“To Go” Breakfast Quesadillas

For those of you who subscribe, I know you have already received a notification for one post today.  I am not a computer whiz. Far from it, so sometimes running this blog has me quite confused. I’ve been trying to make a few changes on here today. Probably nothing that you will even notice. However, to make sure that I have done everything correctly I am going to post a second recipe today.

School starts in our county on Monday. The reason I know this is because Wes has a job there this year! Those of you that have put a child through college will understand the pure joy of him having a job, making money, earning a living.  I wish I could stay young forever, with little kids forever, but that’s just not happening. College may possibly be the catalyst that parents need to push them to the point of “letting go”.  I mean, the thought of no more tuition makes me want to do a dance!! (Well, no more tuition for one child anyway.) Just knowing that he can pay for his own insurance and his own gasoline thrills me!  I could go on, but I think I’m getting a little too excited!

Here is an easy and very versatile recipe for the kiddo’s as they head back to school. Use this folding method with the ingredients you like and you’ll have a delicious and easy portable breakfast.  For convenience have a few packs of diced ham in the freezer for those rushed mornings.  You could also cook the bacon or sausage the night before and have the veggies chopped for easy a.m. preparation.  Cook the quesadillas while the kids are getting ready and keep in a warm oven.  Wrap in foil for easy traveling.

"To Go" Breakfast Quesadillas

 

Author:

Amye Melton

Serves: 4

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Ingredients

• 4 (10-inch) flour tortillas
• 8 lg. eggs
• Butter
• 1 med. onion, finely diced
• 1 bell pepper, finely chopped
• 1 jalapeno, finely chopped
• 1 lb. bacon, cooked and crumbled, drained OR
• 1 lb. breakfast sausage, cooked and crumbled, drained
• 1 lb. cooked ham, cubed
• 8-oz. shredded Cheddar cheese
• Salsa, if desired

Instructions

1. Melt butter in a skillet and saute onion, bell pepper, and jalapeño until softened. Remove from skillet and set aside.
2. Scramble eggs in the same skillet, set aside.
3. Place a tortilla flat on counter. Add a little shredded cheese in the center of the tortilla. Keeping all ingredients in the center of the tortilla top with ¼ of the scrambled eggs and top with some of the onion and pepper mixture. Add crumbled meat of your choice. Top with some additional shredded cheese.
4. Melt a pat of butter in your skillet while you assemble the quesadillas.
5. With the tortilla in front of you, fold the bottom up over the filling to the center. Hold the folded piece in place and start working your way around the tortilla making folds around the quesadilla until you have completely covered the fillings. You will end up with a quesadilla that resembles a Taco Bell Crunch Wrap.
6. Carefully place the quesadilla in the skillet, folded side down. Cook until lightly browned, then flip over and cook the other side until lightly browned. Serve with salsa, if desired.

Notes

Add chopped tomatoes, avocados, even cooked cubed hash browns to the filling, if desired.

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