Recipes
Tomato-Jalapeño Egg Quesadilla
Uses: flour tortilla, whole liquid eggs, tomato, jalapeño, taco-blend cheese
Ingredients:
- 1 flour tortilla
- 1/3 cup whole liquid eggs
- 1/3 tomato, diced
- 1 to 2 teaspoons finely diced jalapeño, seeds removed
- 1/4 cup shredded taco-blend cheese
- 1 teaspoon oil
- Small amount of salt
Instructions:
- Heat half the oil in a skillet. Add tomato and jalapeño and cook for 1 to 2 minutes until the tomato softens slightly.
- Pour in the eggs, season with black pepper and a small amount of salt, and stir until fully cooked. Transfer the mixture to a plate.
- Place the tortilla in the skillet over medium heat. Sprinkle cheese over one half, spoon the egg mixture on top, then fold the tortilla over.
- Cook for 2 to 3 minutes per side until the tortilla is lightly crisp and the cheese has melted. Let stand for 1 minute, then cut into wedges.
Good for: A warm, mildly spicy breakfast quesadilla that feels fun but still uses familiar ingredients.
Optional: Leave out the jalapeño for a very mild version, or serve sliced apple on the side.