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Southwest Breakfast Quesadillas

Prep: 15 minutes • Cook: 15 minutes • Serves: 4

4 Schnucks large eggs
1/4 cup Schnucks vitamin D whole milk
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons Schnucks unsalted butter, divided
3 green onions, thinly sliced (about 1/3 cup)
1 medium jalapeño chile pepper, seeded and minced
4 (8-inch) medium soft taco flour tortillas
1 cup shredded Schnucks hot pepper Jack cheese, divided
1/2 cup Schnucks medium chunky salsa
1/4 cup Schnucks sour cream

1. In large bowl, with whisk, lightly beat eggs with milk, cumin, salt and pepper. In nonstick 12-inch skillet, melt 1 tablespoon butter over medium heat. Add onions and jalapeño and cook 3 minutes or until onions are tender, stirring frequently. Pour egg mixture into skillet and cook 3 minutes or until eggs are cooked through, stirring occasionally to scramble.

2. Melt remaining 1 tablespoon butter in large griddle over medium heat. Place 2 tortillas on griddle. Working quickly, on each tortilla, evenly spread 1/4 cup cheese, half of egg mixture and 1/4 cup cheese. Place remaining 2 tortillas over cheese. Cook quesadillas 4 to 6 minutes or until tortillas are golden and cheese melts, turning quesadillas once halfway through cooking. To serve, cut each quesadilla into wedges. Top with salsa and sour cream.

Each serving: about 439 calories, 25 g total fat (13 g saturated), 261 mg cholesterol, 704 mg sodium, 32 g carbohydrate, 2 g fiber, 17 g protein

Cook’s Wisdom

Quesadillas can also be cooked one at a time in a 12-inch skillet with 1/2 tablespoon butter per batch.