WHAT YOU WILL NEED

• 2 tbsp unsalted butter
• 2 green onions, sliced
• 1⁄2 medium jalapeño pepper, diced
• 4 large eggs
• 1⁄4 cup 2% reduced fat milk
• 1⁄4 tsp ground cumin
• 1⁄4 tsp salt
• 1⁄8 tsp ground black pepper
• (4) 8 inch flour tortillas
• 1⁄2 (7.6 oz) package Yancey’s Fancy Smoked Gouda with Bacon Cheese, shredded (~1 cup)
• 1⁄2 cup salsa
• 1⁄2 cup sour cream

WHAT TO DO

1. In large nonstick skillet, melt 1 tbsp butter over medium heat. Add green onions and jalapeño; cook 3 minutes. In large bowl, whisk eggs, milk and cumin. Pour egg mixture into skillet and gently stir 3 minutes or until eggs are cooked through. Remove from heat; stir in salt and pepper
2. Melt remaining 1 tbsp butter on griddle over medium heat. Place 2 tortillas on griddle and top each with 1⁄4 cup cheese, half of the egg mixture, another 1⁄4 cup cheese and a second tortilla; cook 4 minutes or until tortillas are golden and cheese melts, turning quesadillas halfway through cooking. Cut each into 4 wedges and serve topped with salsa and sour cream

Approximate nutritional values per serving (2 wedges): 420 Calories, 25g Fat, 13g Saturated Fat, 234mg Cholesterol, 1196mg Sodium, 31g Carbohydrates, 2g Fiber, 4 Sugars, 1 Added Sugars, 18g Protein

Chef'S Tip:
To grill quesadillas, spray 1 side of each tortilla with nonstick cooking spray. Place 2 tortillas, sprayed side down, on work surface; top each with 1⁄4 cup cheese, half the egg mixture, 1⁄4 cup cheese and a second tortilla, sprayed side up. Grill quesadillas on hot grill rack over medium heat 5 minutes or until cheese melts and grill marks appear, turning once

Prep Time: 10 minutes

Cook Time: 10 minutes

Number of Servings: