3 Eggs Scrambled in a Bowl with 2 Tablespoons of Milk, 10 Drops Hot Sauce and Salt and Pepper
2 Teaspoons Butter
4 Ounces Breakfast Sausage Scrambled Well Done
½ Medium Yellow Onion Thinly Sliced
3 Tablespoons Coarsely Chopped Green Bell Pepper
3 Tablespoons Canola or Other Oil
¼ Teaspoon Chili Powder
⅛ Teaspoon Ground Cumin
4 6" Soft Tortillas, Corn or Flour
½ Cup Shredded Cheddar Cheese
Salt and Freshly Ground Black Pepper
Instructions
Scramble the eggs in butter over medium heat until firm; remove to a bowl and set aside.
Cook/scramble the sausage over medium heat until well-done; remove to a bowl and set aside.
Saute the onion slices and bell pepper in 2 tablespoons of the oil over medium high heat stirring/tossing often. Season with chili powder, ground cumin and salt and pepper to taste. When soft and showing some browning, remove to a bowl and set aside.
Heat a 10" skillet (cast iron works well) over medium high heat. Spread 1 teaspoon of the oil in the middle of the pan. Place a tortilla in the center of the pan. Spread ¼ of the cheese, ½ of the eggs, ½ of the sausage, ½ of the onion mix and then another ¼ of the cheese evenly across the tortilla in that order. Top with another tortilla and mash the concoction with a spatula to "stick" it together.
Carefully turn the "stack" using a spatula underneath and a hand on top. You want to see some toasting/browning on the bottom tortilla; see pictures. If need be, you may turn it again to toast. Mash with a spatula to shape the quesadilla. Turn again to determine if it is done or needs a bit more cooking. This goes fast so keep your eyes peeled! Make the second quesadilla in the same manner.
Serve with salsa, sour cream or guacamole. Fresh fruit makes a tasty side dish.
Recipe by C o o k L i v e L e a r n at http://cooklivelearn.com/?p=1354