Stonehurst Place

Atlanta, Georgia

Specialty Recipe

Scrambled Egg Quesadillas

Ingredients

8 large eggs

1/2 cup milk

1/3 pound sausage

2/3 cup Monterey Jack cheese, shredded

4 burrito-size whole-wheat tortillas

3 Tablespoons butter

1 can diced tomatoes

4 green onions, sliced

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon balsamic vinegar

1 small chipotle pepper

Sour cream

Avocado, sliced

Fry the sausage, breaking it into small pieces as it fries. Break the eggs into a bowl and add the milk. Mix with a fork. Melt butter in a skillet and pour egg mixture into it. Add sausage pieces when eggs begin to set. Cook, stirring with a fork occasionally, until eggs are cooked through.

Butter one side each of 4 tortillas. Place one tortilla, butter side down, on a moderately hot griddle or in a skillet. Spread half the scrambled egg mixture over the tortilla. Spread half of the grated cheese on top of the eggs. Place a second tortilla, butter side up, on top. Cook until bottom tortilla is slightly browned. Carefully turn and slightly brown the other tortilla. Make second quesadilla in the same way using the remaining scrambled eggs.

Salsa: Drain the canned tomatoes. Chop fine in a food processor. Add sliced green onions, cumin, coriander, and balsamic vinegar. Chop the chipotle pepper and add to mixture.

Serve with salsa and sour cream. Garnish with avocado slices.

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