SWEET 'N CHEESY BREAKFAST QUESADILLA
1 egg
dash salt and pepper
2 Old El Paso Flour Tortillas for Soft Tacos and Fajitas (from 10.5 oz. pkg.)
2 teaspoons apricot preserves
2 tablespoons shredded mozzarella cheese
In small bowl, combine eggs, salt and pepper; beat well.
Spray small nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add egg mixture to skillet; cook 45 to 60 seconds or until set. Slide onto plate.
Spray same skillet with nonstick cooking spray. Spread 1 tortilla with preserves; place in skillet. Top with cooked egg, cheese and remaining tortilla; press down.
Cook 1 minute or until tortilla is browned on bottom. Turn; cook an additional minute or until tortilla is browned and cheese is melted. Cut into wedges to serve.
VARIATION:
Wrap it to go and send them off with a breakfast they can eat on the run.
Makes 1 servings
Source: Come and Eat! Fall 2001 |