FOR QUESADILLA
3 1/2 ounces liquid or frozen whole egg
OR
2 large California Fresh Eggs
1 tablespoon jalapeño peppers, canned, diced
2 ounces Cheddar cheese, grated
1 flour tortilla
1 pinch chili powder
FOR MELON SALSA
2 cups cantaloupe, diced
2 cups honeydew melon, diced
1 cup mango, diced
1/4 cup jalapeño pepper, fresh, minced
1/2 cup lime juice
1/2 cup rice vinegar
1/2 cup cilantro, minced
Servings: 2
1. FOR QUESADILLA: Break eggs into bowl and mix with jalapeño peppers.
2. Pour eggs into omelet pan and cook until set.
3. Place flat omelet onto flour tortilla and sprinkle with cheese. Fold in half. Cut into thirds.
4. Grill tortillas on both sides to warm and melt cheese.
5. Sprinkle with chili powder. Serve with melon salsa.
6. FOR MELON SALSA: Mix all ingredients together. Refrigerate.
Notes: Great food cost and simplicity in the kitchen make this a great choice.
3 1/2 ounces liquid or frozen whole egg
OR
2 large California Fresh Eggs
1 tablespoon jalapeño peppers, canned, diced
2 ounces Cheddar cheese, grated
1 flour tortilla
1 pinch chili powder
FOR MELON SALSA
2 cups cantaloupe, diced
2 cups honeydew melon, diced
1 cup mango, diced
1/4 cup jalapeño pepper, fresh, minced
1/2 cup lime juice
1/2 cup rice vinegar
1/2 cup cilantro, minced
Servings: 2
1. FOR QUESADILLA: Break eggs into bowl and mix with jalapeño peppers.
2. Pour eggs into omelet pan and cook until set.
3. Place flat omelet onto flour tortilla and sprinkle with cheese. Fold in half. Cut into thirds.
4. Grill tortillas on both sides to warm and melt cheese.
5. Sprinkle with chili powder. Serve with melon salsa.
6. FOR MELON SALSA: Mix all ingredients together. Refrigerate.
Notes: Great food cost and simplicity in the kitchen make this a great choice.
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