Serves: 2 portions
1 fz. - Vegetable Oil
1 oz. - Red, Yellow and Green Bell Peppers, sliced 1/8” x 2”
1 oz. - Red Onions, sliced 1/8”
1/4 tsp. - Kosher Salt
1/8 tsp. - Ground Black Pepper
4 ea. - Eggs (large), scrambled
2 tsps. - Vegetable Oil
2 ea. - Flour Tortillas (8")
4 oz. - Monterey Jack/Cheddar Cheese Blend
2 oz. - Black Beans (cooked)
3 slices - Bacon Slices, cooked crisp, cut into 1/4" pieces
1 ea. - Mild Green Chile, whole roasted, seeds and stem removed
1/2 fz. - Red Chili Sauce
1/2 fz. - Salsa Verde
1/2 oz. - Green Onions, chopped
2 Tbls. - Cilantro Leaves
1 oz. - Romaine Lettuce, sliced 1/4"
2 oz. - Guacamole
2 oz. - Pico de Gallo, drained
2 oz. - Sour Cream
1/2 tsp. - Green Onions, chopped
1/2 tsp. - Parsley, chopped
Ladle the vegetable oil into a 10" non-stick sauté pan set over medium high heat. Add the peppers and sliced red onions into the pan. Season the mixture with salt and pepper. Cook the vegetables until they become tender, and are hot throughout.
Add the scrambled eggs into the sauté pan, stirring to incorporate. Cook the mixture until the eggs have become slightly firm.
Brush an equal amount of oil onto one side of each tortilla.
Place tortillas (oiled side down) onto the flat grill and cook the tortillas until they become warm throughout
Place an equal amount of cheese (2 oz.) onto each tortilla. Place an equal amount of black beans (1 oz.) onto each tortilla. Sprinkle equal amounts of bacon pieces onto each tortilla.
Slice the chile into four long pieces. Place 2 pieces of green chile onto each tortilla. Continue to cook until the cheese has melted, and the tortillas have become crispy and lightly golden brown (approx. 3-4 mins.).
Drizzle equal amounts of the red chili sauce over each tortilla. Ladle equal amounts of slasa verde over each tortilla.
Sprinkle equal amounts of chopped green onions and cilantro leaves onto each tortilla.
Place equal amounts of the egg mixture onto one side (half) of each tortilla. Fold the side of the tortilla without the egg up and over the other side with the egg and remove from the griddle. Never press the quesadillas with the spatula after you have folded them in half.
Place them onto a cutting board and cut in half. Never flatten the quesadilla as you cut them in half.
Place the quesadillas onto one end of a serving dish. Place the sliced romaine onto the opposite side of the serving dish. Place the guacamole and sour cream (slightly separated) on top of the sliced romaine. Place the pico de gallo in between the guacamole and sour cream.
Top the sour cream with a little more chopped green onions.
Sprinkle a little chopped parsley over the quesadilla.
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