Mexican Pepper and Cheese Breakfast Quesadilla

Ingredients

• Tortillas

  Ready-to-bake or -fry, corn

  2 tortilla or 48g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Red bell pepper

  Sweet, raw

  ¼ cup, sliced or 23g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Mozzarella cheese

  Part skim milk

  ½ oz or 14g

• Monterey cheese

  Includes Pepper Jack

  ½ oz or 14g

Directions

1. Heat the tortillas in a frying pan until soft. Remove from the pan and spray the pan with non-stick spray.
2. Add the onions and peppers to the pan and sauté until the peppers are tender and the onions are translucent. Add the eggs, stir, then add mozzarella cheese and stir as needed. Remove from the pan.
3. Return one tortilla to the pan. Sprinkle half of the Monterey cheese on the tortilla, add the scrambled eggs, then sprinkle the remaining Monterey cheese on top. Place the second tortilla on top, press together, and cook until the bottom tortilla is browned. Flip and continue to cook until evenly browned and the cheese is melted. Slice and serve.

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