Natural and Spicy Quesadillas
Serves: 4
If your family likes it hot, then you will enjoy this delicious
and simple south of the border breakfast.
Calorie: 646, Proteins: 35 g, Total Fat: 38 g, Fiber: 3.40 g, Sugar 18 g.
Preparation
In a small bowl combine 1 cup of Newman's Own salsa with 1 cup of fresh
1" diced pineapples and set aside.
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.