Egg and Cheese Quesadilla with Hashbrown and Chicken Sausage

Ingredients

• 1 large whole wheat flour tortilla (10-inch)
• 2 large eggs
• 2 tbsp milk
• 1 Salt and black pepper to taste
• 1 tsp butter
• ⅓ cup shredded cheddar or Mexican blend cheese — shredded melts more evenly than sliced
• 1 frozen hashbrown patty
• 1 1 to 2 links chicken sausage, sliced into rounds or left whole
• 1 tsp neutral oil (for the hashbrown)

Instructions

1. 1

   Heat the oil in a large nonstick skillet over medium-high heat. Add the frozen hashbrown patty and cook for 4 to 5 minutes per side without moving it until deeply golden and crisp on both sides. Remove and set aside. In the same pan, add the chicken sausage and cook for 2 to 3 minutes per side until heated through and slightly browned. Set aside.

2. 2

   Whisk the eggs with milk, salt, and pepper in a small bowl. Melt the butter in a small nonstick skillet over medium-low heat. Pour in the eggs and cook low and slow, folding gently with a spatula until just set but still slightly glossy. Remove from heat immediately — they will finish cooking from residual heat.

3. 3

   Wipe out the large skillet and return it to medium heat. Lay the tortilla flat in the dry pan. Scatter the cheese evenly over one half of the tortilla. Spoon the scrambled eggs on top of the cheese. Fold the bare half of the tortilla over the filled half to form a half-moon.

4. 4

   Press down gently with the spatula and cook for 60 to 90 seconds until the bottom is golden and lightly charred in spots. Flip carefully and toast the other side for another 60 seconds until the cheese is fully melted and the tortilla is crisp.

5. 5

   Slide onto a plate. Serve with the hashbrown patty and chicken sausage on the side.

More recipes like this

• 

  Ghanaian Fufu with Light Soup

  50 min

• 

  Pierogi z Kapustą i Grzybami

  90 min

• 

  Barley and Mushroom Bowl with Crispy Shallots

  45 min

• 

  Tanjia Marrakchia

  90 min