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