Breakfast Quesadillas

Prep 30 min
Total 35 min
Servings 4

Pinterest

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Quesadillas are simply savoury-filled flour tortillas, either folded in half or stacked. This zesty egg and sausage version will perk up any brunch menu.

Ingredients

Quesadillas
1/3 lb (175 g) bulk pork sausage
6 eggs
2 tbsp (25 mL) sour cream
2 tbsp (25 mL) half and half cream
1 pouch Old El Paso* Taco Seasoning Mix
1 tbsp (15 mL) butter or margarine
2 tbsp (25 mL) finely chopped fresh chives
2 tbsp (25 mL) finely chopped fresh cilantro
2 tbsp (25 mL) chopped tomato
1 can Old El Paso* Chopped Green Chilies
1 pkg Old El Paso* Flour Tortillas (8 large tortillas)
1/2 cup (125 mL) shredded Cheddar cheese
1/2 cup (125 mL) shredded Monterey Jack cheese
Toppings
2 to 4 tbsp (25 to 60 mL) finely chopped fresh chives
2 to 4 tbsp (25 to 60 mL) Old El Paso* Taco Sauce
2 to 4 tbsp (25 to 60 mL) sour cream

Steps

1

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.
2

In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; 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 chilies. Cook 1 to 2 minutes longer or until egg mixture is set but still moist. Remove from heat.
3

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 un-topped half of tortillas over egg mixture.
4

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.