Hatch Green Chile Breakfast Quesadilla
Ingredients:
1 tsp. olive oil
1 lb. bulk breakfast sausage
2 tsp. chili powder
1 tsp. cumin
8 large eggs
4 oz. Santa Fe Seasons Flame Roasted Hatch Green Chile
3 Tbsp. heavy cream
salt and pepper to taste
6 flour tortillas, 8 inch
1 1/2 cups cheddar cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
1/4 cup chopped cilantro
Directions:
Add oil to a large nonstick skillet over medium heat
Add sausage and season with chili powder and cumin. Cook while crumbling, until cooked through and browned, about 6-7 minutes
Transfer to a plate. Whisk eggs together with heavy cream, stir in green chile and add to the pan
Reduce heat to medium low and cook, stirring occasionally, until eggs are softly set
Remove eggs from the pan and set aside.
Lay tortillas out on a clean counter. Evenly top half of each tortillas with Monterey Jack cheese, sausage, eggs, cilantro and cheddar cheese
Fold tortillas over to create half moons
Wipe out the nonstick skillet and heat over medium heat
Add 1-2 quesadillas to the hot skillet and press down with a spatula
Cook until the bottom is golden and crispy, about 2 minutes
Turn the quesadillas over and cook on the other side until golden and cheese is melted.
Repeat with remaining quesadillas. Cut into wedges and serve with salsa and sour cream
Click here for Santa Fe Seasons Flame Roasted Hatch Green Chile
1 tsp. olive oil
1 lb. bulk breakfast sausage
2 tsp. chili powder
1 tsp. cumin
8 large eggs
4 oz. Santa Fe Seasons Flame Roasted Hatch Green Chile
3 Tbsp. heavy cream
salt and pepper to taste
6 flour tortillas, 8 inch
1 1/2 cups cheddar cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
1/4 cup chopped cilantro
Directions:
Add oil to a large nonstick skillet over medium heat
Add sausage and season with chili powder and cumin. Cook while crumbling, until cooked through and browned, about 6-7 minutes
Transfer to a plate. Whisk eggs together with heavy cream, stir in green chile and add to the pan
Reduce heat to medium low and cook, stirring occasionally, until eggs are softly set
Remove eggs from the pan and set aside.
Lay tortillas out on a clean counter. Evenly top half of each tortillas with Monterey Jack cheese, sausage, eggs, cilantro and cheddar cheese
Fold tortillas over to create half moons
Wipe out the nonstick skillet and heat over medium heat
Add 1-2 quesadillas to the hot skillet and press down with a spatula
Cook until the bottom is golden and crispy, about 2 minutes
Turn the quesadillas over and cook on the other side until golden and cheese is melted.
Repeat with remaining quesadillas. Cut into wedges and serve with salsa and sour cream
Click here for Santa Fe Seasons Flame Roasted Hatch Green Chile
