Friday, March 11, 2011

The Best Breakfast Quesadillas



1 Tbsp. butter
2 slices bacon, finely chopped
1/4 cup shredded potatoes
1/4 cup finely chopped smoked sausage
2 green onions, sliced
4 eggs, beaten
Pinch paprika
1/2 cup grated pepper jack cheese or jalapeno cheddar
2 12-inch flour tortillas
Nonstick cooking spray

Tangy Sour Cream Dipping Sauce:

3 Tbsp. salsa verde
2 Tbsp. minced red pepper or seeded red jalapeno
1/2 cup sour cream
Pinch cayenne
1 Tbsp. chopped chives


In a large skillet or griddle over medium heat, add butter. Add the bacon and cook for 3 — 4 minutes until slightly crisp. Add the potatoes, sausage, and onions and cook for an additional 2 minutes, stirring frequently until the potatoes develop some color. Add the eggs and paprika. Cook until the eggs are set. Remove the egg mixture to a bowl. Wipe skillet or griddle clean.

Spray skillet or griddle with nonstick spray. Place a tortilla on the skillet and fill one half of the tortilla with half of the eggs. Top with half of the cheese. Fold to form a half-moon and cook for 2 — 3 minutes on each side. Remove from the pan and keep warm. Repeat with remaining ingredients. Cut quesadilla into wedges and serve with dipping sauce.

To make the dipping sauce, mix together all ingredients and set aside. Serve with the quesadilla wedges.

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