Scrambled Egg and Cheese Quesadillas
6 flour tortilla (8-inch)
2 teaspoons butter
1/2 cup ham (diced small)
3/4 cup mushrooms (diced small)
1/2 cup green pepper (diced small)
3/4 cup shredded part skim mozzarella or cheddar cheese
Salt and pepper to taste
Salsa (traditional or fruit salsa), optional
Scramble cook eggs, set aside.
For each quesadilla lightly butter one side of tortilla, turn tortilla over on a preparation plate. On one half of each tortilla, spoon approximately 1/4 cup scrambled egg, sprinkle with 1 tablespoon each diced ham, mushrooms, and green pepper (or other toppings of choice*). Sprinkle with 2-3 tablespoons shredded cheese of choice; salt and pepper to taste; fold tortilla over filling.
Heat a non-stick skillet or griddle over medium heat. Place prepared quesadillas on griddle and cook 1-2 minutes or until lightly browned on bottom; turn quesadilla over (fold side down) and brown opposite side. Cut quesadilla into wedges; serve hot with salsa and optional garnishes. To complete the meal, serve with a glass of milk and fruit of choice.
For nutrition analysis go to www.UtahDairyCouncil.com