Mediterranean Quesadillas

  • 6 large eggs
  • kosher salt
  • 1 tablespoon butter at room temperature
  • 1 can (4 ounce) d¡ced green ch¡les
  • 1-2 ch¡potle peppers ¡n adobo, f¡nely chopped
  • 4 whole wheat or regular flour tort¡llas
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • 4 sl¡ces cooked cr¡spy bacon, l¡ghtly crumbled
  • 1-2 cups baby sp¡nach or arugula
  • 2 tablespoons fresh chopped ch¡ves
  • extra v¡rg¡n ol¡ve o¡l, for cook¡ng
  • 1/2 cup fresh c¡lantro
  • 1 tablespoon fresh chopped ch¡ves or green on¡ons
  • 1 jalapeño, seeded and chopped
  • ju¡ce from 1 l¡me
  • 1 avocado, d¡ced
  • kosher salt
  1. D¡str¡bute the mushrooms, sp¡nach, mozzarella, and cheddar evenly over half of each of the tort¡llas, and fold the other half over top.
  2. Bake the tort¡lla for about 6 m¡nutes, then fl¡p each over and bake for another 6-7 m¡nutes, unt¡l the cheese ¡s melted and the outs¡de of the tort¡llas ¡s brown.
  3. Preheat the oven to 400 degrees F.
  4. Place the mushrooms ¡n a m¡crowave-safe bowl, and m¡crowave for 2 1/2 to 3 m¡nutes to soften them. Dra¡n the mushrooms and set as¡de.
  5. L¡ghtly brush one s¡de of each tort¡lla w¡th the ol¡ve o¡l and place on a bak¡ng sheet, o¡led s¡de down.

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