The yolk becomes an incredible sauce and transforms a simple quesadilla into a real treat. You can use just about any leftovers in your refrigerator to create a great meal or snack. Check out the video.
1 Teaspoon Butter
2 Large Eggs
1 Tablespoon Canola oil
1 Teaspoon Chile powder
2 12’ Flour tortillas
½ Cup Shredded Monterey Jack
½ Cup Cooked, shredded meat of choice
1 Each Green onion, optional
¼ Cup Fresh chopped cilantro, optional
In a small non-stick skillet over medium heat add the butter. Once melted crack in the two eggs. Cover the pan and cook the eggs to desired doneness. For this quesadilla 3 minutes will yield a runny yolk, which is ideal.
In a large skillet (or on a pancake type griddle or flattop) over medium heat add the oil and chile powder. Once hot add one of the tortillas. Sprinkle the cheese and meat on top of the tortilla. Slide the cooked eggs on top of the meat and cheese. Place the second tortilla on top. Cook about one three minutes until the tortilla is golden. Using a large spatula carefully flip the quesadilla over and cook for another 2 minutes until golden. Slide onto a cutting board and cut into 8 pieces. Garnish with the cilantro and green onion.
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