Ingredients for Breakfast Scramble Quesadilla
- 2 large eggs
- 1/2 teaspoon Tabasco sauce (or your favorite hot sauce)
- Tabasco Jalapeno Sauce
- 1/4 cup grated Parmesan cheese
- 2 small flour tortillas
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How to Make Breakfast Scramble Quesadilla
- Whisk together eggs and Tabasco sauce in a small bowl.
- Heat a lightly oiled non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring occasionally, until the eggs are set but still slightly moist.
- Remove the scrambled eggs from the pan and set aside.
- Lightly heat one flour tortilla in the same skillet or on a griddle for about 30 seconds per side, or until slightly warmed and pliable.
- Sprinkle half of the Parmesan cheese over the warmed tortilla.
- Place the scrambled eggs on top of the cheese, then sprinkle with the remaining Parmesan cheese.
- Top with the second tortilla. Cook for 2-3 minutes per side, or until the cheese is melted and the tortilla is golden brown and crispy. You may need to use a spatula to help flip the quesadilla carefully.
- Remove from the skillet and slice into wedges. Drizzle with Tabasco green sauce (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
5g
Fat
76g
Carbs
1g