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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



I made a fresh batch of tortillas yesterday and I thought I should make up a couple of quesadillas. I didn’t have a recipe so I just assembled from a bunch of “what have you” from my refrigerator. They turned out rather well. For breakfast, I would probably omit the green onion and eat it plain. For lunch or dinner, I would bring out the whole sour cream, salsa shebang. Notice, I omitted guacamole, as much as I LOVED avocadoes at one time… long ago, I am now violently allergic to them. But just go ahead and add that to the dippies if you like. The one thing about making quesadillas, you don’t need to put too much stuff inside, it will be easier to eat them if they are not overfilled and if you use homemade tortillas they will taste so good, the filling will be almost redundant to the enjoyment factor. Excluding the scrambled eggs and the cheese, I could have stretched the rest of the ingredients between twice as many tortillas and they would have been just as good as these were.

2 plain flour tortillas
1 breakfast pork sausage
1/4 cup of diced yellow bell
scrambled eggs made from 3 large eggs
1 green onion chopped
1 cup shredded white cheddar cheese

• Chop the breakfast sausage and fry them up in a non-stick fry pan on medium heat.
• Add the diced bell peppers to the pan for a minute.
• Transfer the sausage and the peppers to a small bowl and set aside.
• In a different bowl whisk together 3 large eggs.
• Make scrambled eggs in the same fry pan; there is sufficient grease left from the sausages for this.
• Divide the scrambled eggs evenly over half of each tortilla.
• Scatter the remaining ingredients on the top.
• Fold unfilled half of the tortilla over the filled portion and press together gently.
• Bake on non-stick fry pan on medium heat for 2 minutes flipping over once until the cheese melts inside. You can peek.
• Cut into wedges and eat it as is or serve with dipping sauces, salsa, sour cream and guacamole.



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