Crisp tortilla filled with scrambled egg, melted cheese, and salsa; ready in about 10 minutes.
MBy Mayra
Servings
2
4 piece large eggs
1 tbsp butter
2 piece flour tortillas (8-inch)
1 cup Oaxacan cheese or Monterey Jack, shredded
4 tbsp salsa roja
2 piece scallions, thinly sliced
0.25 tsp ground cumin
0.25 tsp salt
1 pinch black pepper
2 tbsp fresh cilantro (garnish)
2 piece lime wedge (garnish)
Calories
526 kcal
Protein
29g
Carbs
31g
Fat
32g
Fiber
1g
Sugar
2g
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Scramble Eggs
1. Whisk the eggs with the salt, black pepper and ground cumin until uniform. Melt half the butter in a nonstick skillet over medium-low heat.
4 piece large eggs,
0.5 tbsp butter,
0.2 tsp ground cumin,
0.2 tsp salt,
1 pinch black pepper
2. Add the scallions and cook 30 seconds, then pour in the eggs. Stir gently for 1 to 2 minutes until just set but still soft, as they will finish cooking in the tortilla. Transfer to a plate and wipe out the skillet.
2 piece scallions, thinly sliced
Assemble and Crisp
3. Lay the tortillas flat. Sprinkle half the cheese over one half of each tortilla, spoon the scrambled eggs on top, then add the salsa roja and the remaining cheese. Fold each tortilla over into a half-moon.
2 piece flour tortillas (8-inch),
1 cup Oaxacan cheese or Monterey Jack, shredded,
4 tbsp salsa roja
4. Melt the remaining butter in the skillet over medium heat. Cook the quesadillas 2 to 3 minutes per side, pressing gently with a spatula, until deep golden and crisp and the cheese is fully melted.
0.5 tbsp butter
Serve
5. Rest the quesadillas for 1 minute, then cut into wedges. Scatter with fresh cilantro and serve with lime wedges for squeezing and extra salsa roja if desired.
