Scrambled Egg Quesadillas Food

SCRAMBLED EGG AND CHORIZO QUESADILLA

Steps:

• Melt 1 tbsp butter in medium skillet over medium heat. Add eggs and cook stirring, until eggs are just set but still a little wet. Remove from heat and set aside. Melt remaining butter in large skillet over medium low heat.
• Put one tortilla in skillet, then spread scrambled eggs, chorizo and cheese on top. Top with remaining tortilla. Cook until cheese melts and tortilla is lightly browned, turning once about 3-4 minutes on each side. Cut into wedges and garnish with avocado, sour cream and salsa.

SCRAMBLED EGG QUESADILLAS

Steps:

• In a large skillet, cook the bacon until crisp. Remove and drain on paper towel, then crumble. Set aside.
• Beat the eggs adding the milk and hot sauce.
• In another small skillet, heat the butter over medium low heat and when hot, scramble the eggs, cooking until soft and creamy.
• Lay out 1 tortilla. Top with the cooked eggs, the bacon and the cheese.
• Place the second tortilla on top of the filling.
• Reheat the bacon fat in the first skillet over medium heat. Place the filled tortilla in the skillet, cooking for about 1 minute.
• Flip the tortilla with a large spatula and cook the other side until browned and crispy, about 1 more minute.
• Remove from heat and cut the tortilla like a pizza into wedges.
• Serve with more hot sauce, or salsa.

BACON, EGG AND CHEESE QUESADILLAS

Steps:

• Scramble eggs until desired doneness is reached.
• While eggs are cooking, heat tortillas in microwave for about 15 seconds or until softened.
• Spread 1 tablespoon of salsa on bottom half of tortilla.
• Place half the eggs over the salsa.
• Top eggs evenly with 1/4 cup of cheese.
• Place half of the bacon over the eggs and fold the top half of the tortilla over.
• Repeat steps 3, 4, 5 and 6 for remaining tortilla.
• Place both tortillas in a 10-inch skillet sprayed with cooking spray.
• Cook until lightly browned over medium heat on both sides, about 6 to 8 minutes.
• Cut each quesadilla in half; eat and enjoy.