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.
4 servings (2 quesadillas each)
Prep Time: 30 min.
Cooking time: 5 min.
- 2 to 4 - Tablespoons finely chopped fresh
- 2 to 4 - Tablespoons taco sauce
- 2 to 4 - Tablespoons sour cream
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. In 10-inch nonstick skillet, melt butter over
Add egg mixture and 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. 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.
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.