4 – 6-inch (15 cm) flour tortillas
10 large eggs - 2 cups (500 mL)
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
2 Tbsp (30 mL) chopped cilantro (optional)
2 cups (500 mL) Tex-Mex grated cheese, divided
¼ cup (60 mL) unsalted butter for frying, divided
1/2 cup (125 mL) salsa
1/2 cup (125 mL) sour cream
1/2 cup (125 mL) guacamole
Crack the eggs into a large mixing bowl. Whisk with salt, pepper and cilantro.
Preheat a large non-stick frying pan over medium with 1 Tbsp (15 mL) butter. Add 1/3 cup (80 mL) egg mixture to the pan and swirl to coat bottom of the pan. Cook until the centre is still a bit runny and the edges are cooked.
Sprinkle 1/3 cup (80 mL) cheese on top. Place a tortilla on top of the egg mixture, allowing the egg and cheese to adhere to the tortilla. Carefully flip the egg tortilla over in the pan and sprinkle 1/4 cup (50 mL) cheese over half of the tortilla.
Fold the tortilla in half, creating a half circle. Brown tortilla on both sides. Repeat with remaining tortillas. Cut into wedges and serve warm with optional toppings.
Makes 4 servings
Nutrient analysis 1 quesadilla:
Carbohydrates: 18 g
Protein: 33 g
Fat: 45 g
Sodium: 1412 mg
Fibre: 1 g