Scrambled Western Quesadillas
This recipe is taken from the 2011 Milk Calendar. A traditional Western omelette gets a fun twist as it’s folded into a crispy quesadilla. These make a terrific breakfast, of course, or a super-quick weeknight dinner served with a green salad and sliced tomatoes on the side.
- Prep: 10 min
- Cooking: 8 min
- 6 eggs
- 1/4 cup (60 mL) Milk
- Salt and pepper to taste
- 2 tsp (10 mL) butter
- 1/2 green bell pepper diced
- 1/2 small onion finely chopped
- 1/2 cup (125 mL) chopped smoked ham
- 1 cup (250 mL) Canadian Monterey Jack or Mozzarella cheese or Canadian Brick cheese shredded
- 4 large whole wheat flour tortillas
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In a bowl, whisk eggs until blended; whisk in Milk, add salt and pepper; set aside.
In a large nonstick skillet, melt butter over medium-high heat; add green pepper, onion and ham and sauté for about 3 min or until onion is tender. Reduce heat to medium-low; pour in egg mixture and cook, stirring, for about 2 min or until eggs are just set. Transfer to a bowl. Wipe out skillet; set aside.
Lay out tortillas on a work surface; sprinkle half of the cheese on one half of each tortilla. Spoon egg mixture on top of cheese; top with remaining cheese. Fold tortilla over to make a half moon.
Return skillet to medium heat. Cook quesadillas in batches, for 1 to 2 min per side or until tortillas are golden and cheese is melted. Cut into wedges.
Cooking Tip: Be sure not to overcook the eggs in step 2 because they will continue to cook in the quesadillas.
Tip for Kids: Kids can shred the cheese and whisk the egg mixture. They can assemble the quesadillas, too.
For the Adventurous: Add 1/4 tsp (1 mL) chipotle pepper powder to eggs and use roasted red peppers or pickled jalapeno peppers in place of the green peppers. Use Canadian smoked Mozzarella or Cheddar.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||30 % / 334 mg|
|Vitamin B12:||71 %|