Quesadilla Appetizer
1 Tbsp. Butter
1/4 cup Yellow onion, diced
1/4 cup Green peppers, diced
1/4 cup Chorizo sausage, diced
6 Eggs
3 1/2 Tbsp. Sunset Gourmet Roasted Red Pepper & Onion Relish
Salt and pepper to taste
10 small Tortillas, 6-8 inches round
1 1/2 cup Pepper Jack cheese, shredded
Cilantro Lime Salsa
Sour cream, for garnish
Melt butter in a large sauté pan. Add onions, peppers and sausage. Cook until onions are translucent. Beat eggs in a separate bowl. Add eggs to sauté pan and mix to scramble. When partially cooked, add the Roasted Red Pepper & Onion Relish and season with salt and pepper. Cook eggs until completely cooked. Place 5 tortillas on work surface and evenly distribute scrambled eggs on top of each. Top eggs with equal amounts of shredded cheese. Place remaining tortillas on top of each quesadilla. Place on a hot griddle or Pannini grill to cook. Cook for about 3 minutes per side on griddle or about 4 minutes in Pannini grill. Remove cooked quesadilla and cut into 4 equal wedges. Garnish with Cilantro Lime Salsa and sour cream.
1 Tbsp. Butter
1/4 cup Yellow onion, diced
1/4 cup Green peppers, diced
1/4 cup Chorizo sausage, diced
6 Eggs
3 1/2 Tbsp. Sunset Gourmet Roasted Red Pepper & Onion Relish
Salt and pepper to taste
10 small Tortillas, 6-8 inches round
1 1/2 cup Pepper Jack cheese, shredded
Cilantro Lime Salsa
Sour cream, for garnish
Melt butter in a large sauté pan. Add onions, peppers and sausage. Cook until onions are translucent. Beat eggs in a separate bowl. Add eggs to sauté pan and mix to scramble. When partially cooked, add the Roasted Red Pepper & Onion Relish and season with salt and pepper. Cook eggs until completely cooked. Place 5 tortillas on work surface and evenly distribute scrambled eggs on top of each. Top eggs with equal amounts of shredded cheese. Place remaining tortillas on top of each quesadilla. Place on a hot griddle or Pannini grill to cook. Cook for about 3 minutes per side on griddle or about 4 minutes in Pannini grill. Remove cooked quesadilla and cut into 4 equal wedges. Garnish with Cilantro Lime Salsa and sour cream.
