Special Diets

South of the Border Quesadilla

• From: Stonyfield Farms

Ingredients

• 4 scallions sliced, or substitute

• 1 jalapeño pepper, diced

• 1 small tomato, seeded and diced

• 1/2 red pepper, diced

• 2 cups fresh pineapple, diced

• 1/4 tsp salt, or to your desired taste

• pinch black pepper

• 2 Tbs butter or substitute

• 8 large eggs, or substitute

• 1 cup whole milk plain yogurt

• 1/2 tsp ground cumin

• 1/2 tsp ground coriander

• 4 8" soft flour tortillas

• 1 package of mixed shredded monterey jack and cheddar cheese.

• 1 or 2 jars pineapple or mango salsa

• 1/2 cup fresh cilantro, chopped

• 1/2 Tbs fresh cilantro, chopped, or parsley to garnish

If your family likes it hot, then you will enjoy this delicious and simple south of the border breakfast.

Directions

• In a large non-stick skillet, sauté with 1 tablespoon of butter, the scallions, jalapeño, tomatoes, 1/2 cup of diced pineapples and red peppers for 6-10 minutes. In separate bowl, whisk eggs with 3/4 cup of yogurt, salt, black pepper, cumin, coriander and 1 teaspoon cilantro. Pour egg mixture over sauté scallions and start scrambling, until desired consistency. Set skillet on the side.
• On a separate iron skillet, melt the remaining 1 tablespoon of butter. Take flour tortilla and fold in half. Open the tortilla and add to only one half some cheese then 1/4 of the egg mixture and cheese again on top of the eggs and fold the other half on top of the cheese. Place it on the hot skillet. Cook 1 1/2 minutes per side, or until golden brown.
• Cut the cooked tortillas in half and top with yogurt, salsa, pineapples and fresh cilantro.