Scrambled Egg Quesadilla
Ingredients
- 8 Natures Yoke Free Range eggs
- 2 large flour tortillas
- 1/2 cup Monterey Jack cheese
- 1/2 cup cheddar cheese
- 1/2 cup pickled jalapeño slices
- 1/4 cup milk
- 1 avocado
- 1/3 cup extra virgin olive oil
- 1/4 cup buttermilk ranch dressing
- 1/4 cup cilantro – chopped
- 1 clove garlic
- 2 teaspoon salt
- 2 teaspoon black pepper
Instructions
Avocado Ranch Sauce:
- To a small sized food processor or carafe of a blender, add the avocado, ranch, 2 tablespoons cilantro, garlic, 1 teaspoon salt and 1 teaspoon pepper. Blend until completely combined.
- Poor into a bowl.
- Set aside in the refrigerator.
Eggs:
- Heat medium fry pan on medium heat, add two tablespoons olive oil.
- Whisk together the eggs, milk, 1 teaspoon salt and 1 teaspoon pepper.
- Add egg mixture to pan and stir with a spatula. Keep the eggs moving so they do not stick or burn.
- Once done, put in a bowl and set aside.
Tortillas:
- Heat two tablespoons of olive oil in a medium pan.
- Once the pan is hot add the tortilla and fry on each side to brown them, about 1 minutes.
- Repeat until both tortillas are done.
- Set aside.
Assembly:
- Pre-heat oven to broil.
- Place bottom tortilla in an oven safe fry pan.
- Top the tortilla with the scrambled eggs.
- Sprinkle with jalapeños and top with Monterey Jack cheese.
- Place the second tortilla on top.
- Sprinkle with the cheddar cheese.
- Place under the broiler for 3-4 minutes or until cheese is melted.
- Remove from the oven.
- Sprinkle with 2 tablespoons of cilantro and a dollop of avocado ranch sauce.
- Cut into fours and serve.
