Mexican-Style Vegetarian Breakfast Quesadilla

Image: Quesadilla wedges served on a plate alongside a serving Pico De Gallo, sour cream and jalapeno sauce, orange wedges and a sprig of fresh cilantro.

Description: This quick vegetarian breakfast quesadilla is packed full of Tex-Mex flavors and will leave you feeling full and satisfied.

Yield: Serves 1-2

Ingredients:

• 2 - 8 or 10 inch flour tortillas

• 1 link of Spicy Chipotle field roast grain sausage

• ¼ cup mixed sweet peppers, diced

• ½ small onion, diced

• 4 eggs, scrambled

• 1 cup diced potatoes, any variety

• ¼ cup pepper Jack Cheese, shredded

• ¼ cup Colby Jack Cheese, shredded

• 1 tsp Ancho Chili pepper, separated

• 1 tsp smoked paprika, separated

• ½ tsp garlic powder

• ¼ cup sour cream

• 1-2 tsp hot sauce

• ¼ cup Pico De Gallo (Link to recipe)

• Accompaniment: Oranges (or preferred fruit)

• Garnish: Cilantro

Directions:

Add 1 tsp of oil to a medium frying pan. Add the onions, bell peppers, potatoes, and field roast to the pan and pressed down evenly over the surface of the pan.

Cook on medium heat for 3-4 minutes on one side until browned, then use a large spatula to flip it over to cook the other side for 3-4 minutes.

Then, add the seasonings along with a tablespoon of water to the pan and stir the mixture. Continue cooking for another minute or two until fragrant, stirring occasionally.

Remove the mixture to a covered dish. Rinse the pan and wipe it clean with a paper towel. Add another tsp of neutral oil to the pan. Once the pan is hot, add your beaten eggs directly into the pan and scramble on medium low for 1-2 minutes or until desired doneness is reached.

Remove the eggs to the same dish as the field roast mixture.

Clean and dry the pan again, then add the 3rd tsp of oil to the pan and heat to medium heat. Put one of the tortilla shells down to this pan. Add a layer of both cheeses to the tortilla, then add all of the field roast/potato mixture evenly on top of the cheese, then top that layer with the rest of both kinds of cheese and put the 2nd tortilla on top.

Once the bottom tortilla has browned, use a big spatula to press down the quesadilla. Then, use the spatula to lift it off the pan and slide it onto a cutting board. Flip the pan over the quesadilla so the hot surface of the pan is now touching the top tortilla, and holding both the pan and the cutting board together like a sandwich, quickly flip the pan/cutting board over, and place the pan back onto the stove. Now, remove the cutting board, and you have just flipped the quesadilla over to brown the top tortilla.

Cook for another few minutes or until browned. Remove, and slice into triangles. Serve on a plate garnished with fresh cilantro, Pico De Gallo, sour cream & hot sauce, and orange wedges.