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South-of-the-Border Breakfast
Pocket Quesadilla
1/4 cup (2 oz.) shredded Cheddar or Monterey Jack cheese
2 (10-inch) flour tortillas
2 large eggs
1 tablespoon chopped chives, or one scallion, white and green part, sliced
thin
salt
black pepper
1/2 cup salsa
1. Sprinkle 1/4 cup of cheese on one of the tortillas. Set aside.
2. Lightly beat eggs in small bowl with chives, and salt and pepper to
taste.
3. Lightly coat Cooking Plates with vegetable spray. Pour egg mixture in
center of the preheated Quesadilla Maker. Close Lid and
cook 2 to 3 minutes, or until the egg is set. Carefully remove with a
plastic spatula. Place cooked egg on the tortilla with the cheese.
4. Evenly spread the salsa on the egg. Sprinkle with the remaining
cheese and cover with the tortilla.
5. Place on the preheated Quesadilla Maker. Close Lid and
cook 3 to 4 minutes, or until the tortilla is lightly browned. Cut into
triangles. Serve with additional salsa, if desired.
Makes 1 quesadilla, 6 pieces
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