S o u t h - o f - t h e - B o r d e r B r e a k fa s t
P o c k e t Q u e s a d i l l a
1/4 cup (2 oz.) shredded Cheddar or Monterey Jack cheese
2 (10-inch) flour tortillas
2 large eggs
1 tablespoon chopped chives, or one scallion, white and green part, sliced
thin
salt
black pepper
1/2 cup salsa
1. Sprinkle 1/4 cup of cheese on one of the tortillas. Set aside.
2. Lightly beat eggs in small bowl with chives, and salt and pepper to
taste.
3. Lightly coat Cooking Plates with vegetable spray. Pour egg mixture in
center of the preheated
Q u e s a d i l l a M a k e r
. Close Lid and
cook 2 to 3 minutes, or until the egg is set. Carefully remove with a
plastic spatula. Place cooked egg on the tortilla with the cheese.
4. Evenly spread the salsa on the egg. Sprinkle with the remaining
cheese and cover with the tortilla.
5. Place on the preheated
Q u e s a d i l l a M a k e r
. Close Lid and
cook 3 to 4 minutes, or until the tortilla is lightly browned. Cut into
triangles. Serve with additional salsa, if desired.
Makes 1 quesadilla, 6 pieces
Recipes
The following recipes have been especially developed by cookbook author,
Tom Lacalamita for preparing delicious, traditional and unique quesadillas
in your Santa Fe
Q u e s a d i l l a M a k e r
.
Speedy Quesadillas
1/2 cup (4 oz.) finely shredded Cheddar or Monterey Jack cheese
4 (10-inch) flour tortillas
1/2 cup Chunky Salsa
1/4 cup chopped cilantro
real dairy sour cream
guacamole, optional
1. Sprinkle half of the cheese on two of the tortillas. Divide and evenly
spread the salsa over the cheese. Sprinkle evenly with the cilantro and
remaining Cheddar cheese. Cover with the remaining tortillas.
2. Place on preheated
Q u e s a d i l l a M a k e r
, one at a time. Close
Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into
triangles. Serve with additional salsa, sour cream, or optional
guacamole, if desired.
Makes 2 quesadillas, 12 pieces
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