Tex Mex Breakfast Quesadilla
Try this hot and crispy, Tex Mex breakfast quesadilla recipe filled with scrambled eggs, pepper jack cheese, sausage and potatoes.
Ingredients
Serves3
1/2 lb. | Popcorn chicken, from the deli |
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4 | Eggs, scrambled, seasoned with salt and pepper |
2 cups | Frozen hash brown potatoes |
1/2 Tbsp. | Southwest-style seasoning blend |
6 | 10 inch tortillas |
3 cups | Shredded pepper-Jack cheese |
3/4 cups | Ketchup |
3/4 cup | Salsa, prepared |
1 Tbsp. | Vegetable oil |
Directions
Combine ketchup and salsa in bowl. Set aside.
Cook the sausage and hash browns according to package directions. Set aside.
Scramble the eggs and set aside.
In a large bowl, combine the scrambled eggs, sausage crumbles, hash browns, Southwest seasoning and the cheese.
On a clean work surface, lay out the tortillas. Evenly divide the filling mixture over half of each of the tortillas; fold in half to close.
Heat the oil in a large skillet over medium-high heat. Cook each tortilla 4 minutes per side, or until lightly browned and the cheese is melted.
Cut each tortilla into 3 wedges and serve with salsa ketchup.