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Wednesday, December 31, 2014

Egg and Cheese Breakfast Quesadillas

These were quick and easy and pretty good, I think next time I will add some bacon and it should be a hit then!
 
9 large eggs
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon minced fresh parsley
8 (10-in) flour tortillas
1-1/3 cups shredded sharp cheddar cheese
2-3 tablespoons oil for frying
 
In a lightly greased medium saucepan, whisk eggs, salt, pepper, and parsley until combined.
Cook eggs over medium heat, stirring constantly until set.
Remove from heat and cool 5 minutes.
Divide scrambled eggs over 4 tortillas.
Sprinkle each tortilla with 1/3 cup cheese.
Place remaining tortillas over cheese. 
In a large skillet, heat 1 tablespoon oil over medium-high heat until shimmery.
Place 1 filled quesadilla in oil.
Fry on one side 1 minute, then flip to the other side and cook for an additional 1 minute, or until cheese is melted.
Transfer quesadilla to paper towels to drain.
Cut into fourths and keep warm until ready to serve. Repeat with remaining 3 quesadillas.
 
*Store quesadillas in refrigerator up to 3 days. Quesadillas may also be frozen up to 2 weeks
 

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