HealthNotes

Bacon and Egg Quesadillas

• From: American Egg Board

Ingredients

• 1 cup shredded pepper Jack cheese

• 4 large flour or whole wheat tortillas (10 to 12-inch)

• 4 slices crisp-cooked bacon

• 1/4 cup sliced green onions

• 8 eggs, beaten

Pepper Jack cheese adds a bit of spice to these breakfast quesadillas.

Directions

• Sprinkle 1/4 of the cheese on one side of each tortilla. Top each with 1 bacon slice and 1 Tbs green onion.
• Coat large, non-stick skillet with cooking spray; heat over medium heat until hot. Pour in eggs. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking—pulling, lifting, and folding eggs, until thickened and no visible liquid egg remains. Do not stir constantly.
• Spoon eggs on top of bacon, dividing evenly. Fold tortilla over filling to cover, pressing gently.
• Clean skillet. Coat with cooking spray; heat over medium-low heat until hot. Toast quesadillas, one at a time, just until cheese is melted, 1–2 minutes per side. Cut into wedges.