All-Day Breakfast Quesadillas
- 3 eggs
- ¼ tsp salt
- pinch cayenne
- 2 8-inch tortillas
- 1 cup Monterey Jack cheese, shredded
- 1 cup cilantro leaves
- 1 small garlic clove
- ½ lime, juiced
- 1 tsp white wine vinegar
- olive oil
- salt
- 3 tbsp sour cream
- 1 small canend chipotle chili, minced
- ½ tsp adobo sauce from the can
- pinch of salt
- hit of lime juice
- ½ onion, caramelized
- 1 cup chopped cremini or white button mushrooms
- 1 garlic clove, minced
- pinch cumin
- pinch chili powder
- pinch cayenne
- 3 eggs, beaten
- ½ cup loosely packed cilantro leaves, chopped
- 2 8-inch tortillas
- 1 cup Monterey Jack cheese, shredded
- This recipe is vegetarian
- Produce
- Canend chipotle chili, small (1)
- Cilantro, leaves (1 cup)
- Cilantro, loosely packed leaves (1/2 cup)
- Cremini or white button mushrooms (1 cup)
- Cumin (1 pinch)
- Lime (1/2)
- Onion (1/2)
- Condiments
- Adobo sauce from the can (1/2 tsp)
- White wine vinegar (1 tsp)
- Cooking & Baking
- Cayenne (2 pinch)
- Chili powder (1 pinch)
- Garlic clove, small (1)
- Garlic clove (1)
- Olive oil (1)
- Salt (1/4 tsp)
- Salt (1)
- Salt (1 pinch)
- Bread & Baked Goods
- Tortilla (4)
- Drinks
- Hit of lime juice (1)
- Dairy
- Jack cheese (2 cup)
- Sour cream (3 tbsp)
- Refrigerated
- Egg (6)
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Published February 22, 2010 (2 years ago).
5 people saved this recipe.
