pn black pepper (to taste)
2 T 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 t ground cumin
1/2 t ground coriander
4 soft flour tortillas (8-inch)
1 pk of mixed shredded Monterey Jack and cheddar cheese.
16 oz Salsa
1/2 c fresh cilantro (chopped)

Garnish

1/2 T fresh cilantro (chopped, or parsley)
Nutrition Information: 

Preparation:

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 5

Set skillet on the side.

Step 6

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

Step 7

Take flour tortilla and fold in half.

Step 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.

Step 9

Place it on the hot skillet.

Step 10

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

Step 11

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

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)
1/2 red pepper (diced)
2 c fresh pineapple (diced)
1/4 t salt (or to taste)
1 pn black pepper (to taste)
2 T 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 t ground cumin
1/2 t ground coriander
4 soft flour tortillas (8-inch)
1 pk of mixed shredded Monterey Jack and cheddar cheese.
16 oz Salsa
1/2 c fresh cilantro (chopped)

Garnish

1/2 T fresh cilantro (chopped, or parsley)
Nutrition Information: 

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