Scrambled Western Quesadillas

Name: Scrambled Western Quesadillas
Yield: 4 servings
Ingredients: 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

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

Yields 4 servings

Ingredients

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

READY FOR REWARDS?

Preparation

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.

Tips

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.