Breakfast Quesadillas

Quesadillas are simply savory-filled flour tortillas, either folded in half or stacked. This zesty egg and sausage version will perk up any brunch menu.

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Servings 4

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( 6 ) Ratings

6 Ratings

5 Stars 14%

4 Stars

3 Stars 14%

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Member Reviews ( 4 )

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Bake-Off® Contest 42, 2006

Jane Ozment

Purcell, Oklahoma

ingredients 16
Prep Time 30 min
Total Time 35 min

Ingredients

Quesadillas

1/3: lb bulk pork sausage

6: eggs

2: tablespoons sour cream

2: tablespoons half-and-half

1: package (1 oz) Old El Paso® taco seasoning mix

1: tablespoon butter or margarine

2: tablespoons finely chopped fresh chives

2: tablespoons finely chopped fresh cilantro

2: tablespoons chopped tomato

1: can (4.5 oz) Old El Paso® chopped green chiles

1: package (11 oz) Old El Paso® flour tortillas for burritos, 8 inch (8 tortillas)

1/2: cup shredded Cheddar cheese (2 oz)

1/2: cup shredded Monterey Jack cheese (2 oz)

Toppings

2: to 4 tablespoons finely chopped fresh chives

2: to 4 tablespoons taco sauce

2: to 4 tablespoons sour cream

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Directions

1 In 12-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink. Remove sausage from skillet; drain on paper towels. Wipe skillet clean with paper towels; set aside. Meanwhile, in medium bowl, lightly beat eggs, 2 tablespoons sour cream, the half-and-half and taco seasoning mix with wire whisk until well blended.
2 In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 2 to 4 minutes, stirring frequently, until mixture is very moist. Stir in cooked sausage, 2 tablespoons chives, 2 tablespoons cilantro, the tomato and chiles. Cook 1 to 2 minutes longer or until egg mixture is set but still moist. Remove from heat.
3 Place tortillas on work surface. Top half of each tortilla with 2 to 3 tablespoons egg mixture; sprinkle each with 1 tablespoon of each of the cheeses. Fold untopped half of tortillas over egg mixture.
4 Heat same 12-inch skillet over medium heat. Place 2 quesadillas in skillet; cook 30 to 45 seconds on each side or until crisp and lightly browned. Remove from skillet; place on serving plate. Repeat with remaining quesadillas. With pizza cutter or sharp knife, cut each quesadilla into wedges. Top each serving (2 quesadillas) with about 1/2 tablespoon each of chives, taco sauce and sour cream.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Quesadillas

Calories: 640
Calories from Fat: 330),

% Daily Value

Total Fat: 37g; 37%
(Saturated Fat 16g, 16% Trans Fat 1/2g 1/2% ),
Cholesterol: 380mg; 380%;
Sodium: 2030mg; 2030%;
Total Carbohydrate: 52g; 52%
(Dietary Fiber 0g 0% Sugars 3g 3% ),
Protein: 27g; 27%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 10%;
Calcium: 40%;
Iron: 25%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;