Breakfast Quesadillas with Creamy Salsa Verde Topping
Makes 12 servings
1/2 cup sour cream
3 Tbsp salsa verde
2 Tbsp seeded and chopped jalapeño, preferably red for color
1 Tbsp chopped fresh chives
Pinch of cayenne
1 Tbsp unsalted butter
2 uncooked bacon slices, finely chopped
1/4 cup shredded potatoes
1/4 cup smoked sausage, finely chopped
2 scallions, sliced
4 large eggs, beaten
Pinch of paprika
Vegetable oil spray
2 (12") flour tortillas
1/2 cup (2-oz) shredded pepper jack or jalapeño cheddar
To make the dipping sauce, whisk together the sour cream, salsa verde, jalapeño, chives, and cayenne in a bowl.
To make the quesadillas, melt the butter in a large skillet over medium heat. Add the bacon pieces and cook for 3–4 minutes, until slightly crisp. Add the potatoes, sausage, and scallions, and cook for an additional 2 minutes, stirring frequently until the potatoes develop some color. Add the eggs and paprika. Cook until the eggs are set. Remove the egg mixture to a bowl. Wipe the skillet clean.
Spray the skillet with vegetable oil spray. Place a tortilla in the skillet and fill half of the tortilla with half of the eggs. Top with half of the cheese. Fold the tortilla in half and cook for 2–3 minutes on each side. Remove from the pan and keep warm. Repeat with the remaining ingredients. Cut the quesadillas into 4 wedges and serve with the dipping sauce.
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